Serves 2 | prep time 20 minutes | oven time 35 minutes | total time 45 minutes
- 1 eggplant, sliced
- ½ zucchini, sliced
- ½ butternut squash, sliced
- Extra virgin olive oil
- 250 g tempeh, sliced in dices
- 3 tbsp olive oil, for baking
- 3 tbsp soy sauce
- 1 lemon, juice
- 2 garlic cloves, pressed
- 1 cm ginger, finely grated
- ½ red pepper, thinly sliced
- 2 tbsp Abbot Kinney’s Coco Start
- 1 tahin
- 1/2 lime, juice
- Black sesame seeds
- Fresh green soy beans
- Handful coriander
- Preheat the oven to 200 °C (grill switch) degrees and line a baking sheet with parchment paper.
- Put all the sliced veggies on the baking sheet, drizzle some olive oil on top and slide into the oven for 30-40 minutes.
- Put a non-sticking frying pan on the stove and preheat on low heat.
- Take a bowl and add the tempeh dices and the olive oil for baking, stir well until the tempeh dices have a thin layer of oil on every side.
- Add the tempeh to the preheated frying pan and turn the dices around every few minutes to evenly brown all the sides. You might need to add some extra oil to the pan while frying.
- In the meantime, whisk together in a small bowl the soy sauce, lemon juice, garlic, ginger and red pepper.
- In another bowl, mix together the dressing: Coco Start, tahin and lime juice.
- Once tempeh has browned, add soy sauce mixture to the pan and stir to coat. Cook for 2-3 minutes.
- Put a handful of black sesame seeds on a plate and dip the dices in on one side. Now all the elements are ready to put your buddha bowls together. Enjoy!