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Brown rice, edamame, tempeh, carrot, corn, kale and red cabbage in a bowl topped with sauce and sesame seeds.

Tempeh Buddha Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Vegan


This beautiful tempeh buddha bowl features colourful veggies and the most addictive tamari tahini sauce. Enjoy this gorgeous, nutritious bowl for a healthy and satisfying plant-based meal.


For the Marinated Tempeh

  • 1 approx. 227 gram package of tempeh (about 1.52 cups cubed, I used Lightlife)
  • 2 tbsp almond, peanut or cashew butter
  • 1 tbsp maple syrup or agave
  • 3 tbsp gluten-free tamari or low-sodium soy sauce
  • 1 tbsp rice wine vinegar (seasoned or un
  • 1 tsp garlic powder
  • 1/2 tsp pepper

For the Tamari Tahini Dressing

  • 5 tbsp (75 g) tahini
  • 1.5 tbsp gluten-free tamari or low-sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 24 tbsp water (start with 2 tbsp and slowly add 1 tsp at a time to reach desired consistency)

For the Bowls

  • 2 cups cooked brown rice (1/2 cup per bowl)
  • 2 cups cooked edamame (1/2 cup per bowl)
  • 1 cup corn (1/4 cup per bowl)
  • 1 cup finely shredded red cabbage (1/4 cup per bowl)
  • 4 medium carrots, grated or julienned
  • 4 cups de-stemmed and chopped kale (1 handful per bowl)


  1. Add the tempeh marinade ingredients (everything but the tempeh) to a sealable container and whisk until smooth. Add the tempeh, shake, place in the fridge. Flip and shake every 15 minutes for a minimum of 30 minutes, up to 2 hours.
  2. If you don’t have brown rice prepared, start that when the tempeh has about 20 minutes of marinating left as it will need 40-45 minutes to cook.
  3. When the tempeh is nearly done marinating. Preheat the oven to 375 degrees F. Place the marinated tempeh on a baking tray lined with parchment paper. Bake for 20 minutes.
  4. While the tempeh is baking, prepare the tamari tahini dressing by adding all the ingredients to a container and whisking or shaking until smooth and creamy. Adjust the amount of water used to reach a thick and creamy but pourable sauce.
  5. Prepare the corn and edamame according to package instructions.
  6. Thinly slice the red cabbage, grate or julliene the carrot and wash and de-stem the kale.
  7. Chop the de-stemmed kale and place in a large skillet with a few tablespoons of water. Cook for 4-5 minutes until all the kale has darkened in colour and wilted slightly.
  8. Once everything is ready, start assembling the bowls. Divide the ingredients between 4 bowls or containers and top with the tahini sauce.