Dinner/Lunch

Tempeh Buddha Bowl

Today’s recipe is one of my favorite types of bowls – a vegan buddha bowl. I was always curious where the name came from but I actually never looked into it, until I started writing this post.

Are you also curious?

“Buddha woke up before dawn every morning and carried his bowl through the roads or paths wherever he was staying. Local people would place food in the bowl as a donation, and at the end he would eat whatever he had been given,”

“So that was the original Buddha Bowl: a big bowl of whatever food villagers had available and could afford to share. It was probably pretty healthy, since Buddha lived before the age of cheap processed food, but it was also probably pretty simple, maybe rice and a simple curry.”*

That sounds delicious, don’t you think?

I personally love those bowls, for me, it’s most likely the variety and large amounts of nutritious vegetables I can easily put into the meal.

If you try this recipe, let me know! Take a picture and tag it #theblissfulplate on Instagram!

Tempeh Buddha Bowl

Vegan, Gluten Free, Plant Based

 1 medium sweet potato
 ½ avocado
 1 cup brussel sprouts
 1 cup tempeh
 ½ medium cucumber
 ½ cup mung bean sprouts
 3 tbsp soy sauce

1

Preheat oven to 400F. Cut the potato into wedges, cubes, slices - as you wish. Baked the potato and brussel sprouts for 40 minutes, until they get crispy.

2

In a small bowl combine soy sauce, ginger, paprika, turmeric and any other spices you like. Throw in cut into cubes tempeh and marinade for 20 minutes.

3

Fry the tempeh until golden brown, add the mung sprouts and fry for 1 more minute. You can add the marinade if you want to.

4

Once the potato and brussel sprouts is ready, you can arrange everything in a bowl.

Ingredients

 1 medium sweet potato
 ½ avocado
 1 cup brussel sprouts
 1 cup tempeh
 ½ medium cucumber
 ½ cup mung bean sprouts
 3 tbsp soy sauce

Directions

1

Preheat oven to 400F. Cut the potato into wedges, cubes, slices - as you wish. Baked the potato and brussel sprouts for 40 minutes, until they get crispy.

2

In a small bowl combine soy sauce, ginger, paprika, turmeric and any other spices you like. Throw in cut into cubes tempeh and marinade for 20 minutes.

3

Fry the tempeh until golden brown, add the mung sprouts and fry for 1 more minute. You can add the marinade if you want to.

4

Once the potato and brussel sprouts is ready, you can arrange everything in a bowl.

Tempeh Buddha Bowl

Leave a Reply

Your email address will not be published. Required fields are marked *