Maple Mustard Tempeh Buddha Bowl Salad
Prep time
Cook time
Total time
If you're new to tempeh you're in for a treat. Any kind of tempeh will work for this recipe (original, 3 grain, etc). Tempeh needs time to absorb the flavors of the marinade so I recommend marinating it for at least one hour in this dressing. If you don't have that much time, steam the tempeh for 10 minutes before marinating it for at least 30 minutes.
Serves: 2-4
tempeh marinade
  • ¼ cup apple cider vinegar
  • 2 tbsp tamari soy sauce
  • 2 tbsp maple syrup
  • 3 tbsp stone ground mustard or dijon mustard
  • 1 tsp fresh black pepper
  • ½ tsp cayenne pepper
Buddha bowl/Salad Ingredients
  • 1 package tempeh, cubed
  • 2 sweet potatoes, cubed & roasted at 375° for 35 minutes
  • 2 medium beets, steamed and cubed (or roasted)
  • 1 cup quinoa, cooked
  • ½ cup sauerkraut
  • 1 bunch of kale, stemmed, washed, and chopped into thin ribbons
  • 1 avocado
  • ½ cup toasted pumpkin seeds
  1. Place ingredients into a bowl and whisk to combine.
  2. Toss in the cubed tempeh, and stir well to coat it in the marinade.
  3. Cover and allow the tempeh to marinate for at least 1 hour, or up to overnight.
Make your bowl
  1. Heat 1 tbsp of oil in a large skillet.
  2. Add the marinated tempeh, and be sure to reserve the marinade liquid (you will need to use it for the salad dressing).
  3. Cook the tempeh on medium heat until brown on all sides.
  4. Place the chopped kale into a large mixing bowl, and drizzle the remaining marinade liquid over it.
  5. Add diced avocado, and use your hands to massage the avocado and dressing into the kale. Massage it until it is tender, about 3 minutes.
  6. Add the sweet potato, beets, quinoa, sauerkraut, and tempeh. Toss well to make a salad. Top with pumpkin seeds.
  7. If you would rather serve the Buddha bowl with the ingredients still separate, place each ingredient into a bowl, and top with pumpkin seeds.
Recipe by Sweet Potato Soul by Jenné Claiborne at