Spicy Tempeh Buddha Bowl

Spicy Tempeh Buddha Bowl

This vibrant and satisfying Buddha bowl features marinated tempeh in a sweet and savory maple-tamari glaze, served over fluffy quinoa with fresh, crunchy vegetables. It's the perfect balance of protein, healthy carbs, and colorful vegetables that will keep you energized and satisfied. Ready in just 30 minutes, this wholesome bowl is excellent for meal prep or a quick weeknight dinner.

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Course: Appetizer, Main Course, Snack

Cuisine: Asian, Vegetarian

Keyword: Vegetarian

Prep Time: 25

Cook Time: 20

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Tempeh Marinade:

8 oz tempeh sliced
¼ cup tamari or soy sauce
2 tbsp rice vinegar
2 tbsp maple syrup
4 cloves garlic minced
½ tsp sriracha

For the Bowl:

½ cup quinoa or grain of choice
1 cup water or vegetable stock
1 tbsp coconut oil
2 carrots shredded
2 green onions chopped
2 radishes sliced thin

Optional Toppings:

Microgreens
Sesame seeds
Hemp hearts

Instructions

In a bowl, whisk together tamari, rice vinegar, maple syrup, minced garlic, and sriracha to create the marinade.
Slice tempeh into ½-inch thick pieces and add to the marinade. Let marinate for at least 20 minutes, turning occasionally.
Meanwhile, rinse quinoa and cook in water or vegetable stock according to package instructions (typically 15 minutes). Fluff with a fork when done.
While quinoa cooks, prepare vegetables by shredding carrots, chopping green onions, and thinly slicing radishes.
Heat coconut oil in a large pan over medium-high heat. Remove tempeh from marinade (reserve marinade) and cook for 3-4 minutes per side until golden and slightly crispy.
Pour reserved marinade into the pan with tempeh and cook for an additional 1-2 minutes until sauce thickens slightly.
Divide cooked quinoa between two bowls and top with marinated tempeh, shredded carrots, green onions, and radish slices.
Garnish with microgreens, sesame seeds, and hemp hearts if desired. Serve immediately.

Notes

Steam tempeh for 10 minutes before marinating to remove any bitter flavors and help it absorb the marinade better

Substitute quinoa with brown rice, cauliflower rice, or farro for variety

Double the marinade recipe and use half as a dressing for the vegetables

Buddha bowls can be meal prepped - store components separately and assemble when ready to eat

For extra heat, increase sriracha to 1 teaspoon or add red pepper flakes

Leftovers keep refrigerated up to 2 days but are best consumed fresh for superior texture

Nutrition