Tempeh Buddha Bowl

This buddha bowl is so delicious and colorful, it’s well worth the effort to prepare. To speed things up, the various ingredients can be made in advance for quick assembly, which works great for meal prep.

The chewy brown rice and marinated tempeh are delicious paired with fresh veggies and edamame but the best part is the creamy, addictive, umami tahini sauce. You’ll be licking the bowl!

This recipe is vegan, oil-free, can be gluten-free if you use tamari, refined sugar-free (just a bit of maple syrup is used in the marinade) and high in protein and fiber.

Ingredient Notes

This beautiful bowl has a lot going on. We’re talking fresh veggies, protein-rich edamame and tempeh, chewy brown rice and to bring it all together, a delicious, umami tahini sauce you’re going to love.

Let’s review a few notes about the ingredients you’ll need:

1. Tempeh. You’ll need about 1.5-2 cups cubed plain tempeh, either store-bought or homemade. I used one package of Lightlife Tempeh. If you’re unsure of what tempeh is read my Guide to Tofu and Tempeh.
2. Brown rice. The brown rice can be subbed with quinoa, farro or another cooked whole grain. For a low-carb option, you can use cauliflower rice or omit the brown rice entirely for a lighter meal.
3. Veggies. I used corn, carrots, kale, and red cabbage but the dish is versatile so you can mix and match with other veggies such as beets, spinach, broccoli or bell peppers. Make it fun and colorful!
4. Edamame. For even more protein and texture, I added edamame. For a fun swap, try green peas!
5. Tamari tahini dressing. The dressing is made from tahini, gluten-free tamari or soy sauce, and rice wine vinegar. I used seasoned rice wine vinegar but unseasoned if totally fine. Use gluten-free tamari to keep the recipe gluten-free, otherwise, low-sodium soy can be used in its place.

How to Make Tempeh Bowls

These bowls require some effort but they’re well worth it. To make things easier, I suggest prepping some of the components in advance so all you have to do is assemble the bowls.

Let’s go over the steps to making them.

Step 2: Cook the brown rice and prepare the veggies.

When the tempeh is about done marinating, start preparing the rest of the ingredients.

• Make brown rice. If you don’t have cooked brown rice prepared, make it now. Keep in mind it may need up to 45 minutes to cook depending on the type of rice you use.
• Red cabbage. I used a mandolin slicer to get the red cabbage nice and thin. If you don’t have one, just slice it as thinly as you can with a sharp knife.
• Carrot. I used a julienne peeler to make thin carrot strips, almost like noodles. If you don’t have one, finely grate the carrot with a box or handheld grater.
• Kale. I lightly cooked the kale stovetop by heating it in a skillet with a few tablespoons of water. You can use a steamer if your prefer or leave it raw and massage it will a little olive oil to soften.
• Corn. I used frozen corn that I thawed in the fridge. You can thaw frozen corn stovetop or in the microwave or use fresh or canned corn.
• Prepare the edamame. I use frozen shelled edamame and cook it stovetop. It can also be made in the microwave.