16 Nov Vegan Buddha Bowl Deluxe
What’s a Buddha bowl? It is a bowl bursting with goodness, just like the belly of Buddha! Simply put, it is a bowl of grains, a protein and greens. The bowl will nourish and fill you up after a big training session, and our deluxe vegan version has the yummiest avocado dressing ever. Seriously, give it a try.
Vegan Buddha Bowl Deluxe!
- 500 Grams Tempeh, thinly sliced
- 3 Tab Tamari (or soy)
- 1 Tab honey
- 1 Tab olive oil
- 1 Tsp Lime juice
- 1 Tsp Garlic powder
- 400 Grams Canned chickpeas drained
- 1 Tab olive oil
- 1 Tsp Ground cumin
- 1 Tsp Ground Turmeric
- 1/2 Tsp Ground Coriander
- 1/2 Tsp Ground Paprika
- 1 Pinch Chill flakes (optional)
- 2 Cup Cooked rice brown
- 1 Lg Red capsicum seeded and sliced
- 1 Lg Red onion peeled and sliced
- 1 1/2 Cup Purple cabbage, shredded
- 2 Avocado
- 2 Tab Coriander, fresh leaves fresh leaves
- 2 Tab Black sesame seeds
- 1 Avocado
- 1/4 Cup Vegetable stock
- 1/4 Cup Vegannaise
- 1 Tab Lemon juice
- 1 Tab Coriander fresh leaves
- Slice the tempeh in to relatively thin slices, approximately 5 – 10mm thick. Place in a glass bowl and add all the other ingredients for the marinated tempeh. Mix well ensuring slices are well coated. Cover with cling wrap (or lid) and place in the fridge for up to an hour.
- Meanwhile make the make the spiced chickpeas, preheat the oven to 200C. Drain and rinse the can of chickpeas. Blot the chickpeas with a paper towel to dry. Add to a bowl and mix in the olive oil and seasonings ensuring all the chickpeas are evenly coated.
- Spread the chickpeas out on to a lined baking tray in an even layer, bake in oven until crispy – up to 40 minutes, (do this while the tempeh is marinating).
- 10 minutes before serving cook the tempeh by either flame grilling on a BBQ or in a fry pan over medium – high heat.
- While the tempeh is cooking, prepare your avocado sauce by adding all the sauce ingredients to a food processor or blender. Blend on high for 1 minute or until the sauce is smooth and there is no chunks. Add a little more stock or water if needed to get the consistency you would expect for a sauce/dressing.
- Prepare the Buddha bowl ingredients: thinly slice the capsicum ensuring any seeds are discarded, finely shred the red cabbage using a sharp knife, peel the onion and thinly slice and scoop the flesh of the avocado out of its shell, cut the flesh in to slices.
- Divide the Buddha bowl ingredients between 6 serving bowls along with a scoop of cooked rice, cooked tempeh slices and 2-3 Tablespoons of the crispy chickpeas. Drizzle a little avocado sauce over the top, sprinkle over some black sesames and season with salt and pepper if you wish. Enjoy!