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Korean-Inspired Vegan Buddha Bowl
Delicious and balanced vegan buddha bowl celebrates the flavors of Korean cuisine. Easy to make and perfect for weekly meal prep.
Servings: 4
Ingredients
Marinated Tempeh
- 1 block tempeh cut into cubes
- 3 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 2 tbsp gochujang paste
- 1 tbsp maple syrup
Sweet potatoes
- 3 sweet potatoes assorted orange and Korean varieties
- 1 tbsp neutral oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
Tahini Sauce
- 1/4 cup tahini
- 1 small clove of garlic minced
- 2-4 tbsp fresh lemon juice
- 1/4 cup water + more to thin
- 8 cups raw kale
- 4 cups cooked brown rice
- 2 cups vegan kimchi
- 4 tsp black or white sesame seeds
- 2 tbsp fresh chives or scallion
Instructions
Marinated tempeh
- In a bowl combine soy sauce, balsamic vinegar, gochujang, and maple syrup. Use a fork or small whisk to stir and break up any chunks of gochujang.
- Add the cubed tempeh to the bowl with the sauce––or another container with a lid––and stir to coat thoroughly. Cover and set in the refrigerator to marinate for at least 4 hours, or overnight.
- To cook the tempeh Preheat the oven to 375° F. Transfer the tempeh pieces to an oven-safe skillet or baking dish and roast for 20 minutes. They can be in the oven at the same time as the sweet potatoes.
Sweet potatoes
- Toss the cubed sweet potatoes with oil, garlic powder, smoked paprika, and salt. Transfer to a baking dish and roast for 40-45 minutes, or until tender and fragrant.
Tahini sauce
- Combine the tahini, garlic, lemon juice, and water in a bowl or jar with a lid. Stir well (or shake if you are using a jar). Add more water to thin, 2 tbsp at a time.
Assemble the buddha bowl
- Massage the kale with a few tablespoons of the tahini sauce and a pinch of sea salt. If you are making one bowl at a time, do this in the bowl you intend on eating out of. If you are making the entire serving (4 bowls), massage the kale in a larger mixing bowl then transfer it into serving bowls.
- Add a scoop of brown rice, tempeh, and sweet potatoes to the bowl. Top with kimchi and a drizzle of tahini sauce. Garnish with sesame seeds and fresh herbs (chives or scallion).
Video
Notes
Recipe Pro Tips:
Marinate the tempeh overnight for best flavor.
Save the leftover tempeh marinade to drizzle over the finished bowl.
Follow the instructions on your brown rice to cook. I always prepare brown rice in the Instant Pot. The recipe is simple: 1 cup of brown rice + 1 1/4 cup water + 1 tsp neutral oil. Pressure cook for 24 minutes, then natural steam release for at least 10 minutes.
Save the leftover tempeh marinade to drizzle over the finished bowl.
Follow the instructions on your brown rice to cook. I always prepare brown rice in the Instant Pot. The recipe is simple: 1 cup of brown rice + 1 1/4 cup water + 1 tsp neutral oil. Pressure cook for 24 minutes, then natural steam release for at least 10 minutes.
Nutrition
Calories: 565kcal | Carbohydrates: 97g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 1460mg | Potassium: 1146mg | Fiber: 13g | Sugar: 14g | Vitamin A: 28511IU | Vitamin C: 49mg | Calcium: 255mg | Iron: 6mg