Tempeh Buddha Bowl
A nutritious and flavorful plant-based bowl featuring crispy tempeh, fresh and roasted veggies, and a savory tahini sauce.
Ingredients
Protein
- 8 oz tempeh (cubed)
- 1 cup water (for boiling)
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 clove garlic (minced)
- 0.5 tsp paprika or chili flakes (optional)
- 1 cup cooked quinoa or brown rice
- 1 cup roasted veggies ((sweet potatoes, broccoli, carrots, etc.))
- 1 cup fresh veggies ((spinach, cabbage, cucumber, etc.))
- 1 tbsp sesame seeds or pepitas
- to taste fresh herbs ((cilantro, green onion, parsley))
- 2 tbsp tahini or peanut butter
- 1 tbsp lime or lemon juice
Warm water
Instructions
- Boil tempeh in water for 10 minutes, then drain and dry.
- Marinate tempeh with soy, maple, vinegar, sesame oil, and garlic; sit for 10–15 minutes.
- Bake or fry tempeh until crispy, then prepare grains and veggies.
- Mix tahini, maple, soy, lime, and warm water to make sauce.
- Assemble bowl with grains, roasted and fresh veggies, crispy tempeh, drizzle with sauce, and garnish with seeds and herbs.
Notes
Adjust seasoning and toppings to taste for a personalized bowl.