Name: Tempeh Buddha Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 16 oz tempeh, cut into 1-inch cubes; 3 tbsp low-sodium soy sauce or tamari; 2 tbsp maple syrup; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tbsp grated fresh ginger; 2 cups cooked brown rice or quinoa; 4 cups mixed greens or baby spinach; 2 medium carrots, julienned or grated; 1 medium cucumber, thinly sliced; 1 ripe avocado, sliced; ¼ cup roasted peanuts or cashews, chopped; ¼ cup cilantro leaves, chopped; 2 tbsp sesame seeds, for garnish

Instructions

Prepare the marinade

In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger until well combined. Add the tempeh cubes and gently toss to coat. Let marinate for at least 15 minutes, or cover and refrigerate for up to 24 hours for deeper flavor.
Cook the tempeh

Heat a large non-stick skillet over medium-high heat. Add the marinated tempeh (reserving any leftover marinade) and cook for 3-4 minutes per side until golden brown and caramelized. In the last minute of cooking, pour any remaining marinade over the tempeh and allow it to reduce into a glaze.
Prepare the bowl base

Divide the cooked brown rice or quinoa among four serving bowls. Top each with a layer of mixed greens or baby spinach. Arrange the julienned carrots and cucumber slices around the edges of each bowl.
Add the tempeh and toppings

Place the cooked tempeh in the center of each bowl. Fan out avocado slices next to the tempeh. Sprinkle each bowl with chopped nuts and fresh cilantro.
Finish and serve

Garnish each bowl with sesame seeds and a drizzle of any remaining glaze from the pan. Serve immediately while the tempeh is still warm, or refrigerate for a refreshing cold bowl option.

Tempeh Buddha Bowl

Ingredients

Instructions

Nutritional Information