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Winter Buddha Bowl with hasselback potatoes and tempeh.
Winter Buddha Bowl has so many awesome ingredients: hasselback potatoes, gochujang roasted tempeh, Brussels sprouts salad, pickled red cabbage, lentils, hummus, and some chopped nuts. This vegan and gluten-free bowl is full of amazing textures and flavors, and it’s totally delicious cold or warm.
I really love veggie or Buddha bowls. I know it’s lame, but for me it’s a lot of fun to assemble each time the perfect bite. Now a little bit more of the crunchy things on my fork, then next time a little bit more of the spicy things, then have an extra portion of sauce….somehow it’s really entertaining to me.
There is just something extra cool about having so many different yummy things in one bowl. Especially if they are all different in texture and flavor!
Today’s Winter Buddha Bowl is a great example of such bowls. It’s nothing revolutionary, it’s just a simple, but very-very delicious combo of wintery ingredients.
Hasselback potatoes are crispy and tender with a hint of thyme taste. The tempeh cubes are smokey, spicy, a little sweet, and full of umami flavors. The pickled cabbage is sweet and tangy, and gives an awesome crunch here. Lentils come here with an earthy taste and creamy texture, while the Brussels sprouts are fresh, and crunchy. Topped all with silky smooth hummus, and some chopped pistachios.
Sounds pretty awesome, doesn’t it?
As always, of course, take the recipe as a ‘base’, and adjust it however you like. Add more warm or cold ingredients, use leftovers from your fridge, skip whatever extra step you don’t feel like making, and change the seasoning to your liking.
If you are looking for more delicious salad bowl recipes, check out these:
- Roasted Potato Bowl with Almond Dressing
- Rice Noodle Salad with Spicy Peanut Sauce
- Grilled Corn Salad Bowl
- Chickpea, Spinach, and Sweet Potato Brown Rice Bowl
- Vegan Poké Bowl with Marinated Tofu
- Lentil and Quinoa Bowl with Roasted Parsnip
- Soba Noodle Bowl
- Mediterranean Orzo Salad
- Comforting Vegan Autumn Bowl
Winter Buddha Bowl
- Total Time: 1 hour 30 minutes
- Yield: 2 1x
Ingredients
- 1 cup of cooked lentils
- 1 cup of pickled red cabbage
- 1/4 cup of hummus
- 2 tbsp chopped pistachios
For the hasselback potatoes
- 4 small or medium potatoes
- 1.5 tbsp vegetable oil
- 1.5 tsp fresh thyme
- salt, pepper
For the Brussels sprouts salad
- 2 cups/150 g shaved or grated Brussels sprouts
- 1.5 tbsp nutritional yeast
- 2 tsp tahini
- 1/2 lemon, juice
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 1/4 tsp chili powder (optional)
- salt, pepper
For the gochujang tempeh
- 1.5 cups/150 g diced tempeh
- 1 tbsp gochujang
- 2 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- 1 tsp sesame oil
- 3 cloves of garlic, minced
- salt, pepper
Instructions
Hasselback potatoes
- Cut slits in the potatoes, stopping just before you would cut through, so the bottom stays intact. Use two chopsticks to guide your knife, if needed.
- Place potatoes on a prepared baking tray, and brush with 1 tablespoon of oil. Sprinkle with salt and pepper generously.
- Bake potatoes at 200°C/400°F for 30 minutes, then brush with the rest of the oil, and push thyme into the separated slits. Bake for another 20-30 minutes, or until potatoes are golden.
Brussels sprout salad
- Place shaved Brussels sprouts, nutritional yeast, tahini, lemon juice, maple syrup, garlic, chili, with a pinch of salt and pepper to a bowl. Toss to mix evenly.
Gochujang tempeh
- In a bowl whisk together gochujang, tamari, vinegar, maple syrup, sesame oil, and garlic. Season with salt and pepper to your liking.
- Add tempeh cubes to the marinade, and let stand for at least 15 minutes. The longer they stay in the marinade, the better. So if you have time, try to marinate tempeh for 12 hours.
- Heat up a wok or large pan over medium-high heat. Once very hot, add tempeh (it should have already soaked up all marinade), and cook for about 10 minutes, stirring or shaking pan occasionally.
Assembly
- Divide lentils, cabbage, potatoes, Brussels sprout salad, and tempeh between two bowls. Top with hummus (mixed with a few spoons of water, if too thick), and sprinkle with chopped pistachios.
- Winter Buddha Bowl can be served warm or chilled. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 1 hour
Looks so colourful, pretty and healthful!
Thanks, Angie! Colorful foods are so cool, aren’t they? 🙂
It looks beautiful! Loving each and every element in the Winter Buddha Bowl.
Thank you so much 🙂
It was so delicious that I think I want to make it again tomorrow. Thanks you so much for sharing.
I’m happy you liked it 🙂
I too love eating bowl style food. Its great way to assemble different vegetables and legumes and also use of leftovers. Your winter buddha bowl looks very inviting.
Yes, yes, yes!!! Exactly why I love bowls 😍