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.
I love a good tempeh recipe. For more yummy tempeh recipes try my buffalo tempeh or my tempeh blt.
Let's get into the recipe:
Why you'll love this recipe
- Thanks to the tempeh it is packed with protein.
- It is easy to make and ready in less than 30 minutes.
- The sticky sauce is to die for.
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.
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
Storage Instructions
You can store the extra bowl in a sealed container in your fridge for up to 3 days.
Recipe FAQ
Both are made from soy beans but tempeh is less processed. Tempeh is made from fermented soy beans and you can actually see the beans.
Recipe Pro-Tips
The longer you marinate your tempeh the more flavorful it will be, but if you are in a pinch you can marinate it for 10 minutes. I like to marinate mine overnight for ease.
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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asian inspired tempeh and broccoli buddha bowl
Ingredients
Tempeh
- 1 block tempeh thinly sliced
- ¼ cup liquid aminos or soy sauce or tamari
- 2 tablespoon apple cider vinegar
- 2 tablespoon 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 teaspoon sriracha
- 1 tablespoon rice wine vinegar sub apple cider
- 3 scallions chopped only the white part
- 1 inch piece ginger grated
- juice from ½ lime
- 1 teaspoon miso if you can't find this omit
- 2 tablespoon arrowroot starch or sub corn starch
Other ingredients
- 1-2 cups cooked quinoa spread out over 2-3 bowls optional
- 1-3 scallions - finely chopped
Instructions
- Toss tempeh in marinade mixture and let sit for at least 10 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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