Tempeh Buddha Bowls Recipe

4.38 from 59 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Vegan

Cuisine: Asian

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 464kcal

Author: Linda

Equipment

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

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