Tempeh and quinoa Buddha bowl

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Tempeh and quinoa Buddha bowl

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Adjust Servings:
1 cup uncooked Quinoa
2 cups spring Lettuce Alternatively, you can use roman lettuce, Boston lettuce, or even fresh spinach
2 tablespoons pickled Beetroot
2 squirts Balsamic vinegar glaze
1 block plain Tempeh
2 tablespoons Pumpkin seeds
1/2 tablespoon Sesame seeds
For the tempeh sauce:
1 teaspoon Vegetable powder
1/2 cup warm Water
2 tablespoons Toasted sesame oil
2 tablespoons Soy sauce
3 tablespoons Maple syrup
For the quinoa dressing:
1/4 cup Olive oil
1/2 tablespoon Dijon mustard
1/3 cup fresh Mint
2 teaspoons Maple syrup
1 tablespoon Lemon
To taste Salt and pepper

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

Buddha bowl? Yes, please! This delicious bowl features a layer of lemon-and-mint scented quinoa and mouthwatering tempeh cooked in sticky sauce.

  • 30 minutes
  • Serves 4
  • Easy


  • For the tempeh sauce:

  • For the quinoa dressing:



This delicious Buddha bowl is easy to prepare and has loads of flavour. It has a quinoa base drizzled with a lemon and mint dressing, tempeh cooked in a delicious sticky sauce, pickled beetroot, and spring lettuce.

To prepare it, start with cooking the quinoa. In the meanwhile, dice the tempeh, and transfer it to a skillet with all the other ingredients of the sticky sauce. Cook until the sauce thickens, around 10 minutes, then sprinkle with sesame seeds and take off the heat. When the quinoa is cooked, drain and set aside to cool down. Prepare the lemon and mint dressing and drizzle the quinoa with it. Finally, compose the bowl with the rest of the ingredients: make a bottom layer with the quinoa, then add the greens, the pickled beets, the tempeh, drizzle with balsamic vinegar glaze and sprinkle with the pumpkin seeds.

Serve and enjoy!


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15 minutes

Cook the quinoa

Put the uncooked quinoa in a strainer, then rinse it well under running water. Transfer to a pot, cover with abundant water and cook for about 15 minutes, until all the florets are open and tender. Take off the heat, drain, and transfer to a bowl. Open up the quinoa with a fork and set aside to cool down.

10 minutes

Cook the tempeh

Dice the tempeh into 1-in cubes. In a skillet (or a sauce pot), add all the ingredients for the tempeh sauce, then add the tempeh and cook for 10 minutes, stirring occasionally, to allow the tempeh for an even coating. When the sauce thickens, sprinkle with sesame seeds and take off the heat.

5 minutes

Make the quinoa dressing

Rinse the mint leaves and gently pat them dry. Put all the ingredients for the sauce in the mixer's bowl and process for a few seconds. Drizzle the dressing on the quinoa and mix well.

5 minutes

Compose the bowls

Fill the bottom of each bowl with the quinoa. Add the lettuce, the pickled beet, and the tempeh. Drizzle the lettuce and beet with a little balsamic vinegar glaze and sprinkle with pumpkin seeds. Serve and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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