Are you ready to revolutionize your meal prep with a dish that's not just a meal, but a vibrant, nutrient-packed experience? Our Vegan Tempeh Buddha Bowl is about to become your new obsession! Imagine a colorful bowl bursting with golden-brown tempeh, fluffy quinoa, crisp vegetables, and creamy avocado - all harmoniously blended to create a culinary masterpiece that will make your taste buds dance and your body thank you.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 block tempeh, cubed
- 2 cups cooked quinoa
- 1 cup broccoli florets
- 1 carrot, shredded
- 1 avocado, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Instructions
- Begin by preparing all your ingredients. Cube the block of tempeh into bite-sized pieces and set aside. Cook the quinoa according to package instructions if you haven't done so already, which typically involves rinsing the quinoa and boiling it in water (1 cup quinoa to 2 cups water) for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- While the quinoa is cooking, prepare the broccoli. You can either steam the broccoli florets in a pot with a steamer basket for about 5-7 minutes until tender but still bright green or sauté them in a pan with a little water for about the same time.
- In a large skillet, heat the sesame oil over medium heat. Once hot, add the cubed tempeh. Sauté the tempeh for about 5-7 minutes, stirring occasionally, until it is golden brown on all sides.
- Once the tempeh is browned, add the soy sauce to the skillet and stir to coat the tempeh evenly. Cook for an additional 2-3 minutes, allowing the tempeh to absorb the flavors. Remove from heat.
- Now, assemble your Buddha bowls. Start by placing 1 cup of cooked quinoa in each bowl as the base.
- Top the quinoa with the sautéed tempeh, steamed broccoli, and shredded carrot, distributing evenly between the two bowls.
- Next, add the sliced avocado on top of each bowl for creaminess and healthy fats.
- Finally, sprinkle sesame seeds over the bowls for garnish and added texture. You can also drizzle a little extra soy sauce or sesame oil on top if desired.
- Serve immediately and enjoy your delicious and nutritious Tempeh Buddha Bowl!
Tips
- Press your tempeh before cubing to remove excess moisture and help it absorb more flavor. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for 10-15 minutes.
- For extra flavor, marinate your tempeh in the soy sauce and sesame oil mixture for 30 minutes before cooking to enhance its taste profile.
- Use a non-stick skillet when sautéing tempeh to ensure it browns evenly without sticking.
- Choose fresh, crisp vegetables to maintain texture and maximize nutritional value.
- Feel free to experiment with additional seasonings like garlic powder, ginger, or chili flakes to customize your Buddha bowl.
- Meal prep tip: Cook quinoa and chop vegetables in advance to make assembly quicker during busy weekdays.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 0mg
