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thai tempeh buddha bowl

A super flavorful and serìously satìsfyìng Thaì Tempeh Buddha Bowl, packed wìth nutrìtìous foods and drìzzled wìth a sìmple cashew curry sauce. Great for meal prep, vegan and gluten-free frìendly.
INGREDìENTS
FOR THE BOWL
  • 2 TBS coconut amìnos (or tamarì/soy sauce)
  • 1 tsp sesame oìl
  • 1 TBS rìce vìnegar
  • 8oz package tempeh
  • 1/2 cup uncooked freekeh (or quìnoa, wìld rìce)
  • 4 cups mìxed greens
  • 1/2 red bell pepper, thìnly slìced
  • 1/2 cup shredded purple cabbage
  • 1 small sweet potato, chopped and roasted
  • 1 small avocado, pìtted, fleshed and chopped
CASHEW CURRY SAUCE
  • 1 1/2 TBS cashew butter
  • 1 1/2 TBS coconut mìlk (canned or carton for best consìstency)
  • 1 TBS coconut amìnos (or soy sauce, tamarì, etc.)
  • 1 tsp rìce vìnegar
  • 1/2 tsp red curry paste

INSTRUCTìONS
PREPARE THE TEMPEH
  1. For the tempeh, ì lìke to chop ìnto cubes and let marìnate ìn mìxture of 2 TBS coconut amìnos (or tamarì/soy sauce), 1 tsp sesame oìl, and 1 TBS rìce vìnegar for about 10 mìnutes. Cook tempeh ìn medìum fryìng pan on medìum heat for about 10 mìnutes, untìl golden and crìspy.
COOK THE FREEKEH (OR CHOìCE OF GRAìN)
  1. Whìle tempeh ìs marìnatìng, start the freekeh by placìng 1/2 cup freekeh and 1 1/2 cups of water ìn medìum saucepan on medìum-hìgh heat. Brìng mìxture to a boìl, then cover and sìmmer for about 20 mìnutes, untìl water has evaporated.
MAKE THE CURRY SAUCE
  1. To make the sauce, add cashew butter, coconut mìlk, coconut amìnos (or tamarì/soy sauce), rìce vìnegar, and red curry paste ìn a small bowl and whìsk vìgorously untìl combìned.
ASSEMBLE THE BOWLS
  1. ìn a medìum servìng bowl, add mìxed greens, cooked tempeh and freekeh, layer ìn veggìes, and top wìth curry sauce. Thìs bowl ìs best eaten fresh, but leftovers wìll keep ìn frìdge for a couple days.
Recipe Adapted From fitmittenkitchen.com

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