Tempeh Buddha Bowls

Transform your dining experience with Tempeh Buddha Bowls! Effortlessly prepared using a skillet or sheet pan, these bowls bring a burst of flavor and nutrition to your table in only 30 minutes!

Tempeh Buddha bowls garnished with sesame seeds.

Do you ever have one of those days when you just feel like you need something healthy?

My body is just craving veggies, you know? I want something a bit heartier, 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.

Buddha bowls garnished with sesame seeds.

Reasons to Love These Buddha Bowls

  • Tempeh Bowls are versatile. They are easily customizable with various veggies, grains, and sauces.
  • With a blend of savory tempeh, fresh vegetables, and rich sauces, these bowls are a delightful mix of tastes and textures that I love.
  • High in protein and fiber, Vegan Buddha Bowls are satisfying and keep you full longer.

Recipe Ingredients

Vegan Buddha bowls served with Yogi Himalaya tea on a table.
  • Sweet Potato: Adds a sweet, earthy flavor and a soft texture, contrasting nicely with the other ingredients.
  • Broccoli Florets: Broccoli offers a crunchy texture and a slightly bitter taste that balances the sweetness of the sweet potato.
  • Red Bell Pepper: Brings a sweet and mildly tangy flavor, adding freshness and a pop of color to the dish.
  • Almond Butter Miso Dressing: Made from almond butter, white miso, apple cider vinegar, and maple syrup, this dressing infuses the bowl with a rich, umami flavor with a hint of sweetness.

See the recipe card for full information on ingredients and quantities.

Variations

  • Balsamic Vinegar for Apple Cider Vinegar: Use balsamic vinegar in place of apple cider vinegar to maintain the tangy edge in the dressing while adding a subtle sweetness.
  • Tofu for Tempeh: Replace tempeh with tofu. It’s a great alternative, offering a similar texture and ability to absorb flavors while keeping the dish plant-based and protein-rich.

How to Make Tempeh Buddha Bowls

Step #1: Prepare the miso-almond sauce by combining 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 pourable consistency. Set aside.

Step #2: Heat one tablespoon of coconut oil in a medium skillet set over medium-high heat. Once the oil is shimmering, add the tempeh cubes and brown each side for one minute—6 minutes total. Remove from the pan and set aside.

Step #3: 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).

Step #4: Serve on a bed of brown rice or grains. Top with the prepared miso-almond sauce and garnish with a sprinkle of sesame seeds.

Tempeh Buddha bowls on a table.

I highly recommend serving this up with a steaming mug of Yogi Tea for optimal feel-good vibes. The Himalaya one is my favorite.

Tempeh Buddha bowls served with Himalayan tea.

Expert Tips

Before beginning with the sauce, marinate the tempeh. In a separate bowl, mix soy sauce, a bit of maple syrup, and optionally, garlic or ginger. Cut the tempeh into cubes and let it marinate in this mixture for at least 30 minutes.

Buddha bowls are excellent for meal prep. You can cook the grains, tempeh, and vegetables in advance. When it’s time to eat, simply reheat the ingredients and assemble your bowl with the sauce and fresh toppings like avocado or herbs.

Tempeh Buddha bowls served with Himalayan tea and a small bowl with sauce.

Frequently Asked Questions

What type of grains can I use as a base?

Brown rice, quinoa, barley, or even couscous work well as a base for this Vegan Buddha bowl.

How can I make the Buddha bowl more protein-rich?

Consider adding legumes like chickpeas or black beans along with tempeh to increase the protein content.

Can I add other vegetables?

Absolutely, feel free to include other vegetables like spinach, kale, or carrots for added nutrition and variety.

Storage Info

Store your Tempeh Buddha Bowl components separately in airtight containers in the refrigerator; they’ll stay good for up to 4 days. While you can freeze the cooked tempeh and vegetables, the texture may change upon thawing. It’s not recommended to freeze the cooked grains or the miso-almond sauce.

To reheat, warm the tempeh and vegetables in a microwave or skillet until heated through. For the grains, add a splash of water when microwaving to retain moisture. Reheat the sauce separately, stirring well to maintain consistency.

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Tempeh Buddha bowls served on a table.

Tempeh Buddha Bowls Recipe

Transform your dining experience with Tempeh Buddha Bowls! Effortlessly prepared using a skillet or sheet pan, these bowls bring a burst of flavor and nutrition to your table in only 30 minutes!
4.4 from 58 votes
Pin Rate
Course: Vegan
Cuisine: Asian
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 464kcal
Author: Linda
Print Recipe

Ingredients

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 tbsp 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
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Instructions

  • Prepare the miso-almond sauce by combining 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 pourable consistency. Set aside.
  • Heat one tablespoon of coconut oil in a medium skillet set over medium-high heat. Once the oil is shimmering, add the tempeh cubes and brown each side for one minute—6 minutes total. Remove from the 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 the prepared miso-almond sauce and garnish with a sprinkle of sesame seeds.

NOTES

*You may also prepare the sauce in a bowl using a wire whisk. It’s a good workout!
OVEN PREPARATION (SHEET PAN):
Preheat the oven to 400 degrees. Toss the sweet potatoes with a tablespoon of melted coconut oil. Bake in the preheated oven for 10 minutes. Meanwhile, toss the tempeh, broccoli, and red pepper with another tablespoon of melted coconut oil.
Carefully remove the hot sheet pan from the oven, push the sweet potato to one side, and arrange the tempeh-vegetable mixture on the other side of the pan. Return the pan to the oven and roast until the potatoes are tender, another 10 to 15 minutes. Be sure to turn the veggies halfway through the cooking time to prevent burning.
Storage and Reheating
Store your Tempeh Buddha Bowl components separately in airtight containers in the refrigerator; they’ll stay good for up to 4 days. While you can freeze the cooked tempeh and vegetables, the texture may change upon thawing. It’s not recommended to freeze the cooked grains or the miso-almond sauce.
To reheat, warm the tempeh and vegetables in a microwave or skillet until heated through. For the grains, add a splash of water when microwaving to retain moisture. Reheat the sauce separately, stirring well to maintain consistency.

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 51g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 218mg | Potassium: 768mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10653IU | Vitamin C: 80mg | Calcium: 137mg | Iron: 3mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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