Crispy Tempeh Buddha Bowl

★ 3.6 · Medium

This vegan grain bowl layers fluffy quinoa, roasted vegetables, and marinated crispy tempeh with a creamy peanut-ginger dressing for a well-balanced, nourishing meal.

20 minPrep Time

30 minCook Time

50 minTotal Time

4 servingsYield

Why You'll Love This

Naturally vegan and high in plant protein
Balanced, colorful, and great for meal prep
Customizable with whatever vegetables are on hand

Ingredients

1 cupquinoa, rinsed
2 cupswater
8 oztempeh, cut into 1/2-inch cubes
3 tablespoonssoy sauce, divided
1 tablespoonmaple syrup
1 tablespoonrice vinegar
3 tablespoonsneutral oil, divided
2 cupsbroccoli florets
2medium carrots, sliced into coins
1/3 cupcreamy peanut butter
1 tablespoonfresh ginger, grated
1 clovegarlic, minced
2 tablespoonsfresh lime juice
2 to 4 tablespoonswarm water, to thin dressing
1avocado, sliced, for topping
2 tablespoonssesame seeds, for garnish

Nutrition (estimated per serving)

520Calories

22gProtein

27gFat

51gCarbs

10gFiber

760mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 425 F and line a large baking sheet with parchment paper.
In a small saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the water is absorbed and the quinoa is tender, 15 minutes. Remove from heat, keep covered, and let steam for 5 minutes, then fluff with a fork.
While the quinoa cooks, whisk together 2 tablespoons of the soy sauce, the maple syrup, and rice vinegar in a medium bowl. Add the tempeh cubes and toss to coat; let marinate for at least 10 minutes.
On the prepared baking sheet, toss the broccoli and carrots with 1 tablespoon of the oil, a pinch of salt, and a pinch of pepper.
Roast the vegetables in the oven for 18 to 20 minutes, tossing once halfway, until tender and lightly charred at the edges.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat.
Add the marinated tempeh (reserving any leftover marinade) and cook, turning occasionally, until golden and crisp on multiple sides, 8 to 10 minutes.
Pour any reserved marinade into the skillet during the last minute of cooking and toss to glaze the tempeh.
To make the dressing, whisk together the peanut butter, remaining 1 tablespoon soy sauce, ginger, garlic, and lime juice in a small bowl. Whisk in warm water, 1 tablespoon at a time, until pourable and smooth.
Divide the cooked quinoa among four bowls.
Top each bowl with roasted broccoli and carrots, crispy tempeh, and sliced avocado.
Drizzle generously with the peanut-ginger dressing and sprinkle with sesame seeds before serving.

Tips

Marinating the tempeh even briefly helps it absorb flavor since tempeh is firmer and less porous than tofu.
Make a double batch of the peanut dressing; it keeps well in the fridge for a week and is great on many other dishes.