Tempeh Buddha Bowl From Vietnam
By: Alita Mossri
A full and fun bowl and it's full of flavors. It has in it Ashwagandha, Cordyceps for energy, balance & good mood. And the taste is WOW!
Components: 4 Portion
For the Tempeh:
Package of organic tempeh
2 Tea spoons of fresh chili
1 Spoon sesame oil
2 Spoons of peanut butter or almonds or sunflower seeds
6 Spoons of soya
3 Spoons lime juice
2 Spoons maple syrup or honey
4 Garlic teath
1 Full spoon of ashwagandha powder
A bit sea salt
1 stalk of lemongrass
For the sauce:
3 Spoons of sweet chili
juice from 1 lime
1 Tea spoon of cordyceps powder (Tulsi spirit)
2 capsule of ashwagandha of pukka
For the Boddha bowl:
200g of ready rice noodles (or buckwheat noodles) according to packaging instructions (or buckwheat noodles)
2 carrots cut for stripes
2-3 cucumbers cut coarse
Fresh bundle of coriander
Preparatory instructions:
1. Prepare the marinade for the tempeh - add all the components to the blender & blend them good.
2. Add the tempeh cubes to a bowl relatively flat & spill above it the marinade.
cover and put in the refrigerator for 2 hours minimum ( I recomend 24 hours in the refrigerator for maximum taste).
3. When you're ready to cook, warm the oven to 180c. put the tempeh on skewers.
Keep the marinade residue to brush the tempeh before serving.
4. Bake 20-30 minutes until the tempeh is golden. turn it from the middle of the baking to the same baking on both sides.
5. while the tempeh is in the oven prepare the Buddha bowl. as well prepare the sauce by mixing all the components in a small bowl.
6. When the tempeh is ready, take it out of the oven & brush it in the marinade residue.
add all to the buddha bowl and server it with sauce on the side.
Enjoy!
Buddha Bowl Blue
Spirulina
Preparation time: 15 minutes
Cooking/baking time: 20 minutes
General preparation time: 35 minutes
Portion: 2 bowls
Components:
Glass of white quinoa ( or red rice/ whole rice/ amaranth or any that you like )
2 Purple cabbage slices
1 Small cucumber
1/2 fresh corn cob
1 sweet potato
1 Small purple sweet potato
2-3 Spoons of high quality olive oil
a bit red onion
5 Coloured cherry tomatoes
Hand full sunflower seeds
Hand full Tarragon leafs
For the sauce:
4 Spoons of tahini
Juice from 1/4 of lemon
1/4 Tea spoon of blue spirulina (tulsi spirit)
1/4 Glass of cold water
Pinch of salt
Grounded black pepper
Preparatory instructions:
1. Heat the oven in advance to 180c, cut the sweet potatos to small cubes, pass the small cubes to a bowl, spice it with sea salt, grounded pepper & high quality olive oil. blend all. Move to a pattern with a baking paper. bake it 20 minutes until it gild (untill it gets golden).
2. put the quinoa in a cooking pot. add it the hot water with the sea salt & pepper. cook it on low fire for 15-20 minutes. Remove the pot from the fire and let the quinoa get cold.
3. slice the cucumber
4. lowering the corn grains from the cob
5. slice the tomatoes to half
6. chop the purple cabbage
7. chop the onion
8. preparing the blue tahini. In a bowl mix 4 spoons tahini along with lemon, cold water, Salt & spirulina.
9. take a small bowl & put in it a glass of cooked quinoa. on top of the quinoa add all the vegetables you prepared. sprinkle above or on the side the blue tahini
And Enjoy!
( I like to use the vegetables of the season, but you can use any vegetables you like)