Smoky Tempeh Buddha Bowl Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 35 minutes
1 small sweet potato, chopped into bite-size pieces
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ cup dry quinoa
½ cup vegetable broth
4 ounces faux bacon-flavored tempeh
Almond Curry Sauce
3 tablespoons almond butter
3 tablespoons dairy-free milk
1½ tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon red curry paste
2½ cups baby spinach
½ cup chopped red bell pepper
½ cup chopped purple cabbage
2Preheat the oven to 375°F.
3Place the sweet potatoes on a baking sheet. Drizzle the oil over the top and lightly toss. Sprinkle with salt. Bake for 30 to 35 minutes or until they can be easily pierced with a fork. Set aside.
4Meanwhile, cook the quinoa. Place quinoa in a sieve and rinse well. In a small saucepan, combine quinoa and broth. Bring to a boil, cover, and reduce to a simmer. Cook for 10 to 15 minutes or until the broth is absorbed. Remove from the heat and let set with the cover on for 5 minutes.
5 Cut the tempeh into ¼-inch slices and then cube.
6Almond Curry Sauce: Mix all the ingredients together in a small bowl until smooth and well combined.
7Assembly: Fill each salad bowl with the spinach. Make a decorative rim with the spinach tips if so desired. Divide the quinoa and vegetables between the two bowls and lay in a circle: peppers, quinoa, cabbage, sweet potatoes, and lastly, tempeh. Drizzle the dressing in a circle over all.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.