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Maple Mustard Tempeh Bowl
Jenné
Delicious and hearty tempeh bowl made with sweet potatoes, beets, massaged kale, and marinated tempeh.
4.28
from
22
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Course
Main Course
Servings
2
Ingredients
1x
2x
3x
Tempeh Marinade
1/4
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
1/2
tsp
cayenne pepper
Buddha Bowl 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
1/2
cup
sauerkraut
1
bunch of kale
stemmed, washed, and chopped into thin ribbons
1
avocado
1/2
cup
toasted pumpkin seeds
Instructions
Marinade
Place ingredients into a bowl and whisk to combine.
Toss in the cubed tempeh, and stir well to coat it in the marinade.
Cover and allow the tempeh to marinate for at least 1 hour, or up to overnight.
Make your Bowl
Heat 1 tbsp of oil in a large skillet.
Add the marinated tempeh, and be sure to reserve the marinade liquid (you will need to use it for the salad dressing).
Cook the tempeh on medium heat until brown on all sides.
Place the chopped kale into a large mixing bowl, and drizzle the remaining marinade liquid over it.
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.
Add the sweet potato, beets, quinoa, sauerkraut, and tempeh. Toss well to make a salad. Top with pumpkin seeds.
If you would rather serve the Buddha bowl with the ingredients still separate, place each ingredient into a bowl, and top with pumpkin seeds.
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