These
Vegan Tempeh Buddha Bowls are full of healthy substances like fluffy quinoa,
marinated tempeh, carrots, radishes, and green onions!
Maybe
a bowl full of shiny vegetables with fluffy quinoa and marinated tempeh! I’m
really excited to be sharing those tempeh buddha bowls with you nowadays. I’ve
been checking out a variety of bowl versions recently and this one changed into
an obvious winner.
Ingredients
- 2 tablespoon rice vinegar
- 1/4 cup soy sauce or tamari
- 1 tablespoon maple syrup
- 1/2 teaspoon sriracha
- 4 cloves garlic, minced
- 8 ounces tempeh, sliced
- 1 cup water or vegetable stock
- 1/2 cup quinoa
- Hemp hearts, optional
- 1 tablespoon coconut oil
- 1/2 cup micro greens
- 2 teaspoons cornstarch
- 2 carrots, shredded or cut into strips
- 2 radishes, thinly sliced
- 2 green onions, chopped
- Sesame seeds, optional
Instructions
- In a shallow bowl, combine soy sauce, rice vinegar, maple syrup, garlic, and sriracha. Add the tempeh and turn over to coat completely. Marinate 15-30 minutes, turning once.
- Meanwhile, place quinoa and vegetable stock in a small pot and bring to a boil. Reduce the heat to low, cover with a tight fitting lid, and let cook for 15 minutes or until all the water is absorbed. Turn off the heat and let rest, covered, for 5-10 minutes.
- In a large skillet, melt the coconut oil over medium heat. Add the marinated tempeh in a single layer, shaking off any excess marinade. Cook 7-8 minutes, turning once, until the tempeh is golden brown.
- While the tempeh is cooking, combine 2 teaspoons cornstarch with 1 tablespoon water in a small bowl. Add to the marinade and mix thoroughly.
- When the tempeh is done cooking, remove it to a plate. Add the marinade to the pan and stir until thick, about 1 minute. Return the tempeh to the pan and stir to coat. Remove from the heat.
- In a large bowl, add a scoop or two of quinoa, then layer in tempeh, carrots, green onions, and radishes. Sprinkle to taste with sesame seeds and hemp hearts.
