Tempeh thaï bowl

Buddha bowls, Amelie’s favourite dish ever! Have a try and you will adopt it too, for sure.


  • 1 tempeh package, about 240g, sliced into 2cm thick strips
  • 1 tbsp oil
  • 1 onion, cut into strips
  • 1 red pepper, cut into strips
  • 2 large bokchoy, cut in 4 (lengthwise)
  • ½ cup of water or vegetable broth
  • 2 tbsp maple syrup
  • 2 tbsp tablespoon soy sauce
  • 1 tbsp fresh ginger, chopped
  • 1 clove of garlic, minced
  • 1 tbsp Sriracha chili sauce
  • 1 tbsp lime juice
  • Brown rice or cooked quinoa
  • ½ cup fresh Thai basil, chopped (or other herbs of your choice)
  • Toasted sesame seeds (optional)


  1. Heat a pan over medium-high heat with the oil. Add the tempeh strips to brown them for about 5 minutes.
  2. Add the vegetables, then continue cooking for another 2-3 minutes.
  3. Meanwhile, in a small bowl, combine the water or broth, maple syrup, soy sauce, ginger, garlic, Sriracha sauce and lime juice.
  4. Pour into the pan, and cook for another 2-3 minutes, until the vegetables are cooked.
  5. Serve on a bed of brown rice or quinoa, and garnish with herbs and sesame seeds.
Subscribe to our newsletter

To receive exclusive news from your nutritionnists, recipes and more!