Buddha Bowls… probably one of my favourite things to eat. They are healthy (well, depending on the ingredients you make them with 😀 but generally yes), there is an unlimited amount of combinations and the various components can be prepared in advance and then thrown together for an extra quick express lunch. This is a Maple Tempeh Buddha Bowl with Guacamole because… maple tempeh (so good), baked pumpkin (mmmhhh) and guacamole (need I say more??)
I actually wondered why they were called Buddha Bowls and since I am posting one today, I thought it was only fitting to research it and apparently they were named after the Buddha’s round belly, which is the same as these round fat bowls brimming with health and goodness.
As I already mentioned, these bowls are incredibly versatile and you can put in virtually anything you have at home, but they normally follow this rule:
First, start with the greens, this can be anything from spinach, kale, endives, lettuce or anything else your heart calls for. I used spinach today.
Next, grains. This could be rice, bulgur or quinoa, which is what I used here (which is not technically a grain, but seed – just in case your life was not complete not knowing this 😀 ).
Following with a good portion of protein, I used tempeh. I generally prefer it to tofu, it has a nicer texture and is not as processed as tofu. And when you prepare it by caramelizing it with some maple syrup… heaven! You can of course use tofu, if that’s what you have or like, or also any kind of legume – lentils, chickpeas, beans…
Moving onto – healthy carbs, in this case baked pumpkin – as for me, baked pumpkin = deliciousness needing to be part of every meal 🙂 You could also go for carrots or sweet potato.
Next, fresh vegetables and fruit – I used cherry tomatoes and cucumbers.
And finally, healthy fats, in this case a hefty portion of guacamole and hemp seeds. You can, of course, use the avocado sliced and substitute the guacamole for any other dip / sauce you like. Also, instead of hemp seeds, feel free to use pumpkin or sunflower seeds or any nuts.
(Or you could be a rebel and not follow any rules and throw in whatever the hell you want 😀 )
This is a complete meal which will leave you full and satisfied, but not heavy.
The tempeh, quinoa and baked pumpkin can be prepared in advance and re-heated just before eating. The guacamole will also keep for 2 – 3 days if stored in the fridge in an airtight container (if any air gets to it, it goes brown). It will then take you all of 5 minutes to chop up some fresh veggies and throw it all together. Which leaves you more time for more important things such as going to the beach, reading a book by the pool, hiking in the mountains, playing with your dogs or kids and such 🙂
Have a good week everyone!
- 2 cups pumpkin, peeled and cubed
- 1 tablespoon olive oil
- pinch of sea salt, pepper & ground aniseed
- 1/2 cup dry quinoa
- 200 g tempeh
- 2 tablespoon maple syrup
- 1 tablespoon olive oil
- 2 cups spinach, shredded
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- 1 tablespoon hemp seeds
- 2 avocados
- 1 small spring onion, finely chopped
- 2 packed tablespoons coriander, finely chopped
- juice of a 1/2 small lemon
- 1 garlic clove, minced
- pinch of salt & sugar
- Start by tossing the cubed pumpkin with olive oil, salt, pepper & ground aniseed and spread in a single layer into an ovenproof dish. Bake in a 200ºC oven for 45 minutes until tender.
- Whilst the pumpkin is in the oven, cook the quinoa in plenty of boiling water for approx. 12 minutes. Drain and set aside.
- Next, prepare your maple tempeh by caramelizing it in a frying pan with maple syrup and olive oil. This will take about 3 - 4 minutes each side.
- Prepare the guacamole: Mash the peeled avocados and add all the rest of the guacamole ingredients. Mix well.
- When the pumpkin is ready, start assembling the bowls: first spinach, then add the quinoa, next maple tempeh, baked pumpkin, cherry tomatoes and cucumber slices. Finally top with the guacamole and sprinkle with hemp seeds.
- The tempeh, quinoa and baked pumpkin can be prepared in advance and re-heated just before eating.
- The guacamole will also keep for 2 – 3 days if stored in the fridge in an airtight container.