Buddha Bowl

Bowls are seriously just amazing! So healthy, so easy to make and you can literally eat a rainbow if you assemble them right. This one is not a full rainbow but definitely fully delicious!

Ingredients (for 2 big bowls)

  • 1 avocado
  • 1 block of Thai Tempeh, store bought (ours is from Aux Vivres) or selfmade (see this option further down)
  • 1-2 carrots
  • 1 big eggplant
  • 1 big sweet potato
  • 1/4 cup nutritional yeast
  • 2 spring onions
  • 1 cup of Basmati rice
  • salt to taste
  • olive oil for the vegetables
  • hemp seeds for topping

For the sauce 

  • 1-2 chilis (optional)
  • 1 clove of garlic
  • 1 tbsp peanut butter
  • 1 can of coconut milk

Tempeh (if you want to make it yourself)

  • 1 block of natural tempeh
  • 1/4 cup of coconut milk
  • 1 tsp curry
  • 1/2 tsp of ginger powder
  • 1/2 tsp of garlic powder

–> marinate for at least 2 hours before frying





Pre-heat the oven to 425° F. First boil the rice as this will take the longest. Cut the eggplant and the sweet potato in bite sized cubes, put in a bowl and coat with olive oil, add the nutritional yeast and salt to taste. Then put in the oven for 15 minutes. Grate the carrots and cut the avocado first in half and then in slices. Cut the spring onions and set aside. Cut the chilis, peel and press the garlic in a pot with a bit of oil and cook until slightly brown. Then add the coconut milk and the peanut butter and bring to a boil. If it is too liquid add more peanut butter. Fry the tempeh until it’s golden brown.

By now the rice should be done, so put it evenly in two bowls and top with grated carrots, avocado, the mix of sweet potato and eggplant and the tempeh. Then top this whole thing with green onions, hemp seeds and finally the sauce. Enjoy!


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