Sesame Ginger Tempeh Buddha Bowl

Experience the delightful blend of flavors in this Sesame Ginger Tempeh Buddha Bowl. Featuring crisp vegetables like carrots, cucumber, and red cabbage, it is complemented by protein-rich tempeh and a zesty ginger sesame dressing. This dish offers a satisfying balance of textures and is perfect for a quick lunch or light dinner. Easily customizable, it caters to a variety of dietary preferences, providing a nourishing and wholesome meal option.

Ingredients

• 1 pack tempeh, sliced
• 1 cup quinoa, cooked
• 1 cup carrots, shredded
• 1 cup cucumber, sliced
• 1 cup red cabbage, shredded
• 1 cup edamame, shelled
• 1/4 cup sesame seeds, toasted
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp fresh ginger, grated
• 1 tsp garlic, minced

Instructions

1. Whisk together soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic in a bowl to make the dressing.
2. Place sliced tempeh in a shallow dish and pour 1/4 cup of the dressing over it. Let it marinate for 15 minutes.
3. Heat a skillet over medium heat. Add marinated tempeh and cook until each side is lightly browned, approximately 3-4 minutes per side.
4. Prepare serving bowls by arranging cooked quinoa, shredded carrots, sliced cucumber, shredded red cabbage, and shelled edamame evenly.
5. Add the cooked tempeh slices on top of the arranged vegetables.
6. Drizzle remaining dressing over the bowls evenly.
7. Sprinkle toasted sesame seeds over the top before serving.

Keywords: Nourishing, Protein, Vegetables, Main Course, Asian

Spice Rack: Soy Sauce, Sesame Oil, Ginger, Garlic

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---