Vegan Buddha Bowl Recipe
A delicious Lebanese dip and bread presented in a simple traditional Balinese-style buddha bowl with an amazing tempeh manis creates an unforgettable fusion of flavours.
Makes: 4
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Vegan Buddha Bowl Recipe
A delicious Lebanese dip and bread presented in a simple traditional Balinese-style buddha bowl with an amazing tempeh manis creates an unforgettable fusion of flavours.
Servings
Prep time
Cook time
Recipe
Ingredients
- 8 cups mesclun salad leaves
4 serves baba ganoush (recipe below)
4 serves tempeh manis (recipe below)
4 serves Lebanese bread chips (recipe below)
1 carrot, cut into long thin strips using a peeler
1 cucumber, sliced into thin ribbons & rolled
2 avocados, cut into 4 roses or thinly sliced
1 cup microgreens - Tempeh Manis
- 600g tempeh, cut into bite-sized cubes
- 4 cloves garlic, minced
- 2 red shallots, finely diced
- 4 red chillies, finely chopped
- 2 tomatoes, diced
- 2 tbsp soy sauce
- 2 tsp vegan fish sauce
- 4 tbsp coconut sugar
- Salt & pepper to taste
- Baba Ganoush
- 2 large eggplants
4 tbsp tahini
2 cloves garlic, finely minced
1 tbsp lemon juice - 1 tsp salt
- 1 tsp smoked paprika
- 2 tbsp cashew sour cream
- Lebanese Bread Chips
- 1 wholemeal Lebanese bread, cut into 8 triangles
Method
- Heat oven to 200°C. Place the eggplants for the baba ganoush on a baking tray and bake until soft, about 30 mins.
- Meanwhile, place the tempeh cubes for the tempeh manis on another tray lined with baking paper and bake in the oven until golden brown and crisp, about 30 mins.
- Remove eggplants from the oven and let cool. When cool, peel them and place the flesh in a mixing bowl.
- Place the Lebanese bread triangles on a baking tray, place in the oven and cook until golden brown and crisp.
- To make the baba ganoush, add the tahini, garlic, lemon, salt, paprika and cashew sour cream to the prepared eggplant. Stir with a fork until relatively smooth. Adjust seasoning with salt and lemon if needed and set aside.
- Now for the tempeh manis. Heat a wok on high heat, add garlic, shallots and chillies and sauté until aromatic.
- Add tomatoes and cook until soft.
- Add the baked tempeh, soy sauce, vegan fish sauce and coconut sugar. Stir to coat the tempeh with the sauces.
- Constantly stir until the sauce has thickened and is sticky. Add salt and pepper to taste.
- In 4 coconut bowls, place 2 cups of mesclun in each. Arrange all the other ingredients around the bowl and serve.
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