Maple-Soy Tempeh Buddha Bowl
This nutritious Buddha bowl is quick and simple to make and packed with protein and goodness
You need just one saucepan (with a steamer) and one non-stick frying pan
It's ready within 15 minutes - follow the method for the ordering and timings
Maple-Soy Tempeh (Frying Pan)
4 tbsp maple syrup
4 tbsp soy sauce (use Tamari for gluten free)
1 handful mushrooms
1 packet of Tempeh (I use Tofoo)
Steamed Vegetables (Saucepan with Steamer)
2 sweet potatoes cubed
Handful green beans ~100g
Handful of broccoli ~100g
Handful of asparagus ~100g
1 small can sweetcorn
Cashew Satay Dressing:
3 tbsp extra virgin olive oil (or 2 tbsp olive oil 1 tbsp water)
4 tbsp soy sauce
2 tbsp smooth cashew butter
1.5 clear runny honey
Juice from 1/2 lime
Cut the sweet potatoes into cubes. Cut the mushrooms in half. In a small bowl combine the maple syrup and soy sauce. In a large saucepan with a folding vegetable steamer and ~1-2 inches boiling water, add the sweet potatoes and add a lid on top. Set a timer for 8 minutes.
In a non-stick frying pan with a drizzle of olive oil and a few tbsp maple soy marinade, add the mushrooms and sauté on a mid-low heat for a few minutes until the sauce evaporates. Slice the tempeh around 1 cm thick - the pack I use is a cylinder so I cut them into semi circles. Add the tempeh to the frying pan with the remainder of the maple soy liquid and keep turning every so often.
Meanwhile, wash and slice the green beans, broccoli and asparagus. Once the timer for 8 minutes has gone off, add the green beans to the saucepan with the sweet potatoes. Set another timer for 2 minutes, once this goes off add the broccoli and asparagus and they should be ready within around 2 more minutes.
Keep an eye on the frying pan, turning them so that they don't burn - they are ready when they become slightly crispy.
Around this stage mix up the cashew satay dressing; whisk the cashew butter, olive oil, honey, soy sauce until well combined, then add the lime (if you add it earlier it will curdle).
Serve all the ingredients in a bowl, alongside the sweetcorn. I use tongs to individually pick out each ingredient so that they're separated but if you don't mind it not looking aesthetic, it's a lot easier to put them all in unseparated! Drizzle the cashew satay dressing on top, and enjoy!
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