Buddha Bowl with Marinated Tempeh
Ingredients (2 servings)
- 300 g tempeh (or tofu)
- 500 g broccoli (or 300 g broccoli and 200 g bok choy)
- 150 g whole-grain rice
- 2 carrots
- 1 red paprika
- 2 tbsp coconut oil
- as needed green onions or chives
- as needed sesame seeds
- as needed furikake (optional)
- a drizzle of sesame oil (optional)
- 2 cloves garlic, minced
- 3 tbsp coconut sugar or maple or date syrup
- 4 tbsp tamari or soy sauce
- 4 tbsp tahini
- ½ lemon or 1 lime, juiced
- 1 tsp chili flakes
- Cut the tempeh into squares and cut each square into triangles.
- Optionally steam the tempeh for 10 minutes to get the most flavor out of the marinade.
- Combine sauce ingredients in a bowl, coat tempeh with half of the sauce and let sit for 20 minutes.
- Meanwhile, cook the rice according to the package instructions.
- Cut broccoli florets.
- Boil water in a saucepan and use a metal colander to steam the broccoli for 4 minutes in total.
- If opting for additional bok choi, add bok choi to broccoli in the half-time at 2 minutes and steam for 2 minutes.
- Julienne carrots or use a peeler to cut thin carrot ribbons.
- Cut paprika into stripes.
- Heat coconut oil in a pan over medium heat and add the tempeh.
- Let simmer while flipping occasionally until the sauce starts to darken slightly, then add half of the remaining sauce (save some for drizzling on top of the bowls), and let simmer until the sauce thickens.
- Assemble the bowls with rice, tempeh, broccoli (and bok choy), carrot ribbons and paprika stripes.
- Drizzle the remaining sauce and optionally sesame oil on top.
- Garnish with chopped green onions, furikake and sesame seeds.