Are you team tempeh or team tofu? For me, I go back and forth and it totally depends on my mood. But, when I am craving tempeh I love to make this Asian Sticky Tempeh and Broccoli Buddha Bowl.
Let's get into the recipe:
This asian inspired nourish bowl with sticky tempeh is
- asian inspired
- vegan
- healthy for you
- baked
- high in protein
What ingredients do I need for this high protein vegan buddha bowl?
- tempeh
- aminos, soy sauce or tamari
- apple cider vinegar
- maple syrup
- salt/pepper
- broccoli
- vegetable broth
- sriracha
- rice wine vinegar
- ginger
- lime juice
- miso
- arrowroot starch or cornstarch
Instructions to make high protein vegan tempeh nourish bowl
- Toss tempeh in marinade mixture and let sit for at least 30 minutes or up to 24 hours. Preheat oven to 350 degrees while you are waiting.
- After tempeh is done marinating, lay out flat on a sheet pan. Toss broccoli in oil and salt/pepper and lay out on sheet pan. Roast both tempeh and broccoli for 30 minutes.
- While the tempeh and broccoli are cooking, prepare the sauce. Combine all sauce ingredients except starch in a sauce pan and bring to a simmer. Once the mixture is simmering add the starch and simmer for about 1 more minute or until sauce thickens. Remove from heat and set aside.
- Prepare bowls with quinoa, tempeh, and broccoli. Toss in sauce and top with cilantro and the green part of the scallions.
How many servings does this make?
It all depends how hungry you are, I would say this makes at least 2 servings and 3 smaller servings!
Substitutions
- Tempeh - can be subbed with this tofu recipe
- Broccoli - can be subbed cauliflower, brussels sprouts or your favorite veg
- Quinoa - can be subbed with your favorite grain like brown rice
Other plant based bowls to try
If you make this Asian Sticky Tempeh and Broccoli Buddha Bowl please leave me a rating and review on this blog post. This is the best way to support me!
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PrintAsian Inspired Tempeh and Broccoli Buddha Bowl
This asian inspired tempeh and broccoli buddha bowl is a delicious and high protein vegan recipe.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: asian
Ingredients
Scale
Tempeh
- 1 block tempeh thinly sliced
- ¼ cup liquid aminos or soy sauce or tamari
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- pinch salt/pepper
Broccoli
- 1 head broccoli - cut into florets
- 1-2 tablespoon oil
- pinch salt/pepper
Sauce
- ½ cup vegetable broth
- ¼ cup liquid aminos or soy sauce or tamari
- 1 tsp sriracha
- 1 tbsp rice wine vinegar (sub apple cider)
- 3 scallions chopped (only the white part)
- 1 inch piece ginger grated
- juice from ½ lime
- 1 tsp miso (if you can't find this omit)
- 2 tbsp arrowroot starch (or sub corn starch)
+ 2 cups cooked quinoa spread out over 2-3 bowls
+cilantro and chopped scallions (the leftover green part) for topping
Instructions
- Toss tempeh in marinade mixture and let sit for at least 30 minutes or up to 24 hours. Preheat oven to 350 degrees while you are waiting.
- After tempeh is done marinating, lay out flat on a sheet pan. Toss broccoli in oil and salt/pepper and lay out on sheet pan. Roast both tempeh and broccoli for 30 minutes.
- While the tempeh and broccoli are cooking, prepare the sauce. Combine all sauce ingredients except starch in a sauce pan and bring to a simmer. Once the mixture is simmering add the starch and simmer for about 1 more minute or until sauce thickens. Remove from heat and set aside.
- Prepare bowls with quinoa, tempeh, and broccoli. Toss in sauce and top with cilantro and the green part of the scallions.
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