Korean BBQ Tempeh Buddha Bowl
A tasty vegan option with on trend Korean flavours.
Contains Gluten, Soyabeans, Sesame
280g brown rice
20ml light soya sauce
2 avocados, peeled & sliced
40g pickled radish
280g red cabbage, sliced
120g baby spinach
120g Blenders Korean BBQ
2 carrots peeled and thinly sliced
1 cucumber thinly sliced
10g fresh coriander, chopped
Combine soy sauce and 60g of Korean BBQ. Slice the tempeh into large bite size chunks and marinade the tempeh for 20-60 mins.
Cook the brown rice according to pack instructions.
To cook the tempeh, place in a hot pan for 4 mins until lightly brown.
Add the remaining Korean BBQ sauce and reduce to a low heat for 3 mins.
Start with a layer of baby spinach in a bowl, top with rice. Arrange the tempeh, sliced red cabbage, kimchi, pickled radish, avocado, carrot, and cucumber. Sprinkle with chopped coriander and serve.