Smoked tempeh Buddha bowl
I enjoy bowls that bring together different textures: crunchy vegetables, tender rice and the smoky flavour of tempeh. Here is how I prepare this Buddha bowl, with the sauce served on the side so everyone can add it to taste.
Ingredients for the bowl
• Cooked brown rice
• Pan-fried smoked tempeh, marinated in a mixture of liquid smoke, tamari, garlic and maple syrup
• Grated carrots and red cabbage
• Roughly chopped romaine lettuce
• Steamed broccoli, still crisp
• Sunflower sprouts
• A sheet of nori, cut into small squares
For the sauce
Tamari, olive oil, garlic powder, tahini, maple syrup and onion powder.
Preparation
Combine the sauce ingredients in a blender and blend until smooth. Taste and adjust the balance between the salty, sweet and nutty flavour of the tahini.
Place the rice in a large bowl. Add the vegetables, pan-fried tempeh and sunflower sprouts. Finish with the small squares of nori and serve the sauce on the side.
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