Boddhisatva Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear. In a small pot combine rinsed quinoa, 2 cups water or vegetable broth and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork and keep warm.

Prepare tempeh

Slice 8 oz tempeh into 1/4-inch thick strips or bite-size cubes. Optional: steam tempeh 5 minutes to remove bitterness (place in steamer basket over simmering water). Pat dry.

Marinate

In a shallow bowl mix 2 tbs tamari, 1 tsp rice vinegar, 1 tsp maple syrup and 1 tsp sesame oil. Add tempeh pieces and toss to coat. Let sit 5–10 minutes.

Pan-fry tempeh

Heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add tempeh pieces in a single layer and sear 3–4 minutes per side until caramelized and edges are golden. Reduce heat if marinade threatens to burn. Remove from pan and keep warm.

Preheat and toss vegetables

Preheat oven to 425°F (220°C). On a baking sheet toss 1 cup carrot rounds, 1 cup broccoli florets and 1/2 cup sliced red bell pepper with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp black pepper and 1/4 tsp salt until evenly coated.

Roast

Spread vegetables in a single layer and roast 18–22 minutes, turning once halfway through, until tender and slightly charred at edges. Remove from oven and keep warm.

Make tahini dressing

In a small bowl whisk together 2 tbs tahini, 1 tbs lemon juice, 1 tsp tamari, 1 tsp maple syrup, 1/2 tsp grated ginger and 1/2 tsp sesame oil. Add warm water, 1–1.5 tbs, a little at a time to reach a pourable but creamy consistency. Season with 1/8 tsp salt and taste-adjust.

Assemble bowls

Divide the fluffed quinoa between two bowls (about 1/2 cup cooked quinoa per serving if serving 2). Arrange roasted vegetables and tempeh on top in sections.

Add fresh toppings

Top each bowl with 1/4 cup grated carrot, about 2 tbs red onion microgreens (or thinly sliced red onion), 1 tbs roasted pumpkin seeds and 1/2 tbs dried seaweed strips. If using wakame, rehydrate briefly in water, drain and pat dry before adding.

Dress and finish

Drizzle tahini dressing over each bowl (about 1–2 tbs per bowl) or serve on the side. Garnish with chopped cilantro or parsley and a lime wedge if desired. Serve warm.