SESAME BUDDHA BOWL

From Blue Zones: This Buddha bowl from Sharon Palmer, RDN, the Plant-Powered Dietitian, is inspired by tempeh—the traditional fermented Indonesian soy and grain cake. It’s filled to the brim with brown rice, crunchy radishes, baby kale, asparagus, mushrooms, and peppers. And topped with a tahini ginger dressing for bold flavor.

DIRECTIONS

  1. To make Sesame Roasted Tempeh: Place cubed tempeh in a medium dish. Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger. Stir well, cover, and marinate in refrigerator for at least 1 hour. Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in top rack of oven and roast for 15-20 minutes, until golden and crisp on outside. Remove from oven and cool.
  2. To make Tahini Ginger Dressing: Mix together all ingredients until smooth and creamy.
  3. To make Buddha Bowls: In four large individual-sized serving bowls, arrange each with ½ cup baby kale, 2 sliced radishes, ½ cup brown rice, ½ cup asparagus, ½ cup sliced red bell peppers, ¼ cup mushrooms, and 2 ounces sesame roasted tempeh. Drizzle each bowl with 2 tablespoons of the tahini ginger dressing. Garnish each with 1 teaspoon of sesame seeds.
  4. Serve immediately.

Notes: *You can substitute cooked tofu (try this Miso-Glazed Tofu) in place of tempeh

To blanch asparagus, place fresh asparagus in boiling water for 3 minutes, remove from water and drain immediately.

Nutrition information per serving: 376 calories, 17 g total fat, 3.5 g saturated fat, 0 mg cholesterol, 456 mg sodium, 44 g carbohydrate, 6 g fiber, 4 g sugar, 19 g protein

INGREDIENTS

Sesame Roasted Tempeh:

1 8-ounce package plain tempeh, cubed*

2 tablespoons soy sauce, reduced sodium

1 tablespoon sesame oil

½ teaspoon sriracha sauce

½ teaspoon agave syrup

1 clove garlic, minced

1 teaspoon fresh grated ginger

Tahini Ginger Dressing:

2 tablespoons tahini

¼ cup freshly squeezed lemon juice

1 tablespoon soy sauce, reduced sodium

½ teaspoon agave syrup

1 teaspoon fresh ginger, grated

Buddha Bowl:

2 cups baby kale

8 radishes, thinly sliced

2 cups cooked brown rice, short grain

2 cups fresh asparagus, blanched* (may use frozen, thawed)

2 cups sliced red bell peppers

1 cup fresh, sliced mushrooms (i.e., enoki, brown, or white)

4 teaspoons sesame seeds