Vegan Tempeh Buddha Bowl

About the Recipe

This bowl is so delicious and colorful, it’s well worth the effort to prepare.

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!

For more beautiful bowls like this, this Tofu Edamame Buddha Bowl, Sweet Potato Buddha Bowl and Vegan Lentil Nourish Bowl are all nourishing and delicious too.

If you’re new to tempeh, it’s a wonderfully nutritious, high-protein plant-based food similar to tofu. You can also try it in these Vegan Tempeh Tacos and Vegan Tempeh Stir Fry.

Ingredient Notes

• 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.
• 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.
• 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!
• Edamame. For even more protein and texture, I added edamame. For a fun swap, try green peas!
• 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.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Step 2: 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.