Quinoa Buddha Bowl

Quinoa Buddha Bowl 

Serves 2, Print Recipe Here

Tempeh

170 g (6 0z) Tempeh 

2 Cloves Garlic, Grated

2 Tbsp. Tamari

1 Tbsp. Lime Juice

1 tsp. Liquid Sweetener (I used coconut syrup)

1 tsp. Grated Ginger

Slice the tempeh into strips or triangles and add them to a shallow dish. In a small bowl whisk together the garlic, tamari, lime juice, ginger and sweetener. Pour this marinade over the tempeh and let sit, refrigerated, for at least 30 minutes.

Miso Gravy

Serving

1 Cup Quinoa

1 Head Broccoli, cut into florets  

2 Cups Mushrooms, Sliced

1 Bunch Chard, Chopped

Garnish with Sesame Seeds, Chilli, Lime, Green Onion

1. To serve begin by bringing two cups water to a boil and add the cup of quinoa. Cover the pot and turn down the heat as low as it can go. Cook for about 20 minutes or until quinoa is soft and fluffy. Meanwhile, bring a pot with a steamer basket to a boil. Once the water is boiling add the broccoli and set the timer for 4 minutes. Once the time goes add the chopped chard and set the time for 3 more minutes. After three minutes the veggies should be perfectly cooked*. Remove them basket from the heat to prevent further cooking. 

2. Heat a frying pan to medium heat and add 1 tsp. of oil. Toss in the mushrooms and a pinch of pepper and sauté until sort (you may need to add a splash of water to prevent the mushrooms from sticking). Once the mushrooms begin to soften add the tempeh (but not the marinated)  and cook on both sides until it begins to brown and turn crispy.

3. To serve, mound a big spoon of quinoa in a bowl and top with broccoli, chard, and the tempeh/mushroom mixture. Garnish with miso gravy, seeds, green onions, chilli, or limes.

*Note for steaming veggies: Harder veg such as Yam and Squash take a total of 10 minutes, while broccoli, carrots, and cauliflower take a total of 7. Leafy greens like kale and chard take 2-4 minutes depending on their thickness. You can time your additions of veg accordingly to make sure everything is steamed to perfection.