Vegan Tempeh Buddha Bowl

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

5 from 9 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Marinated Tempeh

1 approx. 227 gram package of tempeh about 1.5-2 cups cubed
2 tbsp almond butter
1 tbsp maple syrup or agave syrup
3 tbsp gluten-free tamari or low-sodium soy sauce
1 tbsp rice vinegar
1 tsp garlic powder
1/2 tsp pepper

For the Tamari Tahini Dressing

5 tbsp tahini 75 g
1.5 tbsp gluten-free tamari or low-sodium soy sauce
1 tbsp rice vinegar
2-4 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
2 cups cooked edamame
1 cup corn
1 cup finely shredded red cabbage
4 medium carrots grated or julienned
4 cups de-stemmed and chopped kale

Instructions

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.
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.
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.
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.
Prepare the corn and edamame according to package instructions.
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.
Once everything is ready, start assembling the bowls. Divide the ingredients between 4 bowls or containers and top with the tahini sauce.

Nutrition