Amazing Buddha Bowls
About this recipe
Buddha bowls are a fantastic way to enjoy a healthy, colorful meal that's quick to prepare. This recipe features quinoa and baked tempeh, making it both nutritious and satisfying. Plus, the flexibility of the ingredients means you can customize it to your taste or what you have on hand.
In this video, Derek from Simnett Nutrition shares his step-by-step process for creating amazing Buddha bowls, complete with a delicious tahini sauce that ties everything together. It's a perfect dish for anyone looking to mix up their dinner routine with something vibrant and tasty.
Ingredient notes
- Rinse quinoa well before cooking to remove bitterness.
- Tempeh can be cut into strips or cubes for baking.
- Hot sauce is optional and can be adjusted to taste.
- Maple syrup is optional and helps balance the bitterness of the tempeh.
Tips from Simnett Nutrition’s video
- Rinse quinoa under cold water until the water runs clear to ensure it's not bitter.
- Cook quinoa in vegetable broth for added flavor.
- Marinate tempeh for at least 10 minutes to enhance its flavor before baking.
- For the tahini sauce, adjust the consistency with water if needed.
Good to know
- How many servings does this recipe make?
- This recipe serves 2.
- What is the total cooking time for this recipe?
- The total time to make this recipe is 40 minutes.
- What should I do if I don't have tahini?
- The video does not provide a substitution for tahini, but you can experiment with other creamy sauces.
- Can I use a different grain instead of quinoa?
- While the video specifically uses quinoa, you can substitute with other grains like rice or farro.
No life story here — the video and the recipe are the whole point. All credit to Simnett Nutrition: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Rinse quinoa under cold water until the water runs clear to remove bitterness.
- 2
In a pot, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed.
- 3
While quinoa cooks, prepare the tempeh by cutting it into strips or cubes.
- 4
In a shallow dish, mix soy sauce, spicy brown mustard, hot sauce, maple syrup, and garlic powder to create a marinade.
- 5
Add tempeh to the marinade, pressing to coat well. Let it marinate for at least 10 minutes.
- 6
Preheat the oven to 350°F (175°C). Transfer marinated tempeh to a baking tray lined with parchment paper.
- 7
Bake tempeh for about 20 minutes until golden and crispy.
- 8
While tempeh is baking, prepare the tahini sauce by mixing tahini, lemon juice, and garlic powder in a bowl. Adjust consistency with water if needed.
- 9
Once everything is cooked, assemble the Buddha bowls by layering quinoa, baked tempeh, and any additional vegetables or toppings you like.
- 10
Drizzle tahini sauce over the assembled bowls and enjoy!
Heads up — we had to guess a little:
- The quantity for tahini was inferred based on common recipes for tahini sauce.
Credit where it’s due: this recipe was transcribed from Simnett Nutrition’s original video on YouTube. Follow them there — it’s their dish.
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