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Easy Vegan Buddah Bowl

This nutrient-packed vegan buddha bowl is full of fresh veggies, beans, cabbage, rice and a tangy sauce that makes this dish hearty and delicious.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4

Ingredients

Tempeh:

  • 1 package tempeh (250g) cut into ¾ inch cubes
  • 1/4 cup soy sauce or tamari
  • 1 teaspoon rice wine vinegar or apple cider vinegar
  • 1 teaspoon sriracha or chili paste
  • 1 teaspoon sesame oil
  • 1 tbsp natural peanut butter

For the Bowl:

  • 2 c cooked black rice can sub in brown rice
  • 1 c red cabbage finely sliced
  • 2 large carrots julienned
  • 2 avocados sliced
  • 1 c frozen edamame beans defrosted
  • 1 medium sweet potato, peeled and cubed
  • Green onion (optional) for garnish
  • sesame seeds (optional) for garnish

Instructions

  • Preheat oven to 425°F and get all of your ingredients ready.
  • In a small, flat dish, combine diced tempeh and 3 tbsp water; cover and microwave on high for 3 minutes. When steamed, add soy sauce, vinegar, sriracha and sesame oil; toss and set aside for 10 minutes.
  • Assemble the bowls by adding a scoop of rice to the bottom of each bowl, a small handful of cabbage, some julienned carrots, a few edamame, and half a sliced avocado; set the bowls aside. 
  • Place steamed and marinated tempeh and cubed potato onto a baking sheet and place into oven and bake for 10 minutes, remove from oven, turn over tempeh and toss potato and bake for another 10 minutes until browned. 
  • Divide the tempeh and potatoes among the prepared bowls. Add the peanut butter to the remaining marinade at the bottom of the dish and and add about 1/4 cup water to thin out; stir well and drizzle over bowls.
  • Garnish with sliced green onion and sesame seeds