Plant-Based Buddha Bowl

Buddha bowls are a great way to pack in diversity, different flavours, crunch and a nutritious delicious dressing. 

Personalize your bowl: 

• Base:  ½ cup cooked brown or mixed rice, quinoa or bean pasta 
• Handful of leafy greens: mix salad, arugula, spinach, baby kale, dandelion, etc. 
• 1 cup assorted cooked veggies: cabbage, zucchini, beans, broccoli, Brussel sprouts, peppers, etc. 
• Protein:  marinated, cooked tempeh, tofu, beans, chicken or fish 
• Raw veggies and garnish:  cucumber, tomatoes, radish, avocado, herbs, sprouts, seeds 
• Dressings:  Hummus, Guacamole, Salsa, Dressing of choice 

Sample Recipe for 2 bowls: 

1 cup quinoa 

1 cup broccoli, chopped 

½ cup zucchini 

½ cup bell peppers  

2 cups arugula  

½ cup cucumber, cut into bite sized pieces 

1/2 cup radishes sliced 

1 avocado cubed or sliced 

Handful sprouts 

Cilantro to garnish 

1 pkg Tempeh 

Marinade: 

1 tbsp Braggs coconut liquid seasoning 

1 tbsp avocado oil 

1 tbsp lemon juice 

1 tsp garlic powder 

½ tsp ginger powder 

Tahini Cucumber Dressing:  

1/4 cup freshly squeezed lemon juice 

5 tablespoons raw tahini (no added oil) 

1/4 teaspoon salt 

1 cup chopped cucumbers (about 4 ounces) 

1 clove garlic 

1 teaspoon ground cumin 

2 tablespoons water 

Make marinade by mixing all ingredients in small bowl.  Cut tempeh into bite sized pieces and toss in marinade.  Let it sit for at least 30 mins. Cook rinsed quinoa in 1 ½ times water, until water is absorbed.  Steam, sauté or roast veggies until tender.  Wash and cut greens, cucumber, tomatoes and herbs.  Add all the dressing ingredients to a bowl, whisk or blend. Pan-fry the tempeh in marinade for 5-10 minutes till crispy.  Assemble your bowl by layering: quinoa, cooked veggies, tempeh, raw veggies, garnish and sauce/dressing.  Enjoy!