Print

The Buddha Bowl That Resets Your Midweek Energy

Print Recipe

A high-heat, double-sauce buddha bowl with crispy miso tempeh, charred vegetables, and a cold cabbage crunch that keeps it from ever tasting like a sad desk lunch.

Ingredients

Scale
  • 3 tbsp white miso paste
  • 3 tbsp tahini
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, grated
  • 4–6 tbsp hot water, divided, to thin
  • 1 cup quinoa, rinsed
  • 1 3/4 cups water or vegetable broth
  • 8 oz tempeh, cubed
  • 1 lb sweet potato, cubed
  • 1 head broccoli, cut into florets
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp avocado oil, divided
  • 2 cups red cabbage, thinly sliced
  • 1 lime, juiced and wedged
  • 1 avocado, sliced
  • 2 tbsp toasted sesame seeds
  • 2 scallions, sliced

Instructions

  1. Whisk the miso, tahini, rice vinegar, maple syrup, ginger, and garlic in a bowl. Divide in half: leave one half thick as a marinade, and set the other aside for the final dressing.
  2. Toast the rinsed quinoa in a dry saucepan over medium heat for 2-3 minutes, stirring, until it smells nutty. Add the water or broth, bring to a boil, then cover and simmer 15 minutes.
  3. Toss the tempeh and dried chickpeas in the marinade half of the sauce. Let sit while the oven heats to 425°F (220°C).
  4. Spread the sweet potato on a sheet pan with 1 tbsp oil in a single, uncrowded layer. Roast 10 minutes, then add the broccoli, chickpeas, and tempeh in their own zones with the remaining oil. Roast 12-15 minutes more, flipping once, until edges are caramelized and crisp. Use a second pan if things look crowded.
  5. While the pan roasts, toss the red cabbage with the lime juice and a pinch of salt, then refrigerate until cold.
  6. Thin the reserved sauce with 3-4 tbsp hot water, whisking, until pourable.
  7. Build the bowls: quinoa on the bottom, roasted sweet potato, broccoli, chickpeas, and tempeh on top, then the cold cabbage slaw, avocado, sesame seeds, and scallions. Drizzle with the thinned sauce and serve with lime wedges.

Notes

Make the sauce up to 5 days ahead; it thickens in the fridge, so just re-thin with hot water. Pat the chickpeas completely dry before marinating or they won"t crisp. Swap tempeh for pan-seared tofu or flaked salmon, and quinoa for farro or brown rice if you want more chew. For meal prep, store the slaw and dressing separately from the warm components and combine only when you"re ready to eat.

Find it online: https://www.rapidrecipes.blog/the-buddha-bowl-that-resets-your-midweek-energy/