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

Maple Mustard Tempeh Buddha Bowl


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5 from 1 review

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

Description

This vegan tempeh Buddha bowl is coated in a creamy maple mustard dressing.  It's packed with quinoa, roasted sweet potatoes, silky avocado, crunchy apple, and marinated tempeh.


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 tablespoons 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 the tempeh cool until you’re able to handle it, then cut tempeh into 1/2 inch cubes.

  4. Add the tempeh to the marinade, and toss the cubes around to ensure they’re covered.  Let it marinate for about 15-20 minutes.  Toss the cubes around about every 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.  Lift them out of the bowl onto a baking tray to leave excess vinegar behind.  (Or skip the apple cider vinegar and 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. Tempeh: 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 be reduced in size (I just reuse the bowl from the sweet potatoes).
  11. To serve: Portion off the quinoa, cooked potatoes, tempeh, diced apples, and sliced avocado into bowls and add the mustard dressing.

Notes

Steaming the tempeh before marinating lets the tempeh puff up slightly and soaks up the marinade better.  Plenty of times I’ve just not steamed the tempeh, cubed it, and marinated it with half of the marinade ingredients (half because it won’t soak up as much).  Then bake 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.

You can also skip the tempeh steaming and marinate the tempeh overnight instead.

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