This Buddha bowl with valerian, radicchio, tempeh, figs, and chickpeas is a super delicious and complete dish. It is excellent to take to work as a lunch box: you can prepare it in the morning and at noon season and enjoy a delicious homemade Buddha bowl.
The only ingredient to cook is tempeh, which you can choose whether to cook in a pan with a bit of Thai curry paste for a more pungent taste or saute until golden and then season with soy sauce. For the rest, an excellent extra virgin olive oil, salt, and pepper are all you need to complete the dish.
Ingredients and doses to make the Buddha Bowl with radicchio, tempeh, figs, and chickpeas
- 250 grams of valerian
- 4 leaves of red radicchio
- 70 grams of chickpeas
- 2 figs
- 40 grams of tempeh
- 1 teaspoon of sesame seeds
- 10 grams of extra virgin olive oil
- 4 grams of pepper
- 8 ml of soy sauce
- 40 grams of dried fruit
- 12 grams of flax seeds
How to make the Buddha Bowl with radicchio, tempeh, figs, and chickpeas
Wash all the vegetables and cut the radicchio into more manageable pieces.
Drain the chickpeas and rinse them under running water, and season with a drop of extra virgin olive oil.
Cut the figs in half or wedges.
Pour 2 tablespoons of olive oil into the pan, toast 1 teaspoon of sesame seeds for a few minutes, then sauté the tempeh for 5 minutes on each side, then season with a drop of soy sauce.
Put the valerian in your favorite bowl, add the radicchio, place the chickpeas on the side and finish composing the Buddha Bowl with the sautéed tempeh. Season with a vinaigrette of extra virgin olive oil, a pinch of salt, a little pepper, and balsamic vinegar, stir and sprinkle with sesame or flax seeds. Dried fruits such as walnuts and crumbled almonds are always welcome.
Which wine to pair with the Buddha Bowl with valerian, radicchio, tempeh, figs, and chickpeas?
If you want to combine a cocktail, the freshness of the Mojito is perfect.