How to Make Tempeh Buddha Bowls
Step #1: Prepare the miso-almond sauce by combining almond butter, vinegar, oil, miso, and maple syrup in a small blender or food processor*. Pulse until well-combined and smooth. Add enough plant-based milk or water to thin to a pourable consistency. Set aside. My body is just craving veggies, you know? I want something a bit heartier, but still healthy. The perfect choice? Tempeh Buddha bowls! These gorgeous tempeh bowls are entirely plant-based, so they’re perfect for a meatless Monday. The star of the show here is the tangy miso-almond sauce. Without it, there’s really no point. Step #2: Heat one tablespoon of coconut oil in a medium skillet set over medium-high heat. Once the oil is shimmering, add the tempeh cubes and brown each side for one minute—6 minutes total. Remove from the pan and set aside. Step #3: Turn the heat down to medium and add the diced sweet potato. Cover and allow to steam for 5 minutes. Uncover and turn the heat back up to medium-high. Add another tablespoon of coconut oil along with the broccoli and bell pepper. Cook, tossing occasionally, until the sweet potato is tender and the vegetables are softened and browned (about 6 to 8 minutes). I highly recommend serving this up with a steaming mug of Yogi Tea for optimal feel-good vibes. The Himalaya one is my favorite. Buddha bowls are excellent for meal prep. You can cook the grains, tempeh, and vegetables in advance. When it’s time to eat, simply reheat the ingredients and assemble your bowl with the sauce and fresh toppings like avocado or herbs. To reheat, warm the tempeh and vegetables in a microwave or skillet until heated through. For the grains, add a splash of water when microwaving to retain moisture. Reheat the sauce separately, stirring well to maintain consistency.
