May I present to you….The World’s Best Buddah Bowl

I have an issue.

I want ALL the food when I have a meal.

I don’t just have broccoli, I have broccoli and eggplant and peppers and spinach and kale.

I don’t just have oatmeal with banana, I have oatmeal with banana and blueberries and strawberries and dates and every kind of crunchy topping imaginable.

With this kind of wild imagination and simultaneous desires, it’s no wonder why I’m a huge fan of buddah bowls. It’s basically an excuse to throw everything I love in one bowl and douse it all in a dressing of some kind. And don’t even get me started about the toppings…oh the toppings.

I’ve made asian style, mediterannean style, and mexican style, but this latest asian version is honestly the best concoction I have ever spontaneously thrown together.

I know the recipe may seem involved and there are many steps to creating the bowl, but it’s worth it, and most things can be substituted with whatever you may have on hand!

buddahbowl

INGREDIENTS:

For the Tempeh:

  • 1 package organic tempeh, sliced into strips
  • 1 tbps. hoison sauce
  • 2 cloves garlic, minced
  • 2 tbsp. tamari or soy sauce
  • 2 tbsp. apple cider or rice vinegar
  • 1 tbsp. sriracha

Combine all ingredients in large bowl, and add tempeh, making sure the strips are coated completely. Let the flavors make love for at last 15 minutes while you prep the other parts of the bowl.

For the Dressing:

  • 1/4 cup tamari
  • 2 tbsp. apple cider or rice vinegar
  • 2 tbsp. sweet chili sauce, if you have it on hand
  • 1 thumb grated ginger
  • 1 clove garlic, minced

Whisk ingredients together and set aside to pour over top of entire bowl.

Remaining ingredients:

  • 1/2 package rice noodles, cooked according to instructions
  • 1 small eggplant, sliced into medallions
  • 1 small zucchini, sliced into medallions
  • 2 cups broccoli florets
  • 2 medium sweet potatoes, cooked in microwave or oven beforehand.

Preheat over to 425 degrees. Bake eggplant, zucchini, and broccoli on a greased or lined cookie sheet for about 20 minutes, flipping every 7 minutes or so. While veggies bake, cook rice noodles and sweet potatoes.

Once the veggies have been baking for about 10 minutes, put tempeh in a baking dish and bake until hot and crispy, about 10 minutes.

Once everything is ready, assemble bowl! Put noodles on bottom, followed by tempeh, sweet potato, veggies, and dressing!

Top with whatever you like, but here is the (DELICIOUS) combo I used.

-Kimchi

-A sheet or two of nori seaweed

-Scallions

-Sesame Seeds

-Sriracha

-Fresh Parsley and Cilantro

This shit is gold, you guys. I promise if you give it a try, you will crave this exact bowl fo eva eva.

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