Peanut Chili Tempeh Buddha Bowl Recipe
- Baking sheet
- 2 tbsp Smooth peanut butter
- 2 tbsp Lime juice
- 2 tbsp Gluten-free soy sauce
- 1 tbsp Maple syrup
- 1 tbsp Hot chili sauce
- ½ tsp Garlic powder
- ¼ cup Water
- 200g Tempeh, cut into bite-sized pieces
- 200g Cooked quinoa
- 2 large handfuls Kale, finely chopped
- 1 tbsp Olive oil
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ cup Cherry tomatoes, halved
- ½ cup Cucumber, diced
- ¼ cup Red onion, diced
- 1 tsp Black & white sesame seeds (optional)
- 1 tsp Hot chili sauce (optional)
1Add peanut butter, 1 tbsp lime juice, gluten-free soy sauce, maple syrup, chili sauce and garlic powder to a bowl. Whisk until you have a consistency of thick paste. Add water and whisk again.·You should have a consistency of sticky sauce.
2Add tempeh to the bowl. Toss until all tempeh pieces are well covered in sticky sauce.
3Preheat oven to 395℉. Arrange tempeh bites on a lined baking tray. Bake for 18-20 minutes or until becoming golden brown and crispy on the outside.·Serve with cooked quinoa, raw veggie salad and, optionally, sesame seeds and lime juice. You can add an extra drizzle of chili sauce if you like it super hot.
Flavorful and spicy tempeh bites coated in a sticky peanut chili marinade. Served on top of cooked quinoa, with a side of crunchy salad. Filling, satisfying and extra rich in protein.