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.

Course Dinner, Lunch

Cuisine Western

Prep Time 30

Cook Time 30

Marinating Time (tempeh) 1

Total Time 1

Servings

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