Vegan Buddha Bowl with Tempeh

Serves 2

This Tempeh Buddha Bowl is proof that plant-based meals can be both nourishing and incredibly satisfying. With protein-rich tempeh, fibre-packed chickpeas, and naturally sweet roasted sweet potatoes, this bowl delivers lasting energy, plenty of nutrients, and delicious flavour in every bite. Perfect for meal prep or an easy weeknight meal.

1 tbsp Almond Butter

1/2 tbsp Rice Vinegar

1 tbsp Water

1 tbsp Coconut Aminos or Soy sauce

1 tsp maple syrup

2 tsp toasted Sesame Seeds

½ tsp Garlic Powder

1 medium Sweet Potato (Cut into small cubes)

170.1 g [6 oz] Tempeh (Cut into small cubes)

1 cup Chickpeas, Drained and rinsed

1 ½ cups Shredded Red Cabbage

1 cup Arugula

1/3 cup, dry Brown Rice (Uncooked)

Lime wedge, for serving

Method:

Cook rice according to package.

In a medium bowl mix together almond butter, rice vinegar, water, maple syrup, coconut aminos, sesame seeds, and garlic powder.

Toss tempeh, sweet potato, and chickpeas with almond butter marinade. Allow to marinate for 20 minutes.

Preheat oven to 400°F (204°C).

Spread tempeh, sweet potato cubes, and chickpeas on a parchment-lined baking sheet and bake for 15-20 minutes, tossing halfway through, until tender.

Add brown rice to two bowls and top with shredded cabbage, arugula, cooked tempeh, sweet potato, and chickpeas. Squeeze lime wedge over top. Season with salt and pepper, to taste. Drizzle chili crisp or sriracha over top is you wish.

Serve warm or cooled.

Protein options: Swap tempeh for tofu

Dressing ingredient option: Spice it up with some sriracha

509cal per serving - 70g carbs - 9g fibre- 16g fat - 25.5g protein