Peanut Coconut Tempeh Buddha Bowl (EASY 20-Min)
This delicious dish is nutritious, colourful, vegan and packed with protein and flavour! Buddha bowls are so convenient because they’re easy to cram in a range of different ingredients which you can easily change up. Ideal for meal prepping!!
Tempeh is an incredible meat substitute made from fermented soy beans. 200g of the stuff racks up 33g protein! Originally from Indonesia, tempeh is used in a variety of eastern asian cuisines. It’s quite bland in flavour and so is often marinated in a range of different sauces. Peanut and soy sauce are often most popular.
In recent times there has been controversy over whether soy products, notably tofu are genuinely good for you. However due to its fermented nature, this is great for getting in the good gut bacteria in your diet.
A perfect example of a quick and easy vegan meal which will leave you filled with energy & satisfied for hours..
🍲
Recipe:
Peanut Coconut Tempeh Bowl
Makes 2-3 big portions / 3-4 small portions
Ingredients:
- 1 200g packaged organic tempeh
- 300g cauliflower rice
- 1 white/brown onion
- 4 carrots
- 1 leek
- 1 broccoli
- Sea/Himalayan salt
- Pepper
- 2 tbsp parsley
- 1-2 avocados
Peanut Coconut sauce:
- 5 tbsp natural peanut butter
- 1/4 can coconut milk
- 2 cloves garlic (minced)
- 2 tbsp lime juice
- 3 tbsp soy sauce
(Or if you’re pushed for time/ingredients/laziness – look to find peanut coconut bottled sauces, there are more natural ones out there… I must confess I went for the shop bought option on this one 😋)
Method:
- Pre-heat the oven to 200 degrees
- Chop the onion, carrots, leek & broccoli into thin slices and place on an oven tray. Season with olive oil, salt, pepper & parsley. Roast in the oven for 25 mins
- In the mean time, slice and immerse the tempeh in the peanut coconut sauce and leave to marinade for a few minutes. Or alternatively, don’t marinade the tempeh and use the sauce to dress upon serving.
- Chop up a cauliflower very finely or blitz in a food processor to create cauliflower rice
- Cook in a pan with 2 tsp of parsley on a low heat while the oven veggies cook
- Fry the marinated tempeh in a pan for 6 minutes (3 each side) – (or in my case, I fried the tempeh first in 3 cloves garlic)
- When the oven veggies are done, take them out the oven and begin assembling your bowl!
- Layer the veggies, cauliflower rice, tempeh and add any additional toppings. I added 1/2 avocado for this meal.
- Season with anymore salt & pepper as desired and add your peanut coconut sauce if you chose not to marinate!
Enjoy 💞
If you liked this post, check out my blog on 6 easy vegetarian meals for busy days!
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Namaste friends,
Tori xoxo
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