Recipe courtesy of HelloFresh.
Vegan Buddha Bowl
Ingredients
- Tinned tomatoes, 1 tin
- 2tbsp Tahini
- Kimchi
- Dark chocolate
- Tempeh
- Kale, a handful
- 1 Pear
- Mixed Nuts, a handful
- 2 tbsp. Coconut Oil
Instructions
- Roast the nuts and cherry tomatoes in the oven, keeping them separate.
- Start melting the dark chocolate over a bain marie.
- Heat coconut oil in a pan and fry the tempeh until crispy.
- Roughly chop the kale and cut up the pear.
- Make your dressing. Put tahini in a bowl and mix with a little water and some kimchi juice
- When the nuts are slightly browned (5-10 mins) remove nuts from the oven and chop roughly
- Pour the melted chocolate onto greaseproof paper and add sprinkle the chopped nuts over. Place in the fridge and leave to cool until hard.
- Plate up the salad: kale, pear, tempeh, tahini, kimchi, nuts
- Break up the chocolate for dessert.