Monday, May 14, 2018

Vegan Buddha Bowl

Colorful and flavorful vegan bowl

Almost all bowls have some combo of grains, greens and sauce. Maybe there's a protein, possibly a fat.

The key is different textures. flavors - and colors.

I was recently sent a sample of V8 vegetable juice and it reminded me of when I would cook with it, to 'sneak' some veggies into my kids' meals. I would make rice with a mixture of water and V8, so those eight vegetables would be incorporated into the grain.

V8 has tomatoes, carrots, celery, beets, parsley, lettuce, watercress and spinach. While it is rich in vitamins A and C, it also has a fair amount of sodium, so if you usually add salt to your rice cooking water, leave it out.

This bowl has a good mix of cooked and raw veggies, so there's crunch and texture.

Vegan Buddha Bowl

1 bunch kale leaves, washed and torn
1 package tempeh, cubed
1 1/2 cups cooked brown rice, made with V8
1 small red pepper, chopped
3/4 cup chopped or shredded purple cabbage
1 medium sweet potato, roasted and chopped

Marinade -mix all below
6 T tamari
3 T rice vinegar
2 t sesame oil

Curry Sauce - mix all below

3 T cashew or almond butter
3 T almond milk 
1/1/2 T  tamari
3 t rice vinegar
1 1/2 t red curry paste

Serves 3 (though when my husband is really hungry, just 2)

Marinate tempeh for at least 15 minutes. Cook tempeh, with marinade, in medium pan on medium heat for about 10 minutes, until crispy.

Microwave or steam kale until softened, about 4 minutes.

Divide rice, veggies and tempeh into 3 bowls. Top with sauce.

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