These Vegan Tempeh Buddha Bowls are full of wholesome ingredients like fluffy quinoa, marinated tempeh, carrots, radishes, and green onions!
Is there anything better than a bowl full of bright veggies?
Maybe a bowl full of bright veggies with fluffy quinoa and marinated tempeh! I’m really excited to be sharing these tempeh buddha bowls with you today. I’ve been testing a lot of bowl variations lately and this one was an obvious winner.
If you’re not familiar with tempeh, we’ve cooked with it before in my baked egg rolls, bbq tempeh stuffed baked potatoes, tempeh tacos, and vegan lettuce wraps. Tempeh is made from soybeans and is a great way for vegetarians and vegans to get more protein into their diets.
Tempeh has a very distinct flavor that I like on it’s own, but marinating it with garlic and soy sauce really takes things up a notch. I love turning that marinade into a thick sauce to coat the tempeh in this healthy, flavorful bowl.
What’s in a Buddha Bowl?
A buddha bowl (sometimes called a nourish bowl) is a wholesome, hearty meal consisting of a healthy grain, veggies, and protein. This buddha bowl includes:
- saucy marinated tempeh
- micro greens
- green onion
- sesame seeds
- hemp hearts
How to make a Buddha Bowl
These tempeh buddha bowls come together fast and easy. Marinate the tempeh while your quinoa cooks and you chop the veggies. Sautee for a few minutes, then thicken the sauce before tossing with the seared tempeh. Layer it all in a bowl and enjoy!
I like to use a julienne peeler to get those long strips of carrots, but you could also purchase pre-shredded carrots or use a food processor or grater to get them into pieces. I also use a mandolin for thinly sliced radishes, but they could also be cut by hand.
These vegan tempeh buddha bowls can be customized! Here are a few ideas to get you started:
- Swap the quinoa for your other favorite grain such as rice, bulgur, or farro
- Use whatever fresh veggies you have on hand such as red bell pepper or beets
- Drizzle the bowls with sriracha or a spoonful of sambal oeleck for extra spice
- Skip the tempeh and turn the marinade into a sauce as instructed for tofu or store bought meat substitutes
- Instead of coating the tempeh in the sauce, drizzle it over the top of the finished bowl
- Swap the maple syrup for honey or other liquid sweetener (may not be vegan)
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Vegan Tempeh Buddha Bowl
- 1/4 cup soy sauce or tamari
- 2 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 4 cloves garlic, minced
- 1/2 teaspoon sriracha
- 8 ounces tempeh, sliced
- 1/2 cup quinoa
- 1 cup water or vegetable stock
- 1 tablespoon coconut oil
- 2 teaspoons cornstarch
- 1/2 cup micro greens
- 2 carrots, shredded or cut into strips
- 2 green onions, chopped
- 2 radishes, thinly sliced
- Sesame seeds, optional
- Hemp hearts, optional
- In a shallow bowl, combine soy sauce, rice vinegar, maple syrup, garlic, and sriracha. Add the tempeh and turn over to coat completely. Marinate 15-30 minutes, turning once.
- Meanwhile, place quinoa and vegetable stock in a small pot and bring to a boil. Reduce the heat to low, cover with a tight fitting lid, and let cook for 15 minutes or until all the water is absorbed. Turn off the heat and let rest, covered, for 5-10 minutes.
- In a large skillet, melt the coconut oil over medium heat. Add the marinated tempeh in a single layer, shaking off any excess marinade. Cook 7-8 minutes, turning once, until the tempeh is golden brown.
- While the tempeh is cooking, combine 2 teaspoons cornstarch with 1 tablespoon water in a small bowl. Add to the marinade and mix thoroughly.
- When the tempeh is done cooking, remove it to a plate. Add the marinade to the pan and stir until thick, about 1 minute. Return the tempeh to the pan and stir to coat. Remove from the heat.
- In a large bowl, add a scoop or two of quinoa, then layer in tempeh, carrots, green onions, and radishes. Sprinkle to taste with sesame seeds and hemp hearts.