Bowls; you put things in them like soups and cereal. You could say bowls deliver happiness. One of our favourite uses of the bowl is for buddha bowls. Who doesn’t love a big bowl of delicious food atop of a bed of rice or noodles? I mean we are talking delicious dressing on top of carbs, I know we are drooling too. Lettuce be honest, we could eat bowls every damn day. Not only because they are so delicious, but also because they are so versatile. You could have bowls for weeks without ever having to repeat one. You want kale in that bowl, oh kale yeah you can put that shit in your bowl. Tofu? Go ahead. Skittles? It would be weird and we may judge you, but who cares go ahead and sprinkle that shit on top.
Bowls are the perfect meal for the end of the week when your fridge is running low and all you have is the tail end of some kale, a couple almost rotting tomatoes, the bottom end of your sauerkraut jar and those little crumbs left behind on your selves from ghosts of foods past. Whatever you got, you can put on a bowl. Bowls can be put together with a variety of different toppings, from sweet to savoury.
One of our personal favourite bowls is the Ginger Tahini Bowl. A great mixture of salt, savoury, acidity and sweetness. A great balance of all the flavours that you want in a delicious bowl. Plus it’s super pretty and who doesn’t want a pretty bowl. We know when we look at a bowl our first reaction should be “damn this bowl is more put together than I am”. Not really, but you know what we are trying to say… we hope.
One of our favourite things about bowls is that they are super filling. After a meal you are sure to be full right up until your next meal and satisfied. No need to go rummaging through your fridge an hour later looking for anything to fill your stomach with. Heck you may even need to unbutton the top of your pants, depending on the size of your bowl of course, and the grain and the toppings; you get it.
Take a look at our YouTube video for a step by step process on how we made this gorgeous as heck bowl. Full recipe is below.
Tempeh Buddha BowlPrint
- 2/3 cup brown rice
- 1/3 cup red quinoa
- 1/3 cup black quinoa
- 2 2/3 cup water
- 1/3 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp maple syrup
- 1/3 cup water
- 1 tsp ginger powder
- 1 tsp black pepper
- 1 block tempeh
Ginger Tahini Dressing
- 1/3 cup tahini
- 1/2 lemon, juiced
- 1 1/2 tsp ginger powder
- 2 cloves garlic
- 1 tbsp - soy sauce
- 1/4 cup water
- 2 cups kale
- pinch salt
- 1 avocado
- 1/2 cup cherry tomatoes
- 1/2 cup sauerkraut
- nuts/seeds mixture, pepita, sesame, sunflower and walnuts
- In a rice cooker, add your quinoa and brown rice along with the 2 2/3 cup of water. Start your rice cooker and it will do the rest. Alternately you can cook your grain according to the instructions on their packages.
- In a shallow bowl add all your tempeh marinade ingredients to it and mix until incorporated. Slice your tempeh block into 1/2 inch to 1 inch slices. We find the thicker slices add a meatier texture. Add your slices to the marinade and set aside.
- To a blender or food processor add all your dressing ingredients and blend until smooth.
- To prepare your kale, roughly chip and steam it for about 2 minutes a pinch of salt until wilted.
- To a small pan on medium heat add your marinated tempeh and cook until browned on both sides.
- Build your bowl starting with a base of the grain mixture, topped with some of the dressing, steamed kale, half an avocado, cherry tomatoes, sauerkraut, tempeh slices and a sprinkle of nuts/seeds.
How to make Vegan Tempeh Buddha Bowl