Easy Vegan Buddah Bowl

Soooo I have to take a poll…

Do you guys know what a buddah bowl is? And, if you do, have you also heard of poke bowls and burrito bowls?

Food in bowls has definitely become a ‘thing’ in the past few years and I, for one, love them! Most of these bowls are veggie heavy (which is always a good thing) but the main star of the show is different with each one.

Poke bowls (think Hawaiian) almost always have fish – usually raw/sushi grade or are very quickly seared.  A burrito bowl  (think southwestern) is, you guessed it, the contents of a burrito but, deconstructed. Cooked ground meat is usually the focus with veggies like corn and avocados and black beans all added in.

A buddah bowl is a bit different – and is oftentimes served in many different ways. It tends to be vegan with the star usually being tofu/tempeh or anything that is meaty like braised mushrooms or crispy chickpeas.

I was a bit curious about its origin, so I did a bit of digging!

One way that explains the origin of the buddah bowl is from this source saying, “Enthusiasts say it’s a way of emulating the way Buddha used to eat; he would wake up before dawn and walk about with his bowl among the local people. They, in turn, would give away what they could spare and Buddha would then eat the resulting mix from his bowl—a small quantity of curry perhaps, a few different vegetables, rice”…which is quite ironic because the Urban Dictionary defines it as “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”

But, let’s get down to business…lets unpack this bowl:

Tempeh:

Tempeh is a plant-based protein source that originated in Indonesia. It’s made from fermented soybeans that have been formed into a block, though store bought tempeh often includes additional beans and grains. Unlike tofu, it has a meaty, firm texture and yummy nutty flavor. I find it best to steam it before crisping it up (see directions in recipe below).

Easy Vegan Buddah Bowl Easy Vegan Buddah BowlEasy Vegan Buddah Bowl

Edamame:

Edamame beans are whole, immature soybeans, sometimes referred to as “vegetable-type soybeans”. They are green in color and differ from regular soybeans, which are usually light brown. They’re usually sold (frozen) in their pods but you can also buy shelled edamame, without the pods

Easy Vegan Buddah Bowl

Cabbage:

I used red cabbage here for colour but you can use regular white cabbage ore even kale

Easy Vegan Buddah Bowl

Carrots:

They add a touch of sweetness here. I find julienning them makes them easier to soften when the bowl is mixed with the other ingredients

Easy Vegan Buddah Bowl

Now, find yourself a couple of pretty bowls, put all the ingredients together and you have yourself a mighty fine (and super healthy!) meal! And, if you’re like me (and your hubby can’t be convinced to eat tempeh), just separate these into Tupperware bowls and you now have lunch for the week!!

Lucky You!!!!!

Easy Vegan Buddah Bowl

Easy Vegan Buddah Bowl

This nutrient-packed vegan buddha bowl is full of fresh veggies, beans, cabbage, rice and a tangy sauce that makes this dish hearty and delicious.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients

Tempeh:

  • 1 package tempeh (250g) cut into ¾ inch cubes
  • 1/4 cup soy sauce or tamari
  • 1 teaspoon rice wine vinegar or apple cider vinegar
  • 1 teaspoon sriracha or chili paste
  • 1 teaspoon sesame oil
  • 1 tbsp natural peanut butter

For the Bowl:

  • 2 c cooked black rice can sub in brown rice
  • 1 c red cabbage finely sliced
  • 2 large carrots julienned
  • 2 avocados sliced
  • 1 c frozen edamame beans defrosted
  • 1 medium sweet potato, peeled and cubed
  • Green onion (optional) for garnish
  • sesame seeds (optional) for garnish

Instructions

  1. Preheat oven to 425°F and get all of your ingredients ready.

  2. In a small, flat dish, combine diced tempeh and 3 tbsp water; cover and microwave on high for 3 minutes. When steamed, add soy sauce, vinegar, sriracha and sesame oil; toss and set aside for 10 minutes.

  3. Assemble the bowls by adding a scoop of rice to the bottom of each bowl, a small handful of cabbage, some julienned carrots, a few edamame, and half a sliced avocado; set the bowls aside. 

  4. Place steamed and marinated tempeh and cubed potato onto a baking sheet and place into oven and bake for 10 minutes, remove from oven, turn over tempeh and toss potato and bake for another 10 minutes until browned. 

  5. Divide the tempeh and potatoes among the prepared bowls. Add the peanut butter to the remaining marinade at the bottom of the dish and and add about 1/4 cup water to thin out; stir well and drizzle over bowls.

  6. Garnish with sliced green onion and sesame seeds
2 Comments
  • Piera Bizzarri
    October 14, 2021

    Perfect timing girl! I used a block of tofu instead. Thank you Suzie for the recipe

    • Suzie Durigon
      November 2, 2021

      Ohhh Piera! I’m so sorry I missed this!!! I hope you made good use of that block of tofu!! 😉

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