SMOKY TEMPEH BUDDHA BOWL
SMOKY TEMPEH BUDDHA BOWL
SERVES 2 PORTIONS
FOR THE BOWL
1 small sweet potato, chopped into bite size pieces
1 tbsp extra virgin olive oil
1⁄2 tsp salt
1⁄4 cup dry quinoa
1⁄2 cup vegetable broth
113g (4oz) faux bacon-flavoured tempeh
FOR THE ALMOND CURRY SAUCE
3 tbsp almond butter
3 tbsp dairy-free milk
1 1⁄2 tbsp tamari
1 tbsp rice vinegar
1 tbsp red curry paste
FOR THE ASSEMBLY
2 1⁄2 cups baby spinach
1⁄2 cup chopped red bell pepper
1⁄2 cup chopped purple cabbage
NUTRITIONAL VALUES
Calories: 52kcal
Fat: 2.7g (2g S.Fat)
Carbs: 6.9g
Protein: 2.2g
Sugar: 3.9g
Sodium: 50mg
METHOD
BOWL:
Preheat the oven to 375°F (190°C, or gas mark 5).
Place the sweet potatoes on a baking sheet and bake for 20 minutes. Drizzle the oil over the top and toss lightly. Season with salt. Bake for 30–35 minutes, or until easily pierced with a fork. Place aside.
Meanwhile, prepare the quinoa. Rinse the quinoa thoroughly in a sieve. Combine the quinoa and broth in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.
Cut the tempeh into 1/4-inch slices before cubing it.
ALMOND CURRY SAUCE: In a small mixing bowl, combine all of the ingredients until smooth and well combined.
ASSEMBLY: Divide the spinach among the salad bowls. If desired, make a decorative rim with the spinach tips. Divide the quinoa and vegetables into two bowls and arrange in a circle: peppers, quinoa, cabbage, sweet potatoes, and tempeh. Drizzle the dressing in a circle over everything.
Place the sweet potatoes on a baking sheet and bake for 20 minutes. Drizzle the oil over the top and toss lightly. Season with salt. Bake for 30–35 minutes, or until easily pierced with a fork. Place aside.
Meanwhile, prepare the quinoa. Rinse the quinoa thoroughly in a sieve. Combine the quinoa and broth in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.
Cut the tempeh into 1/4-inch slices before cubing it.
ALMOND CURRY SAUCE: In a small mixing bowl, combine all of the ingredients until smooth and well combined.
ASSEMBLY: Divide the spinach among the salad bowls. If desired, make a decorative rim with the spinach tips. Divide the quinoa and vegetables into two bowls and arrange in a circle: peppers, quinoa, cabbage, sweet potatoes, and tempeh. Drizzle the dressing in a circle over everything.
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