Name: Winter Buddha Bowl
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Ingredients: 1 cup of cooked lentils; 1 cup of pickled red cabbage; 1/4 cup of hummus; 2 tbsp chopped pistachios; 4 small or medium potatoes; 1.5 tbsp vegetable oil; 1.5 tsp fresh thyme; salt, pepper; 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; 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

Ingredients

Scale

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

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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