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!
- 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
- 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.
- 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!
The tempeh can be subbed for tofu.
Once cooked, this tempeh recipe will last in the fridge for about 3-5 days.
- 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