Buddha Bowl ??. Save The Recipe, Give It A Go And Tag

buddha bowl  save the recipe give it a go and tag display image  d7ccd036
buddha bowl save the recipe give it a go and tag display image d7ccd036

Buddha Bowl ??. Save the recipe, give it a go and tag a friend you’d like to share it with.
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Babaganoush (recipe below)
Tempeh Manis (recipe below)
Lebanese bread chips
8 cups mesclun salad leaves
1 carrot, cut into long thin strips
1 cucumber, sliced into thin ribbons and rolled
2 avocados, cut into 4 roses
1 cup microgreens

In 4 coconut bowls, place 2 cups of mesclun in each. Then place all the other ingredients and arrange around the bowl and serve.

2 large eggplants
2 garlic cloves, finely minced
4 tbsp tahini
1 tbsp lemon juice
1 tsp salt
1 tsp smoked paprika
1 tbsp cashew
1 tbsp water

Heat an oven to 200℃. Place the eggplant on a tray and bake until soft (approx 30 minutes). Remove from the oven and let cool. Then peel the eggplant and place the flesh in a mixing bowl. Add the tahini, garlic, lemon, salt, paprika, cashews and water. Stir with a fork until relatively smooth. Adjust season with salt and lemon if needed.

600g tempeh, cut into bite size cubes
2 tomatoes, diced
4 garlic cloves, minced
2 red shallots, finely diced
4 red chillies, finely chopped
2 tbsp soy sauce
2 tsp vegan fish sauce
4 tbsp coconut sugar
Salt and pepper to taste

Heat an oven to 200℃. Place the tempeh cubes on a tray lined with baking paper and bake in the oven until golden brown and crisp. Heat a wok or on high heat, add garlic, shallots and chillies and saute until aromatic. Add tomato and cook until the tomato has softened. Add the baked tempeh, soy sauce, vegan fish sauce and coconut sugar. Stir to coat the tempeh with the sauces. Constantly stir until the sauce has thickened and is sticky. Add salt and pepper to taste.
? @adamguthrie
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