Sharon Palmer

Published on March 19, 2018

Updated on April 7, 2020

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.

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

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Sesame Tempeh Buddha Bowl (Vegan)

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

Author: The Plant-Powered Dietitian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This satisfying Sesame Tempeh Buddha Bowl is filled to the brim with tempeh, brown rice, crunchy radishes, baby kale, asparagus, mushrooms, and peppers, with a topping of tahini ginger dressing for bold flavor.

Scale

Ingredients

Sesame Roasted Tempeh:

1 8-ounce package plain tempeh, cubed
2 tablespoons soy sauce, reduced sodium
1 tablespoon sesame oil
½ teaspoon sriracha sauce
½ teaspoon agave syrup
1 clove garlic, minced
1 teaspoon fresh grated ginger

Tahini Ginger Dressing:

2 tablespoons tahini
¼ cup freshly squeezed lemon juice
1 tablespoon soy sauce, reduced sodium
½ teaspoon agave syrup
1 teaspoon fresh ginger, grated

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

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.
To make Tahini Ginger Dressing: Mix together all ingredients until smooth and creamy.
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.
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