Tempeh & Sweet Potato Buddha Bowl
This nourishing and tasty buddha bowl is so delicious and filling! It's packed with protein, fiber, vegetables, and vitamins and is so, so good.
Servings: 2
Calories: 478kcal
Ingredients
For the Tempeh:
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp hoisin sauce (or sub with maple syrup)
- 1 clove minced garlic
- 1/4 tsp cayenne pepper
- 1 tsp chipotle paste (or sub with chili powder)
- 1 8 oz block tempeh
For the Sweet Potato and Broccoli:
- 1 medium sweet potato
- 2 cups broccoli florets
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp oregano
To Assemble:
- 2 cups cooked brown rice
- ¼ medium avocado
- 2 tbsp hummus
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp water
Instructions
For the Tempeh Marinade:
- Prepare the marinade by mixing the soy sauce, rice vinegar, hoisin sauce, minced garlic, cayenne pepper, and chipotle paste in a large bowl. Make sure that there aren't any clumps and that the mixture looks smooth, and set this aside.
- To prepare the tempeh, first cut the 8 oz block into quarters. On a medium sized saucepan over medium heat, add the ¼ water a wait for it to come to a slow boil. Add in the tempeh and cover the saucepan with a lid to allow the tempeh to steam for 3-5 minutes or until it has started to puff up slightly. Remove the tempeh from the heat and wait for it to cool down before cutting the tempeh into thin strips, about ¼ to ½ inch thick.
- Add in the tempeh to the bowl with the soy sauce marinade and stir to coat the tempeh on all sides. Then, arrange the tempeh into one layer(if possible) on the bottom of the bowl and refrigerate the bowl with the tempeh. Leave the tempeh in the fridge to marinate for an hour, stoping to flip over the tempeh about halfway through the time or more often if you were unable to get the tempeh all in one layer at the bottom of the bowl. Marinate the tempeh for at least 1 hour and as much as 24 hours, so if you want to meal-prep this a day ahead, that'll work too! Towards the end of the marinating time, begin to preheat your oven to 400 °F.
- Remove the marinated tempeh from the bowl and arrange in a single layer on a medium sized sheet pan and set aside.
For the Sweet Potato and Broccoli:
- Clean and cube the sweet potato into about 1' cubes and place this in a large bowl. Add in the 4 cups broccoli as well as the olive oil, salt, pepper, and oregano and mix everything to combine (you can use your hands for this part). Spread the sweet potatoes and broccoli in a single layer on a large sheet-pan and set this aside. The sweet potatoes and broccoli cook at the same temperature as the
Roasting:
- In the preheated oven (400 °F), roast the sweet potatoes, broccoli, and tempeh for 15 minutes. After 15 minutes, remove from the heat and flip things over as best as you can and turn the baking sheets around in the oven to allow for an even bake. If you are roasting the tempeh or sweet potatoes and broccoli on different racks, switch the baking sheet that is on the top rack to make sure nothing gets burnt. Cook for an additional 10-15 minutes or until the tempeh starts to turn crisp and the sweet potato is easily pierced by a fork.
- Remove everything from the heat and allow to cool down for at least 2 minutes before assembling the bowls.
To Assemble:
- To prepare the buddha bowl dressing, mash the avocado in a small bowl and mix with the hummus, lemon juice, and lemon zest. Thin out the dressing , mix in the tablespoon of water or more/less according to personal preference.
- Assemble the buddha bowls by serving one large scoop of brown rice into each bowl along with about ½ cup of sweet potatoes, a handful of broccoli, and half of the crisp tempeh. Then, generously drizzle the dressing on top and enjoy warm or cold! This recipe is perfect for meal-prepping and makes a delicious, nourishing and comforting meal! :)