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Warm Buddha Bowl

Servings 0

Ingredients

Rice

  • 1 c long grain rice
  • 2 x 1/3 c brown Basmati rice
  • 3-4 tbsp wild rice
  • 1 can coconut milk 400 ml
  • 110 ml water
  • Salt to taste
  • 1/2 tsp turmeric powder more of less is up to you, some ppl don’t like too strong turmeric flavor, I grew up with it
  • 1 cm fresh ginger bruised
  • 1 lemongrass bruised
  • 2 kaffir lime leaves
  • 1-2 Indonesian bay leaves daun salam

Tempeh

  • 300 g fresh tempeh store bought hardly fresh, I make my own, thinly sliced – using meat slicer would be best!, especially if you like making BLT sandwich/burger, to make tempeh bacon.
  • 1/4 c each water pineapple juice, soy sauce, coconut palm sugar (or brown sugar or white sugar)
  • 1 tsp each ginger and garlic powder
  • Freshly cracked black pepper

Curry

  • 1 can chickpea drain and rinse (reserve the water from the can, if you’d like to use it for meringue and whatnot)
  • 1 box frozen spinach thaw, squeezed
  • 1 box of extra firm Tofu cubed
  • 2 tbsp store bought curry powder somehow wasn’t strong, hence I used 2 tbsp
  • 1 can tomato sauce
  • 1/4 of an onion diced
  • 1/4 tsp minced ginger store bought
  • 1/2 tsp minced garlic store bought
  • 1-2 tbsp olive oil
  • 1/4 c water if needed

Instructions

Rice

  • Rinse clean rice and place everything into rice cooker, stir to combine
  • Let the rice cooker do the job 😊

Tempeh

  • Simmer until sugar dissolved, cool to room temperature
  • Marinade sliced tempeh in Tupperware for at least 2 H
  • Place marinated tempeh on sprayed/greased foiled line sheet
  • Preheat oven 400 F, bake tempeh for 10-12 mins

Curry

  • Heat oil and saute onion garlic and ginger
  • Stir in chickpeas spinach and Tofu
  • Stir in curry powder
  • Pour in tomato sauce
  • Serve with coconut rice above