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Tempeh and Couscous Buddha Bowl With a Lemony Tahini Dressing

Tempeh and Couscous Buddha Bowl With Lemony Tahini

Delicious, nourishing and fresh, this bowl is ideal as a refreshing lunch with an abundance of flavours and textures. The The tempeh harmonises perfectly with the distinct tahini dressing and delivers a serving of plantbased protein. 
Course Main Course
Cuisine Vegan
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1
Author earthofmaria.com


  • 90 g dry couscous
  • 100 g tempeh, cut into strips
  • 100 g fresh spinach
  • 250 g vine tomatoes
  • 100 g carrots, chopped
  • 100 g asparagus
  • 1 tbsp soy sauce
  • 1 tbsp agave nectar
  • 1/4 tsp paprika
  • 1 tbsp tahini
  • 2.5 tbsp lemon juice
  • alfalfa sprouts, to serve


  • Add couscous to a heatproof bowl and stand aside to soak for 5-10 minutes.  
  • Meanwhile, stir together the soy sauce, agave nectar and paprika, and coat the tempeh strips evenly. 
  • Heat some cooking spray or oil of choice in a non-stick pan. Add the tempeh strips and cook for 2-3 minutes on each side, until crispy and golden brown. 
  • Cook asparagus in boiling water for 4-5 minutes, until soft. 
  • Place couscous, tempeh, spinach, tomatoes and carrots in a bowl. Stir together the tahini and lemon juice to make the dressing, and serve together with the Buddha bowl and a pinch of alfalfa sprouts.