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–+ servings
Buddha Bowl

Tempeh Buddha Bowl

This tempeh Buddha bowl is packed with plant-based protein, vitamins and fibre. It features marinated tempeh, a rainbow of veggies, edamame, and quinoa, drizzled with creamy peanut butter and miso sauce.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 4

ingredients
 

Marinated Tempeh

  • 8 ounces tempeh
  • 1 ½ tablespoon sesame oil
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons lime juice
  • 3 tablespoons maple syrup

Peanut Butter and Miso Sauce

  • 2 tablespoons peanut butter
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon white miso
  • 1 tablespoon maple syrup
  • 1 tablespoon plant-based milk (I used almond milk)

To Assemble the Bowl

  • 2 cups cooked quinoa (~⅔ cup dry)
  • 1-2 cups cooked edamame
  • 1 cup cooked green beans
  • 1 cup finely shredded red cabbage
  • 4 medium carrots, grated or julienned
  • 1-2 cups broccoli florets

instructions
 

Marinate the Tempeh

  • Add the tempeh to a saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. This will remove the bitterness. Then rinse, pat dry, and slice into bite-size pieces. The smaller the pieces, the better they can soak up the marinade. Set aside.
  • Mix the marinade by whisking together sesame oil, peanut butter, soy sauce, lime juice and maple syrup.
  • Add the tempeh pieces to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I strongly recommend leaving it in the fridge for about 24 hours - you can prep it the night before if you plan to make this for dinner the next day.
  • Once marinated, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Add the tempeh pieces and reserve any leftover marinade to brush/coat the tempeh once baked.
  • Bake for 22-30 minutes or until caramelised and deep golden brown. Remove from the oven and brush/coat with any remaining marinade.

Prepare the Peanut Butter and Miso Sauce

  • Prepare the sauce by combining the peanut butter, vinegar, olive oil, miso, maple syrup and milk in a small blender or food processor. Pulse until well-combined and smooth. Add enough plant-based milk (I used almond milk) to thin to a pourable consistency. Set aside.

Assemble the Bowls

  • Cook the quinoa according to package directions.
  • Cook or steam the edamame, green brands and broccoli.
  • Assemble the bowls. Start with quinoa, then layer on the vegetables and tempeh, and finally drizzle with peanut butter sauce, or serve with the sauce on the side.
  • You can store any leftovers in an airtight container or covered with plastic wrap in the fridge for up to 3 days.

notes

  • Storing Instructions: Stored in an airtight container in the fridge, the bowls will keep for up to 3 days.
  • The tempeh recipe is adopted from this Marinated Peanut Tempeh

nutrition

Nutrition Facts
Tempeh Buddha Bowl
Amount per Serving
Calories
593
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
5
g
31
%
Sodium
 
449
mg
20
%
Potassium
 
1151
mg
33
%
Carbohydrates
 
60
g
20
%
Fiber
 
10
g
42
%
Sugar
 
20
g
22
%
Protein
 
26
g
52
%
Vitamin A
 
10581
IU
212
%
Vitamin C
 
53
mg
64
%
Calcium
 
177
mg
18
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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