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Tempeh Buddha Bowl with Squash
If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash. All the vegetables in this recipe give it many vibrant colors.
5
from 1 vote
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Course:
Main Course
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
buddha bowl, Tempeh Buddha Bowl
Total Time:
30
minutes
minutes
Servings:
2
Calories:
1011
kcal
Author:
Veg Kitchen
Ingredients
Marinated Tempeh
1
package tempeh
cubed
2
tbsp
sesame oil
1
tbsp
rice vinegar
salt and pepper
Vinaigrette
2
tbsp
creamy peanut butter
2
tbsp
soy sauce or tamari
1
tsp
fresh ginger
grated
juice of 1 lime
1
tbsp
olive oil
½
cup
warm water
Buddha Bowl
½
fresh squash or 1 cup frozen cubes squash
2
cups
quinoa
2
cups
baby spinach
US Customary
-
Metric
Instructions
In a bowl, mix all the marinade ingredients and add the tempeh. Marinate in the fridge for 30 minutes to 24 hours.
Prepare the vinaigrette. In an airtight jar, mix all the vinaigrette ingredients and stir vigorously. Set aside.
When the marinated tempeh is ready, sauté the tempeh for about 5 minutes in a warm, slightly oiled pan.
Assemble the buddha bowl by dividing all the remaining buddha bowl ingredients into 2 large bowls. Add the tempeh and the vinaigrette to taste.
Keep the rest of the vinaigrette in the fridge up for 5 days.
Nutrition
Calories:
1011
kcal
|
Carbohydrates:
136
g
|
Protein:
33
g
|
Fat:
40
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
15
g
|
Monounsaturated Fat:
17
g
|
Sodium:
1122
mg
|
Potassium:
1933
mg
|
Fiber:
17
g
|
Sugar:
6
g
|
Vitamin A:
22768
IU
|
Vitamin C:
48
mg
|
Calcium:
213
mg
|
Iron:
11
mg
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