QiMeal
Buddha Breakfast Bowl with Tempeh
Buddha Breakfast Bowl with Tempeh · ready in 45 min · 2 servings · 650 kcal per serving · easy · 9 ingredients
A protein rich fusion breakfast bowl where nutty quinoa meets savory tempeh, creamy avocado, tender greens, and a simple tahini drizzle.
- Prep
- 17 min
- Cook
- 23 min
- Total
- 45 min
- Serves
- 2
- kcal
- 650
- Difficulty
- easy
Ingredients · 2 servings
- 200 gTempeh, sliced
- 90 gQuinoa, rinsed
- 1Avocado, diced
- 80 gLeafy green, roughly chopped
- 2 tbspTahini
- 210 mlWater, divided
- 1 tbspOlive oil
- ½ tspSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, saucepan, skillet, knife, cutting board, mixing bowl, whisk, fine sieve, fork, serving bowl, lid, measuring spoon
Instructions
- Gather Ingredients
Gather tempeh, quinoa, avocado, greens, tahini, water, oil, salt, and pepper, then set out a saucepan, skillet, knife, board, bowl, whisk, and sieve. · 4 min
What to look for: All ingredients and tools are measured and within reach
- Rinse Quinoa
Rinse quinoa in a fine sieve, then combine it with 180 ml water and 1 g salt in a saucepan. · 2 min
What to look for: Water runs mostly clear from the quinoa
- Cook Quinoa
Bring quinoa to a boil, cover, then simmer gently until the grains open and the water is absorbed. · 15 min
What to look for: Tiny spirals show on the grains and no water pools in the pan
- Rest Quinoa
Remove the pan from heat and let quinoa rest covered, then fluff it with a fork for a light bowl base. · 5 min
What to look for: Quinoa looks fluffy and separates easily
- Whisk Tahini Sauce
Whisk tahini with 30 ml water, 1 g salt, and black pepper until smooth, adding a small splash from the measured water if needed. · 3 min
What to look for: Sauce is pale, glossy, and pourable
- Coat Tempeh
Slice tempeh into 1 cm pieces, coat with half of the tahini sauce, and season with the remaining salt. · 4 min
What to look for: Tempeh pieces are evenly covered with a thin sauce layer
- Fry Tempeh
Heat olive oil in a skillet, add coated tempeh, and fry until browned on both sides with crisp edges. · 8 min
What to look for: Tempeh is golden brown with lightly crisp edges
- Prepare Toppings
Dice avocado and roughly chop greens while the tempeh cooks, keeping the avocado pieces large enough to stay creamy. · 4 min
What to look for: Avocado is chunky and greens are bite size
- Assemble Bowls
Divide quinoa between 2 bowls, add greens, avocado, and tempeh, then spoon over the remaining tahini sauce. · 3 min
What to look for: Each bowl has clear layers of grain, greens, avocado, tempeh, and sauce
- Serve Fresh
Serve the bowls warm right away, with extra black pepper on top if you like a deeper savory finish. · 1 min
What to look for: Bowls are warm, glossy, and ready to eat
Nutrition (per serving)
| kcal | 650 |
|---|---|
| Protein | 32 g |
| Carbohydrates | 48 g |
| of which sugars | 1 g |
| Fat | 40 g |
| of which saturated | 6 g |
| Fibre | 20 g |
| Sodium | 641 mg |
Nutri-ScoreA
Allergens
Contains: soybeans, sesame, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
- Enjoy chilled or bring to room temperature. Do not reheat assembled bowls because avocado and greens lose texture.
Ingredient substitutions
Tempeh
- Quinoa: Use more quinoa only if tempeh is unavailable, with less protein and a softer bowl.
Quinoa
- Tempeh: Use extra tempeh for a lower carb bowl, though it will no longer have a grain base.
Avocado
- Tahini: Use a small amount for creaminess when avocado is not available.
Leafy green
- Avocado: Use only when greens are unavailable, for a richer but less fresh bowl.
Tahini
- Olive oil: Use for richness if sesame is avoided, though the sauce will be thinner and less nutty.
Olive oil
- Butter: Use only for a non vegan version with a richer dairy flavor.
