Buddha Bowl of the Week: Dragon Bowl with Maple-glazed Tempeh

Lunch bowls are amazing! It’s perfect for food prep and full of great nutrition to get you through the day. This Dragon Bowl is my latest creation, based on a recipe by The Buddist Chef.

Dragon Bowl

September 4, 2017
: 4
: 5 min
: 15 min
: 20 min
: Medium


  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 tbsp maple syrup
  • 250ml vegetable broth
  • 300g tempeh
  • Dragon Sauce:
  • 1 tbsp maple syrup
  • 3 tbsp vegetable oil
  • 1 tsp garlic powder
  • 2 tbsp soy sauce
  • 1/4 cup nutritional yeast
  • To serve: spinach leaves, quinoa, sprouts, pumpkin seeds, pickled ginger and pomegranate seeds (optional).
  • Step 1 In a bowl, combine the toasted sesame oil, soy sauce, maple syrup and vegetable broth.
  • Step 2 Cut the tempeh into triangles and place in a pan. Pour the vegetable broth mixture over the tempeh. Simmer until the broth is absorbed (about 15 min).
  • Step 3 Combine maple syrup, vegetable oil, powdered garlic, soy sauce and nutritional yeast in a Nutribullet or other blender.
  • Step 4 Cook the precooked quinoa as described on the packet.
  • Step 5 Serve in a bowl along with quinoa, fresh spinach leaves, sprouts, pickled ginger and sprinkle with pumpkin and pomegranate seeds.

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