Spring is finally here and I’m craving all the light and fresh veggies! People tend to make dietary changes in the new year, but I’ve always loved giving my body a reset when spring comes around. Your body is naturally detoxifying this time of year, so it’s not a bad idea to sneak in some extra liver loving foods into your diet!
What’s In This Buddha Bowl?
A whole lot of goodness! The vegan tempeh recipe has a similar sauce to my sesame chickpeas, with a few tweaks. It’s easy, flavorful, and only takes about 10 minutes to make. While the tempeh and quinoa are cooking you can prep your veggies! I opted for some spring veggies such as radishes and purple carrots, but anything goes! Asparagus, steamed broccoli, peas, cabbage, whatever you can get your hands on!
You’ll start by prepping the tempeh. All you need to do is whisk all of the sauce ingredients together, pour into a pan, and then add the tempeh. The sauce will start to thicken and coat the tempeh to make it ever so sticky and delicious. While the tempeh is cooking, you’ll make the quinoa, chop up a bunch of veggies, drain a can of chickpeas and assemble your bowl!
I have a full guide for how to make the perfect buddha bowl here. It’s an incredibly simple method and will ensure you have the perfect balanced bowl every time! For this recipe, I’ve included an easy orange tahini dressing, which to me, just screams Spring!
This detox spring buddha bowl is:
- Protein-rich thanks to the vegan tempeh recipe
- Incredibly versatile – don’t like cabbage? Swap it out for something else!
- Light and fresh
- Packed with flavor
- Satisfying and delicious!
This recipe was republished with permission from Eat With Clarity.
