Immunity-Boosting Teriyaki Tempeh Buddha Bowl
This plant-based Teriyaki Tempeh Buddha Bowl is a delicious marriage of color, flavor, texture and nutrition plus it will give your immune system a boost!
Servings: 4
Calories: 564kcal
Equipment
Ingredients
Bowl:
- 1 cup sorghum or other whole grain like quinoa, millet or farro
- 8 ounces tempeh (can substitute tofu)
- 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
Sauce:
- ⅓ cup Teriyaki Marinade & Sauce
- 3 tablespoons peanut butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon sesame oil
Instructions
- 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 teriyaki marinade & sauce, peanut butter, honey and 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.
Notes
- There’s no “right” way to make a Buddha bowl. That’s actually one of the things that I love about them- you can create your own unique bowls, filling them with your favorite ingredients depending on what you have on hand.
- Don’t have sorghum? No worries- try using quinoa, brown rice, farro or millet instead.
- Not a fan of kale? Try spinach or collard greens instead.
- Want to try other veggies besides sweet potatoes? Use butternut squash, carrots, parsnips, Brussels sprouts, broccoli, or any vegetable that you like!
- Want to add more protein? You can top these bowls with salmon, chicken, ground turkey or other proteins.
- Use this recipe as a starting point and have fun experimenting with ingredients you love!
Nutrition
Serving: 1 bowl | 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