Tempeh Buddha Bowls with Peanut Sauce

We love a good weekend of splurge eating but after a few days of decadence we like to reign it back a bit and get our health on track to start the week. Monday’s tend to be the day for clean eating in our houses, which means incorporating a lot of veggies to our menu. We make these “buddha bowls” in about a dozen variations, but we love this one for winter because of the hearty vegetable selection and creamy coconut peanut dressing. Getting in vegetables during the winter can feel like a challenge, but recipes like this- with heartier ingredients- make the challenge easier to achieve. As with all of our recipes, we encourage you to use what you have on hand and substitute ingredients in the bowl as necessary.

Tempeh Buddha Bowls With Peanut Sauce

  • Servings: 2
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One of our favorite winter vegetarian dishes, the peanut sauce cannot be beat!

Ingredients For The Bowls

  • 1 package tempeh
  • 1 tbs sesame oil
  • 1 tbs soy sauce
  • 1 tbs Sriracha or chili sauce
  • 1 1/2 cups cooked farro or your favorite grain
  • 1 large carrot, grated
  • 3 cups cabbage coleslaw mix
  • 1/2 avocado, sliced
  • 1/2 cup frozen edamame, thawed

Ingredients For The Peanut Dressing

  • 1 cup coconut milk + the thick coconut cream on the top of the can
  • 1 large clove garlic, minced
  • 1 tbs fresh ginger, minced
  • 2 tbs peanut butter
  • 1 tbs Sriracha or chili sauce
  • 1 tsp soy sauce
  • salt to taste

Directions

  1. Heat a large skillet over medium heat. Add the sesame oil, soy sauce, and chili paste to the pan. Cut the tempeh into segments and add them to the pan. Sear the tempeh for about 5 minutes per side, or until it is heated through. Set aside and wipe the pan clean.
  2. Make the peanut dressing. In the same pan that you just cooked the tempeh, add the coconut cream from the top of the can of coconut milk. Add the garlic and ginger and sauté them for about 4 minutes, or until they are fragrant and starting to caramelize. Add the peanut butter, sriracha, and soy sauce to the pan. Stir to melt the peanut butter and then add the remaining cup of coconut milk. Whisk to combine all ingredients and let the sauce cook until it has thickened, about 5 minutes.
  3. Assemble the bowls. Layer the ingredients for the buddha bowls into two large serving bowls. Drizzle generously with peanut sauce and serve immediately.

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