Thai Tempeh Buddha Bowl
A vibrant and nutritious bowl combining crispy tempeh, fresh vegetables, and a flavorful coconut-cashew sauce.
Ingredients
Sauces and liquids
- 2 tablespoons coconut aminos (or tamari/soy sauce)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
Main ingredients
- 8 ounce package tempeh
- 0.5 cup uncooked freekeh (or quinoa, wild rice)
- 4 cups mixed greens
- 0.5 red bell pepper red bell pepper (thinly sliced)
- 0.5 cup shredded purple cabbage
- 1 small sweet potato (chopped and roasted)
- 1 small avocado (pitted, fleshed and chopped)
Sauce and toppings
- 1.5 tablespoons cashew butter
- 1.5 tablespoons coconut milk (canned or carton for best consistency)
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- 0.5 teaspoon red curry paste
Instructions
- Cook the freekeh according to package instructions.
- Slice and roast the tempeh until crispy.
- Prepare the sauce by blending coconut butter, coconut milk, coconut aminos, rice vinegar, and red curry paste.
- Assemble the bowl with greens, vegetables, tempeh, and drizzle with sauce.
- Top with chopped avocado and serve.
Notes
Feel free to customize with your favorite vegetables or grains.