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Main Dish / Vegetarian / Plant-based / Vegan
This Buddha bowl from Sharon Palmer, RDN, the Plant-Powered Dietitian, 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.
Yield: 4 servings
Sesame Roasted Tempeh:
1 8-ounce package plain tempeh, cubed*
2 tablespoons soy sauce, reduced sodium
1 tablespoon sesame oil
½ teaspoon sriracha sauce
½ teaspoon agave syrup
1 clove garlic, minced
1 teaspoon fresh grated ginger
Tahini Ginger Dressing:
2 tablespoons tahini
¼ cup freshly squeezed lemon juice
1 tablespoon soy sauce, reduced sodium
½ teaspoon agave syrup
1 teaspoon fresh ginger, grated
Buddha Bowl:
2 cups baby kale
8 radishes, thinly sliced
2 cups cooked brown rice, short grain
2 cups fresh asparagus, blanched* (may use frozen, thawed)
2 cups sliced red bell peppers
1 cup fresh, sliced mushrooms (i.e., enoki, brown, or white)
4 teaspoons sesame seeds
Notes: *You can substitute cooked tofu (try this Miso-Glazed Tofu) in place of tempeh
To blanch asparagus, place fresh asparagus in boiling water for 3 minutes, remove from water and drain immediately.
Nutrition information per serving: 376 calories, 17 g total fat, 3.5 g saturated fat, 0 mg cholesterol, 456 mg sodium, 44 g carbohydrate, 6 g fiber, 4 g sugar, 19 g protein