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4.50 from 4 votes

Plant Proof Tempeh Buddha Bowl

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 3 Bowls
Calories: 550kcal

Ingredients

Ingredients

  • 300 g Chickpea Tempeh (Organic Village) or Soy Tempeh
  • 200 g Baked Sweet Potato
  • 1.5 cups Brown Rice (Cooked)
  • 1 bunch Kale
  • 1 bunch Spinach
  • 1 bunch Pea Shoots
  • 1 Shredded Cabbage
  • 1 Shredded Carrot
  • 1 tbsp Hemp Seeds
  • 3 tbsp JalapeƱos
  • 2 tbsp Cashew Cheese
  • 1 Lime
  • 1 packet Fresh mung beans
  • 1 pinch Pink Salt & Pepper
  • 1 tbsp olive oil (sparingly)
  • 1 tsp cumin

Instructions

Instructions:

  • This bowl is raw except the Tempeh, Sweet Potato and Brown Rice so start by peeling the sweet potato and then cutting into wedges. If you like a mild spice taste add some cumin and then put these into the oven on baking paper to bake for 30-45 min until lightly crispy before they start turning brown/black.
  • After about 10-15 min of the sweet potato cooking get your rice going so that they are both finished around the same time.
  • 10 min before serving slice the tempeh into slices approx 1cm thick and lightly pan fry. Season with Pink salt, pepper and cumin. If you have a good non stick pan it's best add a tiny bit of coconut or olive oil but very sparingly to keep unnecessary saturated fats down.
  • Once the tempeh, sweet potato and rice are ready you can plate up the vegetables and decorate. The Cashew Cheese,hemp seeds, jalapeƱos and mung beans are the final toppings to go on top.
  • Squeeze lime over the top for flavour and to maximise nutrient absorption.