Name: Gut-loving Buddha bowl
Ingredients: SERVES: 3-4; 1 cup wild rice; ½ avocado; 100g tempeh (⅓ packet) – see tip; 4 Brussels sprouts; ½ red or orange capsicum; 1 spiralised carrot; Handful of red cabbage; Handful of alfalfa sprouts; Dollop of sauerkraut

Simon Hill's healthy vegan Buddha bowl with tempeh

Ingredients

SERVES: 3-4

1 cup wild rice
½ avocado
100g tempeh (⅓ packet) – see tip
4 Brussels sprouts
½ red or orange capsicum
1 spiralised carrot
Handful of red cabbage
Handful of alfalfa sprouts
Dollop of sauerkraut

Method

Cook the rice according to packet instructions.
Slice the tempeh into ½ cm strips, quarter the Brussels sprouts, and dice the capsicum, then cook them in a non-stick pan until crispy.
Chop the cabbage, slice the avocado and spiralise the carrot. (If you don’t have a spiraliser, you can achieve a similar effect using a peeler.)
Time to build the bowl! Layer the wild rice at the bottom, and top with avocado, tempeh, Brussels sprouts, capsicum, carrot, and cabbage. Top it off with the alfalfa sprouts and sauerkraut for a boost in flavour!

TIP: If you’re new to tempeh, it’s a great idea to try several kinds to help discover your own favourites. There’s a good range to choose from in the fridge section at most grocery shops, including spiced, smoked, and marinated varieties.