If I could eat one meal everyday | BALANCED VEGAN BUDDHA BOWL

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and seitan is more affordable.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein while white rice is less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess while cucumber is a cost-effective substitute.

In a bowl combine soy sauce, balsamic vinegar, gochujang, and maple syrup. Use a fork or small whisk to stir and break up any chunks of gochujang.

Add the cubed tempeh to the bowl with the sauce––or another container with a lid––and stir to coat thoroughly. Cover and set in the refrigerator to marinate for at least 4 hours, or overnight.

Preheat the oven to 375° F. Transfer the tempeh pieces to an oven-safe skillet or baking dish and roast for 20 minutes. They can be in the oven at the same time as the sweet potatoes.

Toss the cubed sweet potatoes with oil, garlic powder, smoked paprika, and salt. Transfer to a baking dish and roast for 40-45 minutes, or until tender and fragrant.

Combine the tahini, garlic, lemon juice, and water in a bowl or jar with a lid. Stir well (or shake if you are using a jar). Add more water to thin, 2 tbsp at a time.

Massage the kale with a few tablespoons of the tahini sauce and a pinch of sea salt. If you are making one bowl at a time, do this in the bowl you intend on eating out of. If you are making the entire serving (4 bowls), massage the kale in a larger mixing bowl then transfer it into serving bowls.

Add a scoop of brown rice, tempeh, and sweet potatoes to the bowl. Top with kimchi and a drizzle of tahini sauce. Garnish with sesame seeds and fresh herbs (chives or scallion).

Cooking Techniques

Spice Level:

Dietary

Allergens