Buddha Bowl with the flavours of Asia

For the sauce
– Combine the sesame oil with all the other ingredients in a bowl.
– Set aside.

For the garnishing of the bowls
– Cook the rice and keep it warm.
– Blanch the beans for 2 minutes in a saucepan of boiling water. Put them into cold water and remove their thin outer skin.
– So take the chopped shallots in 2 tablespoons of special hot cooking oil, then add the spinach. Let them melt for about 5 minutes. At the end of the cooking, add the gomasio (sesame salt). Season with pepper. Set aside.
– Cut the tempeh into thick slices. Grill them in 1 tablespoonful of hot oil with grated ginger and pressed garlic for 5 minutes. Deglaze the pan with a little sauce. Set aside.
– Slice the spring onions, including the green part.
– Chop the peanuts.
– Into 4 bowls, place a little rice, a few beans, some spinach, grilled tempeh, and spring onions.
– In a large frying pan heat 2 tablespoons of oil and break 4 eggs. Stop cooking when the white is cooked.
– Place one fried egg on top of each bowl. Drizzle with the sauce and sprinkle with peanuts.
– Serve at once.

Recipe © C’est ma food

Tip
For a nice effect, you can cut the 4 eggs with a round cookie-cutter 8 cm in diameter! If you do not have rice vinegar, you can replace it with sushi vinegar and remove the sugar from the recipe (this vinegar is already sweet).