Tempeh Buddha Bowl
Ingredients
- 8 oztempeh
- 1 ½ tbspsesame oil
- 2 tbsppeanut butter
- 2 tbspsoy sauce or tamari
- 2 tbsplime juice
- 3 tbspmaple syrup
- 2 tbsppeanut butter
- 2 tbspapple cider vinegar
- 2 tbspolive oil
- 1 tbspwhite miso
- 1 tbspmaple syrup
- 1 tbspplant-based milk
- ⅝ cuncooked/dry quinoa
- 1 ccooked edamame
- 1 ccooked green beans
- 1 cred cabbage
- 2 mediumcarrots
- 1 cbroccoli florets
Directions
Marinate the tempeh
- 1
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.
- 2
Mix the marinade by whisking together sesame oil, peanut butter, soy sauce, lime juice and maple syrup.
- 3
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.
- 4
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.
- 5
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
- 1
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
- 1
Cook the quinoa according to package directions.
- 2
Cook or steam the edamame, green brands and broccoli.
- 3
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.
- 4
You can store any leftovers in an airtight container or covered with plastic wrap in the fridge for up to 3 days.
Tempeh Buddha Bowl
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About this Recipe
Savor the Flavor: The Ultimate Tempeh Buddha Bowl
Discover the joy of a truly satisfying and incredibly healthy meal with our vibrant Tempeh Buddha Bowl. This recipe is a celebration of plant-based goodness, perfectly balanced to fuel your body and delight your taste buds. Featuring savory marinated tempeh, fluffy quinoa, and a colorful array of fresh vegetables, it's all brought together with an irresistible creamy peanut butter and miso sauce that you'll want to drizzle on everything!
What makes this Tempeh Buddha Bowl truly special is its incredible combination of textures and flavors. The tempeh, rich in plant-based protein and marinated to perfection, offers a hearty bite. Paired with crisp green beans, tender edamame, crunchy red cabbage, and sweet grated carrots, every spoonful is a delightful experience. It's not just a meal; it's a complete, nutritious dinner packed with fiber and essential vitamins.
This versatile recipe is ideal for a healthy weeknight meal or a nutritious lunch prep. Looking for ways to customize your bowl? Try adding roasted sweet potatoes or bell peppers for extra sweetness and color. Swap out quinoa for brown rice or farro if you prefer. The creamy peanut butter and miso sauce is the star, binding all the components with its savory, slightly sweet, and tangy profile. Feel free to adjust the lime or maple syrup to suit your preference, or even add a pinch of red pepper flakes for a little kick! It's a simple yet profoundly delicious way to enjoy a wholesome, easy dinner that's as beautiful as it is beneficial.