Vegan Tempeh Buddha Bowl
This Vegan Tempeh Buddha Bowl features high-protein, marinated and baked tempeh, roasted purple sweet potatoes and broccoli, and a sweet and tangy peanut sauce served on top of steamed Jasmine rice.
Servings: 4 bowls
Ingredients
Marinated Tempeh
- 2 8oz blocks of tempeh
- ½ cup tamari
- ¼ cup rice vinegar
- ¼ cup maple syrup
- 2 tablespoons toasted sesame oil
- 1 tablespoon sriracha
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ¼ teaspoon ginger powder
Roasted Broccoli and Purple Sweet Potato
- 4 cups broccoli florets large pieces chopped in half
- 2 purple sweet potatoes diced into 1-inch cubes
- 2 tablespoons olive oil extra virgin
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Peanut Sauce
- ¼ cup smooth peanut butter
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sriracha
Tempeh Buddha Bowl
- 4 cups Jasmine rice cooked
- Marinated tempeh
- Roasted broccoli and sweet potatoes
- 1 avocado diced
- ¼ cup microgreens chopped
- Sesame seeds to garnish
- Peanut sauce
- Sriracha for serving
- Lime for serving
Instructions
Marinate the Tempeh
- Remove the tempeh from its package and slice each block into triangles, resulting in about 16 pieces total.
- Add one inch of water to a medium pot and place a steamer basket over top. Place the tempeh in the steamer basket and bring to the stove. Turn to high heat until boiling, then down to a simmer for 10 minutes, covered.
- Add all of the marinade ingredients to a large, shallow dish. Use a whisk to mix together the ingredients.
- When the tempeh is done steaming, turn off the heat and use tongs to place each tempeh piece in the dish with the marinade. Try to get each piece to lay down flat so that one side of each piece is saturating well in the marinade.
- Marinate for at least 30 minutes, preferably longer. I marinated my tempeh for 45 minutes, but you can marinate for 1-2 hours if you plan ahead. Halfway through (the 15-25 minute mark), flip each piece of tempeh to ensure all sides get evenly saturated.
Bake the Tempeh and Veggies
- Preheat the oven to 425F. Prepare two baking sheets with parchment paper (if needed). I use ceramic baking sheets which work really well without parchment paper.
- Add the broccoli florets and diced sweet potato to a large bowl and add the olive oil, ginger powder, garlic powder, salt, and pepper. Use a spoon to mix everything together, evenly coating the veggies with the oil and seasoning. Spread the broccoli and sweet potatoes onto one of the baking sheets.
- Place in the oven and roast for 15 minutes. At the 15 minute mark, use tongs to flip some of the pieces and stir the veggies around. Roast for 5 more minutes, or until the sweet potatoes are fork tender and the broccoli is slightly charred.
- When the tempeh is done marinating, use tongs to place each piece on a separate baking sheet. Keep the extra marinade off to the side near your oven. Bake the tempeh for 10 minutes, then remove from the oven to brush marinade onto each piece. Flip the tempeh using tongs and brush more marinade over top. Continue baking for 10 minutes, or until the edges of the tempeh are crispy. Remove from the oven and brush additional marinade onto both sides of each piece.
Assemble the Bowls
- Place a large scoop of rice into each bowl. Top each bowl with 4 pieces of tempeh and the desired amount of broccoli and sweet potato. Add diced avocado to each bowl, along with chopped microgreens.
- Serve with sesame seeds, the peanut sauce, sriracha, and lime juice, if desired. I think the lime gives a bit of extra tang that balances well with the sweet and salty nature of the tempeh and peanut sauce.