Go Back
+ servings
Immunity-Boosting Teriyaki Buddha Bowl

Immunity-Boosting Teriyaki Buddha Bowl

The Foodie Physician
This vegetarian Buddha bowl is a delicious marriage of color, flavor, texture and nutrition plus it will give your immune system a boost!
4 from 3 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Asian
Servings 4
Calories 564 kcal



  • 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


  • Preheat oven to 375°F.
  • 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.
  • To make the sauce, whisk the Kikkoman® Teriyaki Marinade & Sauce, peanut butter, honey and Kikkoman®Sesame Oil together in a bowl.
  • 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.
  • 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.
  • 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.
  • 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.


Calories: 564kcal | Carbohydrates: 74g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Sodium: 1026mg | Potassium: 1047mg | Fiber: 9g | Sugar: 16g | Vitamin A: 10345IU | Vitamin C: 19.6mg | Calcium: 129mg | Iron: 5.1mg
Did You Make This Recipe?Tag @thefoodiephysician and hashtag #thefoodiephysician on Instagram. If you liked this recipe, please click on the stars and rate it!