BBQ Teriyaki Quorn Buddha Bowl with Pineapple
Grilled Quorn pieces and pineapple threaded on skewers, glazed with a ginger-garlic teriyaki sauce thickened with arrowroot, served over a fresh vegetable and quinoa bowl. Topped with edamame, cucumber ribbons, radishes, toasted sesame seeds, peanuts, and lime wedges for brightness and crunch.
Ingredients
- 6 oz Quorn pieces, defrostedfirm tofu150gveganvegetariangluten-freeadds soy
Texture less meaty; absorbs marinade differently
- 2 slices pineapple, fresh or tinned
- 10 tbsp water
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp mirin
- ½ tbsp maple syrup
- ½ tbsp arrowroot powdercornstarch1:1gluten-freeveganvegetarian
Equivalent thickening power
- 1 clove garlic, minced
- 1 tbsp ginger, fresh, grated
- ¼ tsp black pepper
- 1 pack quinoa, pre-cooked
- 2 ¾ oz romaine lettuce, shredded
- 1 ¾ oz red cabbage, shredded
- ½ red pepper, finely sliced
- 1 carrot, shredded
- 2 green onions, finely sliced
- 2 ¾ oz edamame beans, ready-to-eatchickpeas80gveganvegetariangluten-freesoy-free
Denser texture; earthier flavor
- ½ cucumber, sliced into ribbons
- 4 radishes, finely sliced
- ⅛ oz coriander, fresh, finely chopped
- 1 red chilli, finely chopped
- 1 tbsp sesame seeds, toasted
- 1 tbsp peanuts, crushed
- 4 wedges lime
Instructions
- 1
Thread Quorn pieces and pineapple onto soaked wooden skewers.
- 2
Combine tamari, sesame oil, mirin, maple syrup, arrowroot powder, minced garlic, grated ginger, and black pepper in a small pan over medium heat.
- 3
Whisk the marinade until thickened.
- 4
Brush three-quarters of the marinade onto the skewers.
- 5
Place skewers on a preheated gas or charcoal BBQ and cook for 12-15 minutes, turning occasionally, until evenly cooked.
- 6
Remove Quorn pieces and pineapple from skewers. Slice pieces diagonally and roughly chop pineapple.
- 7
In a large bowl, mix quinoa, lettuce, red cabbage, red pepper, carrot, and green onions.
- 8
Divide salad between four serving bowls.
- 9
Top each bowl with BBQ'd Quorn, grilled pineapple, edamame beans, cucumber ribbons, and radishes.
- 10
Garnish with coriander, red chilli, sesame seeds, crushed peanuts, and lime wedges.
- 11
Drizzle with remaining teriyaki sauce before serving.
Tips
Soak wooden skewers in water for at least 30 minutes before threading to prevent charring.
Reserve remaining teriyaki sauce for drizzling at service; do not use for brushing additional coats to avoid oversalting.
Good to Know
Cooked bowl components store separately in airtight containers for up to 2 days refrigerated. Keep teriyaki sauce and lime wedges separate; assemble bowl shortly before serving to preserve lettuce crispness and avoid sogginess.
Prepare all vegetables and quinoa up to 1 day ahead. Make teriyaki sauce up to 3 days ahead and refrigerate. Grill Quorn and pineapple skewers up to 4 hours ahead; reheat gently before assembly.
Serve at room temperature or warm, with lime wedges on the side for squeezing over the bowl.
Common Mistakes
Do not skip soaking wooden skewers to avoid charring or splintering.
Do not brush additional teriyaki sauce during grilling after initial coat to avoid oversalting; reserve remaining sauce for service.
Do not overcrowd the BBQ; cook skewers in batches if needed to ensure even heat exposure and cooking.
Substitutions
Vegan Options
Texture less meaty; absorbs marinade differently
Full guide →Firmer texture; requires longer cooking