Buddha bowl with grilled vegetables and balsamic maple tempeh

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Buddha bowl with grilled vegetables and balsamic maple tempeh

A super tasty and very satisfying vegan tempeh Buddha bowl filled with nutritious foods with sweet and tangy flavors. This is full of protein and fiber to meet all your nutritional needs in addition to being really delicious!

Buddha bowl with grilled vegetables and balsamic maple tempeh 

Makes 3-4 servings

 

Ingredients

1 cup uncooked quinoa
1 8 oz package of tempeh
2 gousses d'ail hachées
2 tbsp of maple syrup
1/4 cup vegetable broth
2 tsp balsamic vinegar
1 tsp tamari
1 tsp fresh thyme 
1 small sweet potato, cubed
1 cubed beet
1 pepper, cubed
2 cups of Brussels sprouts, cut in half
1 lb asparagus, chopped
1 punnet of sliced ​​mushrooms
Olive oil
Ground pepper

Juice of 1 lemon
2 gousses d'ail hachées
1 / 3 cup of natural sesame butter 
Organic sunflower seeds
Organic European Pumpkin Seeds 

 

Preparation

  1. Cut the tempeh in 2 to form two squares and then again in 2 but diagonally, to form 4 triangles. Put aside.
  2. In a large dish, whisk together the balsamic vinegar, garlic, tamari, maple syrup, vegetable broth and thyme.
  3. Add the tempeh to the dish and toss gently to coat with the marinade. Cover the dish and marinate the tempeh in the refrigerator for at least 2 hours, or overnight. Turn over at least once to let the marinaade soak up the tempeh.
  4. While the tempeh is marinating, prepare your quinoa and vegetables. Cook the quinoa according to the directions. Wash and chop the vegetables.
  5. Preheat the oven to 375 ° F and line a baking sheet with parchment paper. Spread the marinated tempeh triangles out on a lined baking sheet and pour the remaining marinade over them. Cook the tempeh in the marinade for 25-30 minutes until the tempeh is golden brown and has absorbed most of the marinade. Turn once halfway for even cooking.
  6. Increase the temperature to 400 ° F and add the chopped vegetables to a baking sheet lined with parchment paper. Season with black pepper and olive oil.
  7. Drizzle with a tiny bit of maple syrup and balsamic vinegar and bake for 30 to 40 minutes, until the vegetables are tender and lightly browned.
  8. Meanwhile, heat a little oil in a pan. Brown a teaspoon of garlic and add the mushrooms and asparagus then cook until they are golden brown.
  9. To make the sauce, place the lemon juice, garlic and sesame butter in a bowl. Then, mix. Add water in a stream while stirring until desired consistency is achieved.
  10. To assemble the bowls, divide the quinoa, maple balsamic tempeh, and roasted and pan-fried vegetables into 3-4 bowls. Garnish with fresh parsley and fresh squeezed lemon. Add the sesame sauce and the sunflower and pumpkin seeds. Store leftovers in the refrigerator for 3 to 5 days.

 

Bon appétit!

 

 

Caroline 
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  • Caroline Bisaillon
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