Cooked - Sesame Buddha Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sesame Buddha Bowl

1.0

1 8-ounce package plain tempeh, cubed*

2 tablespoons soy sauce, reduced sodium

1 tablespoon sesame oil

½ teaspoon sriracha sauce

½ teaspoon agave syrup

1 clove garlic, minced

1 teaspoon fresh grated ginger

2 tablespoons tahini

¼ cup freshly squeezed lemon juice

1 tablespoon soy sauce, reduced sodium

½ teaspoon agave syrup

1 teaspoon fresh ginger, grated

2 cups baby kale

8 radishes, thinly sliced

2 cups cooked brown rice, short grain

2 cups fresh asparagus, blanched* (may use frozen, thawed)

2 cups sliced red bell peppers

1 cup fresh, sliced mushrooms (i.e., enoki, brown, or white)

4 teaspoons sesame seeds

To make Sesame Roasted Tempeh: Place cubed tempeh in a medium dish. Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger. Stir well, cover, and marinate in refrigerator for at least 1 hour. Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in top rack of oven and roast for 15-20 minutes, until golden and crisp on outside. Remove from oven and cool.
To make Tahini Ginger Dressing: Mix together all ingredients until smooth and creamy.
To make Buddha Bowls: In four large individual-sized serving bowls, arrange each with ½ cup baby kale, 2 sliced radishes, ½ cup brown rice, ½ cup asparagus, ½ cup sliced red bell peppers, ¼ cup mushrooms, and 2 ounces sesame roasted tempeh. Drizzle each bowl with 2 tablespoons of the tahini ginger dressing. Garnish each with 1 teaspoon of sesame seeds. Serve immediately.

Course🍽️Main Course

Diets🌱Vegan...

Category🥣Bowl

CuisineAsian

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 122 weeks ago

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