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    Home » Lunch and Dinner

    Asian Sticky Tempeh and Broccoli Buddha Bowl

    Published: Feb 26, 2022 · Modified: Nov 19, 2022 by Kristi · This post may contain affiliate links · Leave a Comment

    Jump to Recipe·Print Recipe

    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.

    asian tempeh and broccoli buddha boql

    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
    asian sticky tempeh and broccoli buddha bowl

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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

    • smoked tofu burrito bowl
    • Winter Crispy Quinoa Nourish Bowl
    • greek vegan nourish bowl

    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!

    Tag me on Instagram so I can repost you!

    Print

    Asian Inspired Tempeh and Broccoli Buddha Bowl

    asian tempeh and broccoli buddha boql
    Print Recipe

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    This asian inspired tempeh and broccoli buddha bowl is a delicious and high protein vegan recipe.

    • Author: Kristi Roeder
    • 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

    1. 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.
    2. 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.
    3. 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.
    4. Prepare bowls with quinoa, tempeh, and broccoli. Toss in sauce and top with cilantro and the green part of the scallions.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Hi, I'm Kristi! Welcome to Avocado Skillet! My goal is to help everyone eat more plant based meals, whether that's one meal a day, a week or a month. I want to show you that eating plant based can be delicious, fun and uncomplicated.

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