Thai Tempeh Buddha Bowl
Servings: 2
Calories: 275kcal
A super flavorful and seriously satisfying Thai Tempeh Buddha Bowl, packed with nutritious foods and drizzled with a simple cashew curry sauce. Great for meal prep, vegan and gluten-free friendly.
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Ingredients
Tempeh
- 2 tablespoons coconut aminos or tamari/soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 8 ounce package tempeh
For the Bowl
- 1/2 cup uncooked freekeh or quinoa, wild rice
- 4 cups mixed greens
- 1/2 red bell pepper thinly sliced
- 1/2 cup shredded purple cabbage
- 1 small sweet potato chopped and roasted
- 1 small avocado pitted, fleshed and chopped
Cashew Curry Sauce
- 1.5 tablespoons cashew butter
- 1.5 tablespoons coconut milk canned or carton for best consistency
- 1 tablespoon coconut aminos or soy sauce, tamari
- 1 teaspoon rice vinegar
- 1/2 teaspoon red curry paste
Instructions
Prepare the tempeh
- Chop tempeh into cubes and let marinate in mixture of 2 tablespoons coconut aminos, 1 teaspoon sesame oil, and 1 tablespoon rice vinegar for about 10 minutes. Cook tempeh in medium frying pan on medium heat for about 10 minutes, until golden and crispy; set aside.
Cook the freekeh (or choice of grain)
- While tempeh is marinating, start the freekeh by placing 1/2 cup freekeh and 1.5 cups of water in medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20 minutes, until water has evaporated.
Make the curry sauce
- To make the sauce, add cashew butter, coconut milk, coconut aminos (or tamari/soy sauce), rice vinegar, and red curry paste in a small bowl and whisk vigorously until combined.
Assemble the Bowls
- In a medium serving bowl, add mixed greens, cooked tempeh and freekeh, layer in veggies, and top with curry sauce. This bowl is best eaten fresh, but leftovers will keep in fridge for a couple days.
Video
Notes
Nutrition does not include cashew curry sauce
Nutrition
Serving: 1bowl | Calories: 275kcal | Carbohydrates: 40g | Protein: 20g | Fat: 10g | Fiber: 16g | Sugar: 4g