This Buddha bowl is inspired by tempeh—the traditional fermented Indonesian soy and grain cake. It’s filled to the brim with brown rice, crunchy radishes, baby kale, asparagus, mushrooms, and peppers. And topped with a tahini ginger dressing for bold flavor.
Recipe adapted from Sharon Palmer, Plant-Powered Dietitian
To make Sesame Roasted Tempeh: Place cubed tempeh in a medium dish. Add 2 Tbsp. soy sauce, sesame oil, sriracha sauce, 1/2 tsp. agave syrup, garlic, and 1 tsp. ginger. Stir well, cover, and marinate in refrigerator for at least 1 hour. Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in top rack of oven and roast for 15-20 minutes, until golden and crisp on outside. Remove from oven and cool.
To make Tahini Ginger Dressing: Mix together tahini, lemon juice, 1 Tbsp. soy sauce, 1/2 tsp. agave, 1 tsp. ginger until smooth and creamy.
To make Buddha Bowls: In four large individual-sized serving bowls, arrange each with ½ cup baby kale, 2 sliced radishes, ½ cup brown rice, ½ cup asparagus, ½ cup sliced red bell peppers, ¼ cup mushrooms, and 2 ounces sesame roasted tempeh. Drizzle each bowl with 2 tablespoons of the tahini ginger dressing. Garnish each with 1 teaspoon of sesame seeds.
To blanch asparagus, place fresh asparagus in boiling water for 3 minutes, remove from water and drain immediately.