Tahini Tempeh Buddha Bowl (Vegan)

Ingredients

• 300 gtempeh
• 1 tbsplow-sodium soy sauce
• 1½ tsppure maple syrup
• 2½medium sweet potatoes
• 245 gcanned chickpeas, drained and rinsed
• 150 gdry quinoa
• 100 gkale, stems removed
• 1¼ tbspextra-virgin olive oil
• 1¼ tspsmoked paprika
• 3 tbsptahini
• 1¾ tbsplemon juice
• 100 gred cabbage, shredded

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large baking sheet with parchment.

2. Cube the sweet potatoes. Toss them and the dried chickpeas with the oil and smoked paprika and spread on the tray.

3. Roast the sweet potato and chickpeas for 13 minutes.

   13 min timer

4. Cut the tempeh into cubes and toss with the soy sauce and maple syrup. Add to the tray and stir everything.

5. Roast 12 minutes more, until the sweet potato is tender and the tempeh caramelised.

   12 min timer

6. Rinse the quinoa and add to a saucepan with 360 ml (1 1/2 cups) of water. Bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest 5 minutes.

   20 min timer

7. Whisk the tahini and lemon juice with 3 to 4 tbsp of water until drizzly. Chop the kale and massage it with a pinch of salt.

8. Build the bowls with kale, cabbage, quinoa and the roasted tray, and drizzle with tahini.

Storing and reheating

Keeps 4 days.