🥗 Tempeh Buddha Bowl

Ingredients

• 🫘7 oz (200 g) tempeh
• 🫙3 tbsp soy sauce
• 🧄1 clove garlic
• 🫚1 tsp grated ginger
• 🌾3/4 cup uncooked (150 g) quinoa
• 🧂to taste salt
• 🫙2 tbsp tahini
• 🍋1 lemon
• 💧3 tbsp water
• 🥑1 avocado
• 🫛3.5 oz (100 g), about 2/3 cup edamame
• 🥕1 carrot shredded carrot
• 🌰1 tbsp sesame seeds

• Recipes with quinoa
• Recipes with lemon
• Recipes with avocado
• Recipes with edamame
• Recipes with shredded carrot
• Recipes with sesame seeds

How to make it, step by step

1. Cut the tempeh into slices and marinate for 10 minutes in the soy sauce, garlic, and ginger.
2. Bake the tempeh at 400°F (200°C) for 15 minutes until golden.
3. Cook the quinoa in salted water (1:2 ratio) for 15 minutes.
4. Make the sauce: tahini, lemon, garlic, water, and salt.
5. Arrange the quinoa, tempeh, sliced avocado, edamame, and shredded carrot in bowls.
6. Drizzle with the tahini sauce and sprinkle with sesame seeds.