Smoky Tempeh Buddha Bowl

Smoky Tempeh Buddha Bowl Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes



1 small sweet potato, chopped into bite-size pieces

1 tablespoon extra virgin olive oil

½ teaspoon salt

¼ cup dry quinoa

½ cup vegetable broth

4 ounces faux bacon-flavored tempeh

Almond Curry Sauce

3 tablespoons almond butter

3 tablespoons dairy-free milk

1½ tablespoons tamari

1 tablespoon rice vinegar

1 tablespoon red curry paste

To Assemble

2½ cups baby spinach

½ cup chopped red bell pepper

½ cup chopped purple cabbage



2Preheat the oven to 375°F.

3Place the sweet potatoes on a baking sheet. Drizzle the oil over the top and lightly toss. Sprinkle with salt. Bake for 30 to 35 minutes or until they can be easily pierced with a fork. Set aside.

4Meanwhile, cook the quinoa. Place quinoa in a sieve and rinse well. In a small saucepan, combine quinoa and broth. Bring to a boil, cover, and reduce to a simmer. Cook for 10 to 15 minutes or until the broth is absorbed. Remove from the heat and let set with the cover on for 5 minutes.

5 Cut the tempeh into ¼-inch slices and then cube.

6Almond Curry Sauce: Mix all the ingredients together in a small bowl until smooth and well combined.

7Assembly: Fill each salad bowl with the spinach. Make a decorative rim with the spinach tips if so desired. Divide the quinoa and vegetables between the two bowls and lay in a circle: peppers, quinoa, cabbage, sweet potatoes, and lastly, tempeh. Drizzle the dressing in a circle over all.

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