Vegan Buddha Bowl Recipe

Vegan Buddha Bowl Recipe

A delicious Lebanese dip and bread presented in a simple traditional Balinese-style buddha bowl with an amazing tempeh manis creates an unforgettable fusion of flavours.

Makes: 4

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Vegan Buddha Bowl Recipe

By: Adam Guthrie

A delicious Lebanese dip and bread presented in a simple traditional Balinese-style buddha bowl with an amazing tempeh manis creates an unforgettable fusion of flavours.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 8 cups mesclun salad leaves
    4 serves baba ganoush (recipe below)
    4 serves tempeh manis (recipe below)
    4 serves Lebanese bread chips (recipe below)
    1 carrot, cut into long thin strips using a peeler
    1 cucumber, sliced into thin ribbons & rolled
    2 avocados, cut into 4 roses or thinly sliced
    1 cup microgreens
  • Tempeh Manis
  • 600g tempeh, cut into bite-sized cubes
  • 4 cloves garlic, minced
  • 2 red shallots, finely diced
  • 4 red chillies, finely chopped
  • 2 tomatoes, diced
  • 2 tbsp soy sauce
  • 2 tsp vegan fish sauce
  • 4 tbsp coconut sugar
  • Salt & pepper to taste
  • Baba Ganoush
  • 2 large eggplants
    4 tbsp tahini
    2 cloves garlic, finely minced
    1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 2 tbsp cashew sour cream
  • Lebanese Bread Chips
  • 1 wholemeal Lebanese bread, cut into 8 triangles

Method


  • Heat oven to 200°C. Place the eggplants for the baba ganoush on a baking tray and bake until soft, about 30 mins.
  • Meanwhile, place the tempeh cubes for the tempeh manis on another tray lined with baking paper and bake in the oven until golden brown and crisp, about 30 mins.
  • Remove eggplants from the oven and let cool. When cool, peel them and place the flesh in a mixing bowl.
  • Place the Lebanese bread triangles on a baking tray, place in the oven and cook until golden brown and crisp.
  • To make the baba ganoush, add the tahini, garlic, lemon, salt, paprika and cashew sour cream to the prepared eggplant. Stir with a fork until relatively smooth. Adjust seasoning with salt and lemon if needed and set aside.
  • Now for the tempeh manis. Heat a wok on high heat, add garlic, shallots and chillies and sauté until aromatic.
  • Add tomatoes and cook until soft.
  • Add the baked tempeh, soy sauce, vegan fish sauce and coconut sugar. Stir to coat the tempeh with the sauces.
  • Constantly stir until the sauce has thickened and is sticky. Add salt and pepper to taste.
  • In 4 coconut bowls, place 2 cups of mesclun in each. Arrange all the other ingredients around the bowl and serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Adam Guthrie

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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