Immunity-Boosting Teriyaki Buddha Bowl

Immunity-Boosting Teriyaki Buddha Bowl

This vegetarian Buddha bowl is a delicious marriage of color, flavor, texture and nutrition plus it will give your immune system a boost!

Course Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 564 kcal
Author The Foodie Physician



  • 1 cup sorghum or other whole grain like quinoa, millet or farro
  • 8 ounces tempeh
  • 2 medium sweet potatoes peeled and diced
  • 2 teaspoons olive oil divided use
  • Salt and pepper
  • 2 cups shredded Tuscan kale
  • 1 teaspoon lemon juice
  • 1 avocado peeled and sliced
  • ½ cup kimchi
  • Optional garnish: sesame seeds


  • 1/3 cup Kikkoman® Teriyaki Marinade & Sauce
  • 3 tablespoons peanut butter
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Kikkoman® Sesame Oil
US Customary - Metric


  1. Preheat oven to 375°F.
  2. To cook the sorghum, place the sorghum and 3 cups water or vegetable broth together in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until done, about 1 hour. Drain water and set aside.
  3. To make the sauce, whisk the Kikkoman® Teriyaki Marinade & Sauce, peanut butter, honey and Kikkoman®Sesame Oil together in a bowl.
  4. Steam the tempeh in a steamer for 15-20 minutes to remove any bitterness. Alternatively, heat about ½ inch of water in a medium saucepan, cover and bring to a boil. Place the tempeh in the saucepan, cover and steam 15-20 minutes. Remove and cool. Cut the tempeh into small pieces (I like to cut it into triangles) and place the pieces in a shallow dish. Pour about ½ cup of the sauce on top and toss to coat. Marinate the tempeh at least a few hours or preferably overnight.
  5. Transfer the tempeh to a sheet pan lined with parchment paper. Toss the sweet potatoes and 1 teaspoon olive oil on a second sheet. Season the potatoes with a pinch of salt and pepper. Place both pans in the oven and bake until done, about 25 minutes for the tempeh and 35-40 minutes for the sweet potatoes. Brush the sweet potatoes with a little sauce 10 minutes before done.
  6. Toss the kale with the remaining 1 teaspoon olive oil and the lemon juice in a bowl. Massage the oil and juice into the leaves to tenderize them. Season them with a pinch of salt and pepper.
  7. To assemble the bowls, divide the sorghum among four bowls. Top each bowl with equal portions of tempeh, sweet potatoes, kale, avocado and kimchi. Garnish with sesame seeds. Serve any extra sauce on the side to drizzle on top.
Nutrition Facts
Immunity-Boosting Teriyaki Buddha Bowl
Amount Per Serving
Calories 564 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Sodium 1026mg45%
Potassium 1047mg30%
Carbohydrates 74g25%
Fiber 9g38%
Sugar 16g18%
Protein 22g44%
Vitamin A 10345IU207%
Vitamin C 19.6mg24%
Calcium 129mg13%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.