Maple Mustard Tempeh Bowl with Roasted Veggies and Quinoa

You’re going to love this balanced vegan Buddha bowl made with marinated tempeh, beets, roasted sweet potatoes and massaged kale. It’s comforting, nutrient-dense, simple to prepare, and ideal for meal prep.

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What is a Buddha Bowl

A Buddha bowl is a nourishing vegetable-and-grain bowl inspired by macrobiotic principles that prioritize balance with wholesome plant-based ingredients. It’s an easy way to combine a variety of textures and nutrients in one satisfying meal.

Buddha bowls contain the following:

• Whole grain like brown rice, quinoa, or millet
• Legume like beans, tempeh, tofu, or lentils
• Starchy vegetable like sweet potato or pumpkin
• Green vegetable like broccoli, kale, spinach, or cabbage
• Fermented vegetable like sauerkraut or kimchi
• Wholesome fat like avocado, coconut, tahini, nuts, or seeds

Buddha bowls are easy to assemble and excellent for prepping ahead. Make the components on your meal-prep day and combine them in different ways through the week. This Maple Mustard Tempeh Bowl balances creamy avocado, tangy sauerkraut, starchy sweet potatoes, and savory-sweet tempeh for a comforting, nutrient-packed meal.

Colorful Tempeh Bowl

We eat with our eyes first, and this tempeh bowl is a bright, attractive feast. Designing your plate to be colorful helps ensure variety: different pigments in fruits and vegetables reflect different phytonutrients. For example, orange sweet potatoes are rich in beta-carotene, while beets get their deep hue from betalains, both of which offer antioxidant and anti-inflammatory benefits.

The Ultimate Vegan Tempeh Bowl

Maple Mustard Marinade

This sweet-and-savory marinade flavors the tempeh and doubles as a dressing for massaged kale. You’ll use:

• Maple syrup
• Vinegar (apple cider vinegar preferred)
• Soy sauce or tamari
• Mustard (stone-ground or Dijon)
• Cayenne pepper
• Black pepper

Tempeh

Tempeh is a fermented soycake with a firm texture and nutty flavor. Any variety (original, three-grain, etc.) works well. It benefits from time in the marinade: at least 1 hour is ideal. If short on time, steam the tempeh for 10 minutes, then marinate for 30 minutes to help it absorb flavor.

Kale and Avocado

Greens add vitamins, minerals, and fiber. To make kale tender, roll the leaves and slice thinly into ribbons. Massaging kale with the dressing and avocado helps break down tough fibers, improving texture and nutrient absorption. Massage about 2–3 minutes until the leaves soften.

Bright, nutrient-dense additions

Add colorful components for flavor and visual appeal: roasted sweet potatoes bring sweetness and beta-carotene, beets add earthiness and vivid color, sauerkraut contributes acidity and probiotics, and quinoa or another grain adds bulk. Finish with toasted pumpkin seeds for crunch and healthy fats.

Once the elements are prepared, combine the kale, avocado, roasted sweet potatoes, beets, quinoa, sauerkraut, and tempeh. Toss gently and top with pumpkin seeds. Alternatively, arrange components separately in the bowl for a composed Buddha bowl.

Check out these other incredible vegan tempeh recipes!

• Marinated Tempeh Tacos
• Tempeh Tikka Masala | Easy Instant Pot Recipes
• Smokey Tempeh + Kale Salad