This warm and filling plant-based buddha bowl is the perfect healthy meal! A combination of fresh veggies, sautéed veggies, marinated tempeh and quinoa - it's sure to satisfy and keep you feeling full! Flavor comes from the variety of wholesome ingredients and combination of spices. This vegan, gluten-free bowl is full of nutrients to help support a healthy lifestyle and connect you to self, spirit, and earth!
Vegan I Gluten Free
Time: 40 minutes
1 cup quinoa
2 cups water or vegetable broth
2 tbsp. tamari sauce
1 tbsp. peanut butter
1/2 lime, juiced
1 tsp. honey or maple syrup
1 clove garlic, minced
1 -2 inch piece ginger, grated
1/2 tsp. curry powder
2 servings tempeh, cubed
2 tbsp. coconut oil
1 clove garlic, minced
1 - 2 inch piece ginger, grated
1/2 small yellow onion, sliced
1/2 red bell pepper, sliced
1 small crown broccoli, florets
1/2 small red cabbage, sliced thin
Fresh Herbs (cilantro, Thai basil, spring onion)
To prepare the quinoa - Add the quinoa and water/broth to a small sauce pan and bring to a boil over medium high heat. When boiling, reduce the heat to low and cover. Cook 15-18 minutes, or until the liquid is absorbed. Remove from the heat and set aside.
To prepare the tempeh - Mix the tempeh marinade ingredients together in a small bowl and stir to combine. Slice the tempeh into cubes or strips and place in a single layer in a Tupperware. Pour the marinade over the tempeh and gently toss to evenly coat. Let rest 20+ minutes, flipping half way through.
When the tempeh is ready to cook, heat a skillet over medium-high heat. Add 1 tbsp. coconut oil. Once hot, add your tempeh to the pan. Cook 2 -3 minutes per side, or until slightly browned and heated through.
To sauté the veggies - heat a large skillet over medium-high heat. Add the coconut oil. Once hot, stir in the garlic, ginger and onion. Cook until fragrant, 30 - 60 seconds. Add the red pepper slices to the hot pan, searing the skin. Cook, stirring occasionally, until the onion and peppers have softened and slightly browned, 2 - 3 minutes.
Add the broccoli to the skillet and continue to cook the mixture until it's turned bright green, 2 -3 minutes.
To assemble the dish - Add the raw veggies to your bowl. Divide the sautéed vegetables, quinoa and tempeh among the bowls. Top with fresh herbs, roasted peanuts and a squeeze of lime.
Enjoy fresh or store leftovers 1 - 2 days in the fridge.