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!
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.
Table of Contents
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
- 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.
I highly recommend serving this up with a steaming mug of Yogi Tea for optimal feel-good vibes. The Himalaya one is my favorite.
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.
Frequently Asked Questions
Brown rice, quinoa, barley, or even couscous work well as a base for this Vegan Buddha bowl.
Consider adding legumes like chickpeas or black beans along with tempeh to increase the protein content.
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 Recipe
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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
Nutrition
This is one of my go-to recipes that I make almost every week. I like to store the components separately for easy lunches. It’s simple to switch up the veggies depending on what I have on hand. The dressing is fantastic!
I think there are some steps missing here… This did not taste good.
Hi Lisa, sorry you didn’t like this recipe, but there are no steps missing.
Too much Sat fat!
This looks delicious Anetta! But I best it tastes even better 🙂