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overhead shot of a fully loaded buddha bowl on a wooden table

Thai Red Curry Tempeh Buddha Bowls


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Thai red curry tempeh buddha bowls are full of colour, protein, and flavour. They’re easy to whip up, making them the perfect weeknight meal.


Ingredients

Scale

Thai Red Curry Tempeh

  • 1 block (250 g) organic tempeh
  • 3 tbsp Thai red curry paste
  • 3 tbsp freshly squeezed lime juice
  • 1/2 tbsp tamari or coconut aminos
  • 1 tbsp extra virgin olive oil
  • 2 medium cloves of garlic, minced

Quinoa

  • 1 cup quinoa, rinsed and drained
  • 1 3/4 cups water
  • 1/4 tsp fine sea salt

Cashew Butter Sauce

  • 1/3 cup cashew butter (any nut or seed butter works)
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp minced fresh ginger
  • 1 1/2 tbsp toasted sesame oil
  • 1 1/2 tbsp tamari
  • 1 tbsp pure maple syrup
  • 2 medium garlic cloves, minced
  • 3 tbsp water, plus more as needed to thin

Kale and Mango Slaw

  • 1 large or 2 small bunches kale, tough stems removed and chopped into bite-size pieces
  • 1 medium red bell pepper, sliced
  • 1 ripe mango, peeled and diced
  • 1/2 a medium red onion, thinly sliced
  • 1/4 cup raw or toasted cashews (your choice)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp freshly squeezed lime juice
  • 2 medium garlic cloves, minced
  • 1 tsp Dijon mustard
  • 1/4 tsp each fine sea salt and freshly ground black pepper

 

  • Fresh cilantro, for garnish

Instructions

  1. Make the Thai red curry tempeh: Chop the tempeh into cubes. You can chop them into smaller cubes or larger cubes; it’s entirely up to you. Place in a square glass baking dish.
  2. In a bowl, whisk together the Thai red curry paste, lime juice, tamari, olive oil, and garlic. Pour over the tempeh cubes and marinate for 30 minutes. Once 30 minutes are up, bake the tempeh at 350 degrees F for 20-25 minutes, depending on how big your tempeh cubes are.
  3. While the tempeh is in the oven, prepare everything else. To cook the quinoa, place the quinoa, water, and salt in a medium saucepan. Bring to a boil, then turn down heat to low, cover, and cook for 15 minutes.
  4. Make the cashew butter sauce: Place the cashew butter, lime juice, sesame oil, tamari, maple syrup, ginger, garlic, and water in an upright blender and blend until smooth. Add more water as needed to achieve a pourable sauce. Just don’t make it too thin! Taste, and add a pinch of salt, if desired.
  5. Make the kale mango slaw: Place the kale in a large bowl. Mix up the dressing by placing the oil, apple cider vinegar, lime juice, Dijon, garlic, salt, and pepper in a jar, secure the lid, and shake vigorously to combine. Pour the dressing over the kale and massage it in with your hands. This tenderizes the kale, and is also quite therapeutic. πŸ™‚ Add the remaining ingredients- red pepper, mango, red onion, and cashews- to the salad and toss.
  6. To serve, place a quarter of the tempeh, a quarter of the quinoa, and some salad in four bowls. Pour desired amount of sauce, garnish with cilantro, and dig in!
  • Category: Supper, Bowls
  • Method: Bake
  • Cuisine: Thai

Keywords: buddha bowl, tempeh buddha bowl