asian inspired tempeh and broccoli buddha bowl
This asian inspired tempeh and broccoli buddha bowl is a delicious and high protein vegan recipe.
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.
Notes
This makes 2-3 servings. The nutritional information is for if the recipe is divided into 3 servings.
Nutrition
Calories: 414kcalCarbohydrates: 68gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 2501mgPotassium: 1141mgFiber: 10gSugar: 13gVitamin A: 1517IUVitamin C: 185mgCalcium: 161mgIron: 5mg
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