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Tempeh Buddha Bowl

This nourishing Tempeh Buddha Bowl is full of colourful veggies, meaty tempeh, hearty quinoa and topped with a simple creamy tahini dressing.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Main Course


  • 2 cups pre cooked quinoa warmed
  • 2 cups chopped broccoli florets
  • 2 cups packed chopped kale
  • ½ cup edamame
  • ½ package pre-sliced and seasoned tempeh about 8 slices
  • ½ cup sliced red cabbage
  • ½ tablespoon extra virgin olive oil
  • Garnish: pickled ginger
  • Optional: sprinkle with sunflower seeds


  • ¼ cup tahini
  • Juice of ½ lemon
  • 2 tablespoons water
  • Pinch of salt and pepper


  • In a stacked steamer, add the broccoli to the bottom stack and the edamame on the top stack. Steam for 3 to 4 minutes. Remove and set aside.
  • In the meantime, heat the olive oil in a large skillet on medium heat.  Cook the sliced tempeh for 1 to 2 minutes on each side or until golden brown.  Set aside.
  • Using the same skillet, toss in the kale with a splash of water and sauté for 2 to 3 minutes or until bright green and glossy.
  • Make the Dressing In a small bowl, whisk together the tahini, lemon juice, water and a pinch of salt and pepper. Set aside.
  • Assemble the bowl by adding 1 cup of quinoa into each bowl.  Arrange the broccoli, edamame, kale and cabbage around the bowl.  Top with sliced tempeh, drizzle with lots dressing and garnish with pickled ginger.