Spring is finally here and I’m craving all the light and fresh veggies! People tend to make dietary changes in the new year, but I’ve always loved giving my body a reset when spring comes around. Your body is naturally detoxifying this time of year, so it’s not a bad idea to sneak in some extra liver loving foods into your diet!
What’s In This Buddha Bowl?
A whole lot of goodness! The vegan tempeh recipe has a similar sauce to my sesame chickpeas, with a few tweaks. It’s easy, flavorful, and only takes about 10 minutes to make. While the tempeh and quinoa are cooking you can prep your veggies! I opted for some spring veggies such as radishes and purple carrots, but anything goes! Asparagus, steamed broccoli, peas, cabbage, whatever you can get your hands on!
You’ll start by prepping the tempeh. All you need to do is whisk all of the sauce ingredients together, pour into a pan, and then add the tempeh. The sauce will start to thicken and coat the tempeh to make it ever so sticky and delicious. While the tempeh is cooking, you’ll make the quinoa, chop up a bunch of veggies, drain a can of chickpeas and assemble your bowl!
I have a full guide for how to make the perfect buddha bowl here. It’s an incredibly simple method and will ensure you have the perfect balanced bowl every time! For this recipe, I’ve included an easy orange tahini dressing, which to me, just screams Spring!
This detox spring buddha bowl is:
- Protein-rich thanks to the vegan tempeh recipe
- Incredibly versatile – don’t like cabbage? Swap it out for something else!
- Light and fresh
- Packed with flavor
- Satisfying and delicious!
- 1 block of tempeh (8 ounces)
- 1 avocado
- 1/2 cup uncooked quinoa
- 4 cups chopped veggies of choice (I used carrots, cabbage, radish and arugula as a base)
- Optional: bean or legume such as chickpeas
- Tempeh Sauce:
- 4 cloves garlic
- 1.5 tbsp toasted sesame oil
- 1/3 cup tamari or soy sauce
- 3 tbsp maple syrup
- 1.5 tbsp rice vinegar
- 1/2 tsp ground ginger
- 1.5 tbsp arrowroot powder
- 3 tbsp vegetable broth
- Orange Tahini Dressing:
- 1/3 cup tahini
- Juice from 1–2 oranges (about 1/4 cup)
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 tsp sea salt
- 1–2 tablespoons of water to thin (if needed)
- Prepare the quinoa according to packed instructions (I suggest a 1:2 ratio of quinoa to liquid, and use broth instead of water for added flavor).
- To prepare the tempeh, mince the garlic and add to a sauté pan with the toasted sesame oil.
- Sauté for a few minutes or until the garlic is very fragrant.
- In a small bowl combine the arrowroot powder and 3 tbsp of vegetable broth and mix until no clumps remain. Set aside.
- To the sauté pan with the garlic, add in the tamari (gluten free soy sauce), maple syrup, rice vinegar and ginger. Whisk together.
- Add in the arrowroot mixture and stir.
- Cook on low heat for about a minute.
- When bubbles start to form, add in the chopped tempeh and stir until it is well coated.
- Cook on low heat until the sauce becomes thick and sticky (only about 5-10 minutes).
- In the meantime, prep your veggies. I like to use a mandolin to slice them nice and thin.
- Assemble your bowl by starting with a base of greens (I like arugula, spinach, or mixed greens in this case), add the quinoa, tempeh, and veggies.
- Make the dressing by adding all ingredients into a small bowl and whisking together until nice and smooth. Drizzle over the bowl and enjoy!
If you enjoyed this recipe and want to make more dishes using tempeh, why not try this simple and sweet tempeh rendang curry recipe by Davina Da Vegan. According to the recipe blogger, the “chunky, hearty texture” of tempeh makes it the perfect vegan meat for this reinvention of a traditional Malaysian classic, it’s also high in nutritional value, and contains around 20 percent protein.
This recipe was republished with permission from Eat With Clarity.