Healthy & Special Diets > Fermented Foods Recipes (Healthy) > Tempeh Recipes (Fermented) > Other Legume Tempeh Recipes

Chickpea Tempeh Buddha Bowl with Tahini Dressing

A vibrant and nourishing Buddha bowl featuring flavorful chickpea tempeh, roasted vegetables, quinoa, and a creamy tahini dressing. This recipe is packed with plant-based protein, fiber, and healthy fats, making it a complete and satisfying meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
2
Ingredients
  • 200 g Chickpea Tempeh (homemade or store-bought)
  • 1/2 cup Quinoa
  • 1 Sweet Potato
  • 1 cup Broccoli florets
  • 1/2 Red Onion
  • 2 tablespoons Tahini
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Maple Syrup
  • 1 clove Garlic
  • 2-3 tablespoons Water
  • 2 tablespoons Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Quinoa

Rinse the quinoa under cold water. Combine the quinoa with 1 cup of water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside.

Roast the Vegetables

Preheat oven to 400°F (200°C). Toss the cubed sweet potato, broccoli florets, and sliced red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.

Prepare the Chickpea Tempeh

If using store-bought tempeh, slice it into 1/4-inch thick strips or cubes. If using homemade tempeh, ensure it is properly fermented and firm before slicing. Toss the chickpea tempeh with 1 tablespoon of olive oil, salt, and pepper. Pan-fry the tempeh in a skillet over medium heat for 5-7 minutes, or until golden brown and crispy on all sides. Alternatively, you can bake the tempeh alongside the vegetables for the last 15 minutes of roasting.

Make the Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and 2-3 tablespoons of water (or as needed) until smooth and creamy. Add more water to thin the dressing to your desired consistency.

Assemble the Buddha Bowls

Divide the cooked quinoa between two bowls. Top with the roasted vegetables and chickpea tempeh. Drizzle generously with the tahini dressing. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 190-230 kcal, Protein: 9-12g, Fat: 9-13g, Carbohydrates: 15-20g, Fiber: 5-7g. Note: These values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

This recipe is a good source of plant-based protein, fiber, healthy fats, and complex carbohydrates. Chickpeas are rich in vitamins and minerals, including folate and iron. Tahini provides healthy fats and calcium. Adjust the amount of maple syrup to control sugar levels. For those with sesame allergies, consider using an alternative nut or seed butter for the dressing.

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FAQ

  • Can I use other grains instead of quinoa?

    Yes, feel free to substitute quinoa with other grains such as brown rice, farro, or couscous.
  • Where can I find chickpea tempeh?

    Chickpea tempeh may be available at health food stores or online. Alternatively, you can make your own tempeh using chickpeas.
  • Can I add other toppings to the Buddha bowl?

    Yes, feel free to add other toppings such as avocado, sprouts, seeds, or chopped herbs.