Sesame Tempeh Buddha Bowl (Vegan)

Sharon Palmer

This Sesame Tempeh Buddha Bowl is inspired by tempeh—the traditional fermented Indonesian soy and grain cake. It’s filled to the brim with brown rice, crunchy radishes, baby kale, asparagus, mushrooms, and peppers. And topped with a tahini ginger dressing for bold flavor.

To make Sesame Roasted Tempeh, cube tempeh, and marinate in soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger for at least one hour before roasting in oven.
Arrange ingredients in a large, individual-sized serving bowl.
Drizzle with Tahini Ginger Dressing.
Sprinkle with sesame seeds and enjoy!

Follow along with me as I show you how to make this recipe for Sesame Tempeh Buddha Bowl here.

Sesame Roasted Tempeh Buddha Bowl (Vegan)

Sesame Tempeh Buddha BowlFind nirvana with this healthy, protein-packed, plant-based #Buddhabowl, filled with sesame roasted #tempeh, brown #rice, #kale, asparagus, bell peppers, mushrooms, and radishes and topped with a tahini dressing and sesame seeds. Get the recipe here (https://sharonpalmer.com/sesame-tempeh-buddha-bowl-vegan/) from Sharon Palmer, The Plant-Powered Dietitian.Video Editor: Christian Javryd EditingSponsored by Soyfoods Association of North America www.sharonpalmer.pvccbh3-liquidwebsites.com

Posted by Sharon Palmer: The Plant-Powered Dietitian on Wednesday, March 21, 2018

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Sesame Tempeh Buddha Bowl (Vegan)


  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x
Scale

Ingredients

Sesame Roasted Tempeh:

Tahini Ginger Dressing:

Buddha Bowl:

  • 2 cups baby kale
  • 8 radishes, thinly sliced
  • 2 cups cooked brown rice, short grain
  • 2 cups fresh asparagus, blanched* (may use frozen, thawed)
  • 2 cups sliced red bell peppers
  • 1 cup fresh, sliced mushrooms (i.e., enoki, brown, or white)
  • 4 teaspoons sesame seeds

Instructions

  1. To make Sesame Roasted Tempeh: Place cubed tempeh in a medium dish. Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger. Stir well, cover, and marinate in refrigerator for at least 1 hour. Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in top rack of oven and roast for 15-20 minutes, until golden and crisp on outside. Remove from oven and cool.
  2. To make Tahini Ginger Dressing: Mix together all ingredients until smooth and creamy.
  3. To make Buddha Bowls: In four large individual-sized serving bowls, arrange each with ½ cup baby kale, 2 sliced radishes, ½ cup brown rice, ½ cup asparagus, ½ cup sliced red bell peppers, ¼ cup mushrooms, and 2 ounces sesame roasted tempeh. Drizzle each bowl with 2 tablespoons of the tahini ginger dressing. Garnish each with 1 teaspoon of sesame seeds.
  4. Serve immediately.
Sesame Roasted Tempeh Buddha Bowl (Vegan)

Sesame Tempeh Buddha Bowl Find nirvana with this healthy, protein-packed, plant-based #Buddhabowl, filled with sesame roasted #tempeh, brown #rice, #kale, asparagus, bell peppers, mushrooms, and radishes and topped with a tahini dressing and sesame seeds. Get the recipe here (https://sharonpalmer.com/sesame-tempeh-buddha-bowl-vegan/) from Sharon Palmer, The Plant-Powered Dietitian. Video Editor: Christian Javryd Editing Sponsored by Soyfoods Association of North America www.sharonpalmer.pvccbh3-liquidwebsites.com

Posted by Sharon Palmer: The Plant-Powered Dietitian on Wednesday, March 21, 2018

Notes

*To blanch asparagus, place fresh asparagus in boiling water for 3 minutes, remove from water and drain immediately.

Nutrition

  • Serving Size: 1 serving
  • Calories: 376
  • Sugar: 4 g
  • Sodium: 456 mg
  • Fat: 17 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 44 g
  • Fiber: 6 g
  • Protein: 19 g

For other plant-based bowl recipes, check out the following:

Green Goddess Buddha Bowl
Moroccan Chickpea Sorghum Bowl
Stir-Fried Thai Sorghum Bowl

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