When you need to feel nourished, make these simple Miso-Almond Tempeh Buddha Bowls. Prepared either by skillet or sheet-pan, this recipe will be on the table in no time!
Do you ever have one of those days when you just feel like you need something healthy?
I just returned home from a trip to Florence, and my stomach hurts.
I mean… HURTS, hurts. I feel sick from all the rich pasta, cheese, and creamy desserts.
My body is just craving veggies, you know?
Even though it’s April it is still snowing here in the Jura Mountains, so salad doesn’t really sound good.
I want something a bit more hearty, but still healthy.
The perfect choice? Tempeh buddha bowls!
These gorgeous tempeh bowls are entirely plant based, so they’re perfect for a meatless Monday.
The star of the show here is the tangy miso-almond sauce.
Without it, there’s really no point.
It looks a bit sad, right?
My husband loves tasty sauces. He was happy once I drizzled the miso dressing over the top.
I used maple syrup to sweeten my sauce, but if you’re not vegan you can also use honey for a vegetarian version.
If you’re busy, you can make the tempeh and veggies on a sheet pan in the oven. This is also a great idea for meal prep!
I prefer to make it on the stove-top because it’s a bit faster. You’ll find instructions for both methods in the recipe card.
Of course you can also swap out broccoli and bell pepper for other veggies you have on-hand.
Cauliflower and bok choy would be tasty!
I highly recommend serving this up with a steaming mug of Yogi Tea for optimal feel-good vibes. The Himalaya one is my favorite.
Don’t forget to Pin this recipe to your Meatless Monday board!
Ah, I feel better already.
Ready to dig in?
Tempeh Buddha Bowl with Miso-Almond Sauce Recipe
For the Miso-Almond Sauce
- 2 tablespoons almond butter
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 heaping tablespoon white miso
- 1 tablespoon pure maple syrup
- 1 tablespoon plant-based milk or water - to thin
For the Tempeh Buddha Bowls
- 2 tablespoons coconut oil - divided
- 6 ounces tempeh - cubed
- 2 cup diced sweet potato
- 2 cups broccoli florets
- 1 medium red bell pepper - chopped
- 2 cups cooked brown rice - quinoa, or grain of choice
- Sesame seeds for garnish - optional
- Prepare the miso-almond sauce by combining the almond butter, vinegar, oil, miso, and maple syrup in a small blender or food processor*. Pulse until well-combined and smooth. Add enough plant-based milk or water to thin to a pour-able consistency. Set aside.
- Heat one tablespoon of the coconut oil in a medium skillet set over medium-high heat. Once the oil is shimmering, add the tempeh cubes and brown on each size for one minute -- 6 minutes total. Remove from pan and set aside.
- Turn the heat down to medium and add the diced sweet potato. Cover and allow to steam for 5 minutes. Uncover and turn the heat back up to medium-high. Add another tablespoon of coconut oil along with the broccoli and bell pepper. Cook, tossing occasionally, until the sweet potato is tender and the vegetables are softened and browned (about 6 to 8 minutes).
- Serve on a bed of brown rice or grains. Top with prepared miso-almond sauce and garnish with a sprinkle of sesame seeds.