Easy and delicious this spring buddha bowl and vegan tempeh recipe is the perfect recipe for as the weather warms up. It’s gluten free, perfect for meal prep, and made ultra delicious with a creamy orange tahini dressing!
Are you team tempeh or tofu? Maybe neither?! Either way, both tempeh and tofu are pretty bland foods on their own, but I’ve finally mastered the art of spicing them up! I personally love tempeh because of its gut supporting properties (source) and it has a much firmer texture than tofu.
This vegan tempeh recipe is so easy to make and takes a naturally pretty bland food and makes it 100 times better.
What is the difference between tofu and tempeh?
Tempeh uses whole soybeans that have been fermented into a more firm and dense “cake.” Tofu on the other hand is made from pressed and condensed soy milk that is formed into solid almost sponge like blocks.
Both tempeh and tofu contain high amounts of protein but they have very different tastes and textures.
What goes in a buddha bowl?
A whole lot of goodness! Most buddha bowls have a bunch of veggies, a source of protein and a carb like quinoa or sweet potatoes. This spring buddha bowl has tempeh, quinoa, some fresh veggies, avocado and a delicious orange tahini dressing.
This vegan tempeh recipe has a similar sauce to my sesame chickpeas, with a few tweaks. It’s easy, flavorful, and only takes about 10 minutes to make. While the tempeh and quinoa are cooking you can prep your veggies!
I opted for some spring veggies such as radishes and purple carrots, but anything goes! Asparagus, steamed broccoli, peas, cabbage, whatever you can get your hands on!
How to make vegan tempeh
This recipe is super simple. Maybe too simple?! No such thing. All you need to do is saute the garlic and toasted sesame oil in a pan until the garlic is golden brown and very fragrant.
Meanwhile, mix the arrowroot powder and vegetable broth together and set aside. This mixture will be used to thicken the sauce. Once the garlic is browned, add in the remaining sauce ingredients to the pan with the arrowroot mixture and whisk together.
Immediately add in the tempeh and let cook over medium/low heat. The mixture will start to bubble and the sauce will thicken. Once thickened, turn off the heat and let the tempeh sit in the sauce to soak up all of the flavors.
While the tempeh is marinating, you’ll make the quinoa, chop up a bunch of veggies, drain a can of chickpeas and assemble your bowl!
Additionally, if you want a step by step guide on how to assemble your bowl, I have a full guide for how to make the perfect buddha bowl here.
The beauty of buddha bowls is that you really can’t go wrong. You can add whatever veggies and protein you want, and as long as you have a delicious sauce to go with it, you’re golden!
A few final thoughts on this tempeh recipe
- The tempeh can be subbed for extra firm tofu if you prefer. No additional changes need to be made if you use tofu.
- Once cooked, this tempeh recipe will last in the fridge for about 3-5 days.
- Feel free to make an extra large batch of the orange tahini dressing, it will store well in the fridge for about 1-2 weeks in an air tight container.
- You can use raw or cooked veggies for this buddha bowl. If using cooked, just saute them in a pan with some olive oil or steam them using a steamer basket.
If you make this recipe, don’t forget to tag me on instagram so I can see your beautiful creation! Leave a comment below and let me know how it turns out!
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Easy and delicious this spring buddha bowl and vegan tempeh recipe is the perfect recipe for as the weather warms up. It’s gluten free, perfect for meal prep, and made ultra delicious with a creamy orange tahini dressing!
Ingredients
Bowl:
- 1 block of tempeh (8 ounces)
- 1 avocado
- 1 1/2 cup cooked quinoa
- 4 cups chopped veggies of choice (I used carrots, cabbage, radish and arugula as a base)
- Optional: bean or legume such as chickpeas
Tempeh Sauce:
- 3 cloves garlic
- 1–2 tbsp toasted sesame oil
- 1/3 cup tamari or soy sauce
- 2–3 tbsp maple syrup
- 1.5 tbsp arrowroot powder
- 3 tbsp vegetable broth
Orange Tahini Dressing:
- 1/3 cup tahini
- Juice from 1–2 oranges (about 1/4 cup)
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 tsp sea salt
- 1–2 tablespoons of water to thin (if needed)
Instructions
- Prepare the quinoa.
- To prepare the tempeh, mince the garlic and add to a sauté pan with the toasted sesame oil.
- Sauté for a few minutes or until the garlic is very fragrant.
- In a small bowl combine the arrowroot powder and 3 tbsp of vegetable broth and mix until no clumps remain. Set aside.
- To the sauté pan with the garlic, add in the tamari (gluten free soy sauce), maple syrup and whisk together.
- Add in the arrowroot mixture and stir.
- Cook on low heat for about a minute.
- When bubbles start to form, add in the chopped tempeh and stir until it is well coated.
- Cook on low heat until the sauce becomes thick and sticky (only about 5-10 minutes).
- In the meantime, prep your veggies. I like to use a mandoline to slice them nice and thin.
- Assemble your bowl by starting with a base of greens (I like arugula, spinach, or mixed greens in this case), add the quinoa, tempeh, and veggies.
- Make the dressing by adding all ingredients into a small bowl and whisking together until nice and smooth. Drizzle over the bowl and enjoy!
Notes
The tempeh can be subbed for tofu.
Once cooked, this tempeh recipe will last in the fridge for about 3-5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 12g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 9.3g
- Protein: 16.3g
Keywords: buddha bowl, tempeh recipe, vegan buddha bowl, vegan tempeh recipes
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