Buddha Bowl of the Week: Soul Bowl with Salsa Verde Vinaigrette

Yet another weekly Buddha bowl – this week called the Soul Bowl and is served in a Mexican style with spicy grilled tempeh and a salsa verde vinaigrette. For more bowls that are your best friend for food prep, check out this link.


October 2, 2017
: 2
: 2 hr 15 min
: 10 min
: 2 hr 25 min
: easy


  • For the tempeh
  • 300g tempeh
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tsp chili powder
  • 2 tsp garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cloves
  • 1 tablespoon adobo (from a can of chipotles in adobo) or hot salsa
  • For the vinaigrette
  • 1 large handful fresh parsley
  • 1 large handful fresh rocket salad
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 tsp capers
  • 2 tbsp. apple cider vinegar
  • fresh black pepper
  • For the bowl
  • Microwavable brown rice
  • 1 can black beans, drained and rinsed
  • 2 large handfuls of kale, chopped
  • 1/2 red onion, sliced
  • 1/2 jalapeno, sliced
  • Step 1 Slice the tempeh into smaller pieces and steam for 7-10 minutes.
  • Step 2 In the meanwhile, make your tempeh marinade. Add the steamed tempeh over the marinade and cover for the next 2 hours or overnight.
  • Step 3 Heat a large grill pan over medium heat and add the tempeh with marinade. Grill for 7-8 min total and flip halfway through.
  • Step 4 In the meanwhile, make your vinaigrette by adding all ingredients to a food processor.
  • Step 5 Steam the rice in the microwave and chop your kale, red onion and jalepeno. Drain and rinse the black beans.
  • Step 6 Add all the ingredients in a bowl and serve with the vinaigrette.

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