Coconut Marinaded Tempeh Buddha Bowl

March 29, 2019
Ah, the classic. Loved because of its simplicity, versatility and all-around awesomeness, this take on the Buddha Bowl features a green, a grain and a bean for a well-balanced and fast meal that will no doubt become one of your weeknight favourites!

Coconut Marinaded Tempeh Buddha Bowl

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2 bowls
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 1/2 cup Quinoa, rinsed
  • A few stalks Kale, stems removed
  • 2 medium Sweet Potatoes, washed
  • 2 cups Broccoli florets
  • 1 Small Onion
  • 2 Garlic Cloves
  • to taste Cumin
  • 250g Tempeh
  • 1/2 cup Coconut milk
  • 1/4 tsp Paprika powder
  • 1/4 tsp Herbs de Provence
  • to taste Black pepper
  • to taste salt
  • 1/2 cup Quinoa, rinsed
  • A few stalks Kale, stems removed
  • 2 medium Sweet Potatoes, washed
  • 2 cups Broccoli florets
  • 1 Small Onion
  • 2 Garlic Cloves
  • to taste Cumin
  • 250g Tempeh
  • 1/2 cup Coconut milk
  • 1/4 tsp Paprika powder
  • 1/4 tsp Herbs de Provence
  • to taste Black pepper
  • to taste salt
tomato
        graphic for recipe card

Directions

1. Mix paprika powder, Provencal Herbs and black pepper with the coconut milk, then cover the tempeh with your mixture and let it sit. If you’re short on time, just skip this step!
2. Cook quinoa according to instructions (usually a 1:3 ratio of quinoa:water).
3. Chop the onion and garlic and put them into a medium saucepan. Cook, stirring, with a little water until they have browned slightly.
4. Cut the kale and sweet potatoes into bite-sized pieces and add them as well as the broccoli florets to the saucepan, cooking over medium-high heat until the potatoes have softened.
5. In the last few minutes, cut the tempeh into small cubes and add to the saucepan.
6. Continue cooking until the tempeh has warmed up and the potatoes have fully softened.
7. Divide the quinoa and the tempeh-veggie mix into two bowls and dig in!

Note: This recipe is also perfect for meal prep, just double or triple the recipe!

Also by Rebecca: Spring Jerusalem Artichoke Salad
Spirulina Detox Bowl With Rawnola
Get more like thisSign up for our daily inspirational newsletter for exclusive content!

__
Photo: Rebecca Botello


Avatar
Rebecca is an Environmental Science student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.

JOIN THE CONVERSATION

always stay inspired!