Korean-Inspired Vegan Buddha Bowl Recipe
Enjoy a vibrant and flavorful Korean-Inspired Vegan Buddha Bowl, featuring marinated tempeh, fresh vegetables, and a creamy coconut sauce. Perfect for a nutritious and delicious meal!
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 65 minutes
Ingredients
Units
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Ingredients:
- Bowl Base:
- 1 cup cooked brown rice
- Vegetables:
- Heaping 1/4 cup kimchi* (ensure it’s vegan)
- 1 Persian cucumber, peeled into ribbons
- 1/2 cup thinly sliced red cabbage
- Pickled beetroot (ensure no added sugar or oil)
- Cooked edamame
- 1/2 avocado, sliced
- Marinated Tempeh (WFPB option available):
- 1 (8-ounce) package tempeh
- 1/4 cup tamari (low-sodium for WFPB)
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil (omit for WFPB)
- 1 teaspoon sriracha
- Freshly ground black pepper
- Coconut Sauce:
- 1/2 cup thick coconut milk (ensure it’s WFPB compliant)
- Juice of 1 lime
- Bunch of fresh coriander
- 1 teaspoon fresh ginger
- 1 chili
- Salt, to taste
- Garnish:
- 1/2 teaspoon sesame seeds
- 2 Thai chiles, thinly sliced (optional)
- Lime slices, for serving
- Microgreens, for garnish (optional)
Instructions
Prepare the Marinated Tempeh:
- Steam the Tempeh:
- Cut the tempeh into bite-sized pieces or strips.
- Fill a pot with a few inches of water and place a steamer basket inside. Bring the water to a boil.
- Add the tempeh to the steamer basket, cover, and steam for 10 minutes. This helps to soften the tempeh and reduce its bitterness.
- Marinate the Tempeh:
- In a bowl, whisk together the tamari, rice vinegar, maple syrup, olive oil, sriracha, and a pinch of freshly ground black pepper.
- Add the steamed tempeh to the marinade, ensuring all pieces are well-coated. Let it marinate for at least 30 minutes, or up to overnight for more flavor.
- Grill the Tempeh:
- Preheat a grill to medium-high heat.
- Grill the marinated tempeh pieces for about 5-7 minutes on each side, until grill marks appear and the tempeh is heated through.
Prepare the Coconut Sauce:
- Blend the Sauce:
- In a blender, combine the thick coconut milk, lime juice, fresh coriander, fresh ginger, chili, and salt.
- Blend until smooth. Adjust seasoning to taste. Set aside.
Assemble the Buddha Bowl:
- Arrange the Ingredients:
- In a large bowl, add a base of cooked brown rice.
- Arrange the kimchi, cucumber ribbons, sliced red cabbage, pickled beetroot, cooked edamame, and avocado slices on top of the rice.
- Add the grilled marinated tempeh pieces.
- Garnish and Serve:
- Drizzle the bowl with the prepared coconut sauce.
- Sprinkle with sesame seeds and thinly sliced Thai chiles, if using.
- Garnish with lime slices and microgreens, if desired.
- Serve immediately and enjoy your vibrant and flavorful Buddha bowl!
Nutrition
- Serving Size: 1
- Calories: 495
- Fat: 28.6g
- Fiber: 12.85g
- Protein: 19.75g