Buddha bowls are one of my favourite midweek dishes. They are hearty and wholesome, packed with fresh and cooked veggies, grains and plant proteins. Not only are Buddha bowls nourishing for the body, I find that they're also good for the soul. Selecting, preparing and arranging the ingredients in the bowl can be turned into a mindful activity. I enjoy this process, as it helps me slow down and leave the day thus far behind. And then, the result looks so beautiful and colourful - it always cheers me up. This Tempeh Buddha Bowl is one of the nearly endless ways of creating these dishes. I hope you will make it and enjoy it as much as we did. 😊
Tempeh Buddha Bowl
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
- 200g tempeh
- ½ tsp chilli flakes
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 60g split red lentils
- 60g quinoa
- 6 chestnut mushrooms, sliced
- ½ red pepper, diced
- 2 tbsp hummus
- ½ head of broccoli
- 1 spring onion, sliced
- ½ baby gem lettuce, shredded
- salt and pepper to taste
- olive oil
1. In a large, bowl mix together the soy sauce, chilli flakes and sesame oil. Slice up the tempeh and mix it with the soy sauce marinade, and set aside.
2. Cook the quinoa and the lentils in salty water according to the instructions on their packaging.
3. Cut the broccoli into smaller florets and blanch them in salty water for 4-5 minutes, then rinse with cold water.
4. Heat 1 tbsp of olive oil in a large frying pan, add the sliced chestnut mushrooms and sauté for two minutes, then transfer onto a plate.
5. Add another tbsp of olive oil to the pan and fry the tempeh slices on medium heat for about 3-4 min on each side until golden brown.
6. Divide the ingredients between the two bowls, arranging them to your liking. If desired, squeeze some lemon juice over your Buddha bowl. Serve it immediately.
Tip: If you don't have all of these ingredients, you can use whatever you have got at hand. For example, use rice instead of quinoa, swap the tempeh for tofu, or choose asparagus over the broccoli.
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