Easy, light, fresh, and packed with flavor, this tempeh buddha bowl is an easy Spring recipe!
- 1 block of tempeh (8 ounces)
- 1 avocado
- 1/2 cup uncooked quinoa
- 4 cups chopped veggies of choice (I used carrots, cabbage, radish and arugula as a base)
- Optional: bean or legume such as chickpeas
- 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:
- Prepare the quinoa according to packed instructions.
- 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 mandolin 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!
The tempeh can be subbed for tofu.
Keywords: buddha bowl, vegan tempeh, vegan buddha bowl, vegan tempeh recipes, tempeh buddha bowl