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. With a vegetable protein like tempeh, this version of a Buddha bowl is one of my favorites.

Recipe

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

Servings:

Calories: 1011kcal

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.