Tempeh buddha bowl
Delicious and nutritious tempeh Buddha bowl that tastes fantastic, it's super easy to make and it's ready in less than 30 minutes! The perfect healthy lunch.
Keywords
- vegan recipes
- vegan food blog
- plant-based recipes
- healthy vegan recipes
- wholefood recipes
- plant-based foods
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yuzubakes.com.
Cooking tools:
- Oven
- Baking sheet
- Kitchen towel
- Colander
- Measuring spoon
- Saucepan
- Fork
- Skillet
- Grater
- Spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Serving bowl
- Tongs
Ingredients
- 2 cups cous cous, cooked
- 7 oz tempeh, cubed
- 1 head broccoli, cut into florets
- 8 wt. oz chickpea, from a can, cooked
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp agave syrup
- 3 cloves garlic, grated
- 2 inch piece ginger, grated
- 1 tsp chili powder, or less if you want it less spicy
- 1 tbsp paprika
- 1 tbsp coriander powder
- salt
- pepper
- 1/2 lime yields lime juice
- 3 tbsp olive oil
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