Black Rice Tempeh Buddha Bowl

A buddha bowl is a fun way to say a ‘nourishing bowl of goodness’.  This version of a gorgeous colourful Buddha Bowl has delicious black rice tempeh as its main protein component with lots of colourful veggies and the addition of some cooked quinoa for some extra substance.  Finished with a drizzle of your favourite vinaigrette and some toasted seeds, this bowl of goodness is a feast for the senses!

Serves: 4 people

Difficulty level: Easy

Prep Time: 5-10 minutes (1-3 hours if marinating the tempeh first)

Cook Time: 10-15 minutes

Total Time: 15-25 minutes

 

Recipe created by Tracey Bennett, Plant-based Wholefood Chef, for Chalmers Organics Ltd

Ingredients

Serves 4
 250 g TONZU Black Rice Tempeh with Organic Flaxseeds
 olive oil
 Tamari sauce
 cooked trio of rice
 cos lettuce
 ½ telegraph cucumber, quartered, de-seeded and sliced
 1 cup cherry tomatoes, halved
 10-12 radishes, sliced
 1 corn on the cob, corn removed, or equivalent of baby corn (when in season)
 400 g canned chickpeas, well rinsed and drained
 your favourite vinaigrette or lemon juice to dress
 ½ cup toasted pumpkin & sunflower seeds
 any other veggies that you wish to have in your bowl

Directions

How to make
1

Ideally, marinate the tempeh in some tamari for 1 – 3 hours, or just sprinkle with tamari while frying.

Warm some olive oil in a non-stick frypan and fry the sliced, marinated tempeh on both sides until golden. Sprinkle with tamari while frying for an extra boost of flavour.

Prepare the buddha bowls. Use the packaging as a guide or create your own masterpiece – there are no rules with a buddha bowl! Usually, each ingredient is assembled in its own little place in the bowl. Once the tempeh is cooked, add a pile of tempeh slices and a pile of cooked rice if using. Then assemble the chickpeas and other veggies attractively around the bowl.

Drizzle the veggies with your favourite dressing or a squeeze of lemon and then sprinkle everything with some toasted seeds. A super colourful, delicious and highly nutritious meal!

Black Rice Tempeh Buddha Bowl

Serves 4
 250 g TONZU Black Rice Tempeh with Organic Flaxseeds
 olive oil
 Tamari sauce
 cooked trio of rice
 cos lettuce
 ½ telegraph cucumber, quartered, de-seeded and sliced
 1 cup cherry tomatoes, halved
 10-12 radishes, sliced
 1 corn on the cob, corn removed, or equivalent of baby corn (when in season)
 400 g canned chickpeas, well rinsed and drained
 your favourite vinaigrette or lemon juice to dress
 ½ cup toasted pumpkin & sunflower seeds
 any other veggies that you wish to have in your bowl

How to make
1

Ideally, marinate the tempeh in some tamari for 1 – 3 hours, or just sprinkle with tamari while frying.

Warm some olive oil in a non-stick frypan and fry the sliced, marinated tempeh on both sides until golden. Sprinkle with tamari while frying for an extra boost of flavour.

Prepare the buddha bowls. Use the packaging as a guide or create your own masterpiece – there are no rules with a buddha bowl! Usually, each ingredient is assembled in its own little place in the bowl. Once the tempeh is cooked, add a pile of tempeh slices and a pile of cooked rice if using. Then assemble the chickpeas and other veggies attractively around the bowl.

Drizzle the veggies with your favourite dressing or a squeeze of lemon and then sprinkle everything with some toasted seeds. A super colourful, delicious and highly nutritious meal!


Coming soon…


Black Rice Tempeh Buddha Bowl


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