A delicious and nutritious tempeh Buddha bowl that takes less than half an hour to make. The result is a scrumptious meal full of Asian flavours, with broccoli, chickpeas and cous cous to keep your hunger at bay. Delicious!
Lunches and dinner don't always have to be sophisticated. Sometimes easy and simple dishes taste best. A Buddha bowl is an easy way to put something together, fast. It's ideal for when you are busy and want a quick meal that has veg, beans, carbs and proteins, all in one.
Our Buddha bowl is not just easy to make but tastes really, really good. One bite into the Asian inspired tempeh will trick your brain into thinking you're biting into a chunk of meat. Don't worry, you won't, as this dish is fully vegan. The roasted chickpeas add the right amount of crunch and of course, your daily portion of cruciferous vegetables will be on the side too.
Topped with sesame seeds for some manganese and calcium and you've got yourself a wonderful dish. Ready in less than half an hour. Seriously, that easy!
What's a Buddha bowl
A Buddha bowl is a vegetarian or vegan meal, served on a single bowl and it contains small portions of several foods. You'll usually have a bed of rice, quinoa or other grains, plant proteins such as chickpeas, tofu or tempeh and other veggies on the side. You'll top it up with sesame seeds and even sauces depending on the recipe.
Buddha bowls are super easy to make and are super popular among vegan and vegetarians because they make for a well-balanced, healthy meal.
It's important to remember that Buddha bowls are exclusively made without any meat whereas nourish bowls and poke bowls do contain fish or meat.
Ingredients for the perfect tempeh Buddha bowl
Tempeh - Tempeh is our star attraction for this recipe. We will make it with ginger, garlic, chilli powder, soy sauce, agave and a little rice vinegar. So delicious! This is what will really give your tempeh Buddha bowl its base taste.
Chickpeas - I love roasted chickpeas and I can't imagine a Buddha bowl without them. I love making them with paprika and coriander, as well as a little salt and pepper. Of course you can add your own spices if you prefer.
Broccoli - Boiled broccoli florets in salted water. Simple but tasty.
Cous Cous - I love how easy it is to have cous cous as a base for my tempeh Buddha bowl but if you want you can also use grains like quinoa or rice.
How to make tempeh Buddha bowl
We'll start by preparing the chickpeas, as they take the longest to roast. Preheat the oven to 200C / 400F. Drain the chickpeas and pat dry with a kitchen towel. Honestly, this is essential; otherwise your chickpeas will not be crunchy but still a bit soft.
Transfer the chickpeas to a baking sheet and toss with 1 tbsp olive oil, paprika, coriander, salt and pepper. Mix until covered well. Bake in the centre of the oven for 20 minutes.
Meanwhile, boil the broccoli in salted water for 5 minutes or until a fork can piece through the florets. Drain and set aside. I know it's tempting and you want a bite already. I usually can't resist and eat a floret. Yum!
Heat 2 tbsp olive oil in a deep frying pan and add the ginger and garlic. Remember that they should be grated. Not only it's easier to cook but also they really stick to your tempeh this way. Fry on low heat for 1-2 minutes until fragrant.
Add the chilli powder and fry for another 30 seconds. Now add the cubed tempeh and mix well until well covered in spices, grated ginger and garlic. Fry for 2-3 minutes.
The key here is to keep everything on low heat. You want things to fry but you don't want anything to stick or to burn.
Add the soy sauce, agave syrup and vinegar and mix well. Fry on low heat for another 5-8 minutes until all liquid is gone and the tempeh starts to brown a little. Just mix from time to time to ensure nothing sticks to the pan.
In a bowl add the cooked cous cous, add the tempeh, broccoli, roasted chickpeas and squeeze some fresh lime juice. Sprinkle sesame seeds and enjoy.
Are you hungry now? I bet! Me too, even though I've only just enjoyed this dish. Let's make it again, together and have a great meal.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.