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Mustard tempeh buddha bowl with avocado, sweet potato, kale, quinoa, and apple in a bowl.

Mustard Tempeh Buddha Bowl

★★★★★

5 from 1 review
  • Author: Allie
  • Total Time: 55 minutes
  • Yield: 4-5 servings 1x
  • Diet: Vegan

Description

This vegan mustard tempeh Buddha bowl is loaded with quinoa, roasted sweet potatoes, silky avocado, crunchy apple, marinated tempeh, and tossed with a creamy mustard dressing.

Ingredients

Scale

Tempeh

  • 2 (8 ounces each) packs of tempeh,
  • 2 tablespoons tamari or low-sodium soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar

Sweet Potatoes

  • 1 medium ((1.2 lb) 578 g) sweet potato, cubed
  • 1 tablespoon apple cider vinegar or a neutral-tasting oil
  • Salt to taste

Dressing

  • 1/3 cup spicy brown mustard
  • 4 tablespoons maple syrup
  • 3 tablespoon tamari or low-sodium soy sauce
  • 2 tablespoons tahini
  • 1 tablespoon apple cider vinegar

For the Bowls

  • 3-4 cups of kale, stem removed and torn into bite-size pieces
  • 1 avocado, deseeded and sliced
  • 1 apple, diced
  • 1 cup uncooked quinoa

Instructions

  1. For the Tempeh: Place the tempeh in a pan with water coming halfway up the blocks of tempeh, and simmer on medium to medium-high for 10 minutes, flipping halfway through.  Or use a steamer basket and steam it for 10 minutes.
  2. While the tempeh is steaming, whisk together the tamari, maple syrup, and apple cider vinegar.
  3. Once steamed, let it cool until you’re able to handle it, then cut tempeh into 1/2-inch cubes.
  4. Place the tempeh in a shallow dish and pour the marinade over it, toss the cubes around to ensure they’re covered.  Let it marinate for about 15-20 minutes.  Toss the cubes around about every 5-10 minutes, to ensure even marinating.  (It can also marinate overnight)
  5. Preheat the oven to 425 F (220 C).
  6. For the Potatoes: For oil-free roasting toss sweet potatoes with apple cider vinegar and salt.  Don’t pour them onto a baking tray, lift them out of the bowl to leave excess vinegar behind.  If you're not oil-free use a neutral-tasting oil.
  7. Bake the sweet potatoes on a silicone mat or parchment-lined baking tray for 25-30 minutes, stirring halfway through.
  8. Bake the marinated tempeh on a silicone mat or parchment-lined baking tray for 20 minutes, stirring halfway through.
  9. For the Quinoa and Dressing: While the potatoes are cooking, prepare the quinoa according to package instructions.  Then whisk the ingredients together for the dressing.
  10. For the Kale: Massage the kale with 2 tablespoons of dressing, and tear it into bite-size pieces if needed.  The volume of kale should reduce in size (I just reuse the bowl from the sweet potatoes).
  11. To serve: portion off the quinoa, cooked potatoes, tempeh, diced apples, sliced avocado into bowls, and add the mustard dressing.

Equipment

Notes

Steaming the tempeh before marinating lets the tempeh puff up slightly and soaks up the marinade better.  Plenty of times I’ve just tossed un-steamed cubed tempeh with half of the marinade ingredients and baked it as per the instructions.  I think the tempeh tastes better steamed and marinated, but if you choose not to it will be covered with a flavorful mustard dressing.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: main course
  • Method: oven
  • Cuisine: american

Keywords: tempeh buddha bowl, tempeh bowl, vegan tempeh bowl

Find it online: https://www.threelittlechickpeas.com/mustard-tempeh-buddha-bowl/