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Vegan Tempeh Buddha Bowl

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A vibrant and nutritious plant-based bowl featuring marinated tempeh, colorful vegetables, and a creamy tahini dressing.

Ingredients

Tempeh

  • 227 grams tempeh (about 1.5-2 cups cubed)
  • 2 tbsp almond butter
  • 1 tbsp maple syrup or agave syrup
  • 3 tbsp gluten-free tamari or low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder
  • 0.5 tsp pepper
  • 75 g tahini
  • 1.5 tbsp gluten-free tamari or low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2-4 tbsp water (start with 2 tbsp and add gradually)
  • 2 cups cooked brown rice
  • 2 cups cooked edamame
  • 1 cup corn
  • 1 cup finely shredded red cabbage
  • 4 medium carrots (grated or julienned)
  • 4 cups de-stemmed and chopped kale

Instructions 

  • Whisk marinade ingredients, add tempeh, and refrigerate for 30 minutes to 2 hours.
  • Start cooking rice and prepare tempeh in oven at 375°F for 20 minutes.
  • Mix dressing ingredients until smooth; prepare vegetables and cook kale until wilted.
  • Assemble bowls with all ingredients and top with tahini sauce.

Notes

Feel free to customize vegetables or add your favorite toppings.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Tempeh