Tempeh Buddha Bowls Recipe
User Reviews
4.4
Tempeh Buddha Bowls Recipe
Description
The recipe begins by blending almond butter, apple cider vinegar, olive oil, white miso, and maple syrup into a smooth sauce thinned with plant-based milk or water. Tempeh cubes are pan-seared until browned on all sides, then removed. Sweet potatoes steam briefly before being cooked with broccoli and red bell pepper, tossing until tender and caramelized.
The components are served on a bed of cooked brown rice or preferred grains, finished with the miso-almond sauce and optional sesame seeds for garnish. The sauce provides a rich, nutty flavor profile with subtle sweetness and umami from miso, complementing the roasted vegetables and tempeh.
The bowl suits lunches or dinners where a warming, composed meal is desired. The mixture of textures—from crisp-tender vegetables to the firm tempeh and creamy sauce—creates a satisfying eating experience. The recipe offers flexibility to prepare ingredients separately or together using oven roasting.
For oven preparation, roasting vegetables and tempeh on a sheet pan enhances caramelization. Store cooked components separately refrigerated for up to four days. Freezing tempeh and vegetables is possible but may impact texture; sauce and grains freeze poorly. Reheat gently with added moisture for grains and stir sauce to maintain consistency.
Ingredients
For the Miso-Almond Sauce
- 2 tablespoons almond butter
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 white miso heaping tablespoon
- 1 tbsp pure maple syrup
- 1 tablespoon plant-based milk to thin, or water
For the Tempeh Buddha Bowls
- 2 tablespoons coconut oil divided
- 6 ounces tempeh cubed
- 2 cup sweet potato diced
- 2 cups broccoli florets
- 1 red bell pepper chopped, medium
- 2 cups brown rice quinoa, or grain of choice, cooked
- sesame seeds optional, for garnish
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
- The miso-almond sauce can be prepared in a blender or whisked by hand for a thick consistency thinned as needed with plant-based milk or water.
- For oven preparation, roast sweet potatoes and tempeh-vegetable mixture separately on a sheet pan at 400°F, combining midway for even cooking.
- Store cooked components separately in airtight containers in the refrigerator up to 4 days; freezing may alter texture especially for grains and sauce.
- Reheat tempeh and vegetables in a skillet or microwave; add moisture when reheating grains and stir sauce before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 464kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 218mg | 9% |
| Potassium | 768mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 10653IU | 213% |
| Vitamin C | 80mg | 89% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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