Tempeh Buddha Bowl

The Buddha Bowl at its best! Satisfyingly tangy tempeh, on a base of fragrant jasmine rice, surrounded by crunchy freshness with a dash of lime.

53 g
92 g
17 g


For the tempeh:

  • 114g tempeh, sliced into triangular or rectangular shapes
  • 2 tbsp liquid aminos
  • 1 tbsp nutritional yeast
  • 2 tsp sriracha
  • 2 tsp maple syrup

For the Bowl:

  • 50g uncooked jasmine rice (1/4 cup)
  • 70g frozen edamame (1/2 cup)
  • 50g shredded red cabbage
  • 30g shredded carrots
  • 20g alfafa sprouts
  • 2g lime wedge (optional)
  • For the sauce:
  • 2 tbsp liquid aminos
  • 2 tbsp nutritional yeast
  • 1 tbsp maple syrup
  • 1 tsp garlic powder


Marinate the tempeh by mixing together in a bowl liquid aminos, nutritional yeast, maple syrup and garlic powder, and adding the tempeh pieces to the bowl. Mix to coat and let marinate 5-10 minutes. 

In the meantime, cook the rice according to package instructions.

Cook the tempeh by pan-frying until golden on both sides, or air-fry for 10 minutes. 

Add the remaining ingredients for the bowl in the bowl you will be serving this recipe.

Combine the sauce ingredients and mix until smooth. Set aside until serving.

Top the bowl with the cooked rice and tempeh. Serve with the sauce.

Serves 1.

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