Charred Tempeh Quinoa Buddha Bowls + Coconut Peanut Sauce

Do you ever come across a flavour combo so bomb that you find yourself eating the same thing for a week straight now? Or is it two weeks? I don’t know, I don’t know. This is how much these buddha bowls blew my mind.

These.

Are.

Good.


(v + gf)

So good, you won’t be able to have any other thing for lunch/dinner for the next three months. And if you think about it, it’s also quite a weird thing that I haven’t been having these for breakfast as well because HECK YEAH they’re the best.

First of all: we have a bed of fresh vegetables. They’re a must in every buddha bowl – so crispy and full of flavour – you just gotta love them! I went for thinly sliced cucumber, shredded carrot, fresh basil and avocado (which is technically a fruit, yes, but you get the idea). You can actually use any veggie you have on hand! I’ve tried these with cabbage, butter lettuce, raw red pepper and zucchini noodles and they also make such brilliant additions. I mean, I’ve probably tried every combo imaginable… seeing that these bowls are actually all I’ve eaten lately. Sorry not sorry.

(v + gf)

Then there’s quinoa. You guys I gotta woman up and confess that… I’m not the biggest fan of quinoa. In my opinion, the stuff is way too much overhyped and not as yum as other grains like brown rice. Long story short: I might run a healthy food blog, but I probably haven’t touched quinoa in like 2 years.

ANYWAY!!! Seeing that everybody seems to love it so flippin’ much (see what I mean? o-v-e-r-h-y-p-e-d) I decided to give it yet another go! And yes, I actually liked it this time! The nutty touch it added to he bowl was nice, and I love how it was so fluffy. Still, I do think I like rice a bit better, so if you don’t happen to have any quinoa on hand, feel free to use your favourite grain (rice noodles are also fabulous!) instead.

(v + gf)

Can we talk about that charred tempeh though? That stuff is what dreams are made of!! It’s firstly sauteed in a bit of oil with some garlic and onion to add extra flavour, until it gets all crispy and delicious. Then… fasten your seatbelts people because this is too good for words… THERE’S A COCONUT PEANUT SAUCE! 

WHICH IS BASICALLY THE BESTEST THING EVER!

AND YES, WE NEED ALL THE CAPS WE CAN GET!!!!!!!!!! !!!!!!!!!!!!! EXCLAMATION MARKS TOO!!!!!! !!!!!! !!!! !!!!!!!!!

(v + gf)

If you are a fan of Thai inspired, spicy, aromatic food: you’re in for a treat.

This sauce couldn’t be any easier to make. 5 ingredients + a blender (or a bowl, a whisk and some elbow grease) and you’ve got yourself a sauce you’ll want to pour everywhere.

It’s fiery, spicy, sweet, salty and peanut-y!! Is that a word, I don’t know!! But who doesn’t LOVE peanut flavoured things, that’s the question!!!

(v + gf)

I went for my favourite Ecomil coconut cream to cut down on the fat (so you can add more peanuts he he eh heheh) and let me tell you: it was such a perfect addition! You guys know how much I love that stuff. It works perfectly on curries, smoothies, baking and pasta dishes too. Anything you can imagine, really! I suggest giving it a go if you haven’t already!

Last but not least, we have some extra peanuts (who doesn’t like the crunch!) and a drizzle of lime juice.

Absolute perfection, I’m telling you.

Charred Tempeh Quinoa Buddha Bowls + Coconut Peanut Sauce

Ingredients

  • For the tempeh:
  • 300 grams tempeh
  • 1 small onion
  • 2 garlic cloves
  • 2 tsp. vegetable oil
  • 200ml. coconut cream (I use Ecomil)
  • 40 grams natural peanut butter
  • 1-2 tsp. chilli flakes
  • 2 tbsp. tamari sauce
  • 1 tbsp. agave syrup
  • -
  • For the bowls:
  • 200 grams cooked quinoa
  • 1 small cucumber, thinly sliced
  • 100 grams shredded carrot
  • 1 small avocado
  • a handful of fresh basil
  • a handful of toasted peanuts
  • juice from 1 lime

Instructions

  1. To make the tofu, start by heating some oil in a saucepan and add thinly sliced onion and miced garlic once it's warm.
  2. Add in the tempeh, cut into cubes.
  3. Sautee for 4-5 minutes until golden and crispy.
  4. To make the sauce, blend peanut butter, coconut cream, tamari, chilli and agave until smooth.
  5. Add sauce to the saucepan.
  6. Simmer mixture for about 10 minutes.
  7. Put the bowls together and enjoy!
https://earthlytaste.com/2017/04/charred-tempeh-quinoa-buddha-bowls-coconut-peanut-sauce.html

Hope you all enjoy this! It makes such a good lazy Sunday dinner by the way! 😉 Better than take-out!

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1 Comment

  • Reply Rosie April 17, 2017 at 5:41 am

    How great is tempeh Consuelo? I think I actually prefer it to tofu and find it fries up so much better due to it’s lower water content. I found a great tempeh/tofu blend at my go-to vegan grocery here in Sydney, which makes the best of both worlds – silky, chewy, savoury, high-protein goodness.

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