Everything tastes better in a bowl. Nourish and buddha bowls are my favorite things to make. This Miso Tahini Tempeh & Cauliflower Nourish Bowl is my latest nourish bowl recipe and it is so good.
This bowl is packed with protein thanks to the tempeh and quinoa. Cauliflower and greens also add a healthy veggie boost. And we can't forget the tahini sauce, this ties everything together and adds healthy fats to this recipe.
Let's get into the recipe.
These vegan high protein nourish bowls are
- gluten free, dairy free, egg free and plant based
- easy to make
- packed with protein
- full of healthy fats and fiber
- nourishing
Ingredients for Tempeh and Cauliflower Buddha bowl
- tempeh
- soy sauce
- rice wine vinegar
- cauliflower
- maple syrup
- tahini
- water
- garlic
- miso
- quinoa
- lettuce
See recipe card for quantities.
Instructions for making High Protein Tempeh Nourish Bowl
- Add tempeh to a bowl and toss with soy sauce, vinegar and maple syrup. Let sit for 10-30 minutes to marinate.
- Preheat oven to 425 degrees. Add tempeh to a sheet pan. Add cauliflower to the same sheet pan and toss with oil, salt, garlic powder and black pepper. Bake tempeh and cauliflower for 30-40 minutes until crisp.
- Make your tahini miso sauce by adding all ingredients to a bowl and mix until smooth.
- Assemble bowls with tempeh, cauliflower, greens and quinoa. Top with sauce and scallions (if using).
Substitutions
- Rice wine vinegar- can be subbed with apple cider vinegar
- Quinoa- can be subbed with any grain you like
Equipment
You just need a sheet pan and your oven for this bowl.
Storage instructions for Miso Tempeh Bowl
The bowl filling can be stored in your fridge in a sealed container for up to 4 days.
Other healthy plant based bowls to try
If you make this Miso Tahini Tempeh & Cauliflower Nourish Bowl, please leave me a rating and review on this blog post.
PrintMiso Tahini Tempeh & Cauliflower Nourish Bowl
This miso tahini tempeh and cauliflower nourish bowl is a delicious vegan recipe.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: asian
Ingredients
This makes enough for 2 bowls
Tempeh
- 1 block tempeh - cubed
- 3 tbsp soy sauce
- 1 tsp maple syrup
- 1 tbsp rice wine vinegar
- salt/pepper to taste
Cauliflower
- 1 head cauliflower - cut into florets
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tbsp oil
Tahini Sauce
- ⅓ cup tahini
- 1 ½ tbsp miso paste
- 3 tbsp rice wine vinegar
- ⅓ cup + 2 tbsp water
- 1 clove garlic - minced
Other bowl ingredients
- ½ cup cooked quinoa
- green of choice (I used spring mix)
- chopped scallions or cilantro for topping (optional)
Instructions
- Add tempeh to a bowl and toss with soy sauce, vinegar and maple syrup. Let sit for 10-30 minutes to marinate.
- Preheat oven to 425 degrees. Add tempeh to a sheet pan. Add cauliflower to the same sheet pan and toss with oil, salt, garlic powder and black pepper. Bake tempeh and cauliflower for 30-40 minutes until crisp.
- Make your tahini miso sauce by adding all ingredients to a bowl and mix until smooth.
- Assemble bowls with tempeh, cauliflower, greens and quinoa. Top with sauce and scallions (if using).
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