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This quinoa power bowl recipe is full of plant based protein, fiber and antioxidants, and makes a delightful vegan buddha bowl with a mixture of flavors. With tempeh, beans, sweetpotatoes and avocado, this quinoa power bowl recipe will keep you full and nourished for hours!

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I love any sort of “power bowl,” and this quinoa power bowl recipe with tempeh in and of itself is very tasty!

Hopefully, you’ll give it a try when you’re looking for easy tempeh recipes or a tempeh buddha bowl. 

This is actually the first way I introduced tempeh to my toddler.

I mean she does seem to have a mature palate – she enjoys sheet pan salmon, lemon shrimp orzo and butternut squash and beets, and now we can add tempeh to the list, thanks to this quinoa salad bowl.

Why You’ll Love This Quinoa Power Bowl

• Great use for leftovers – If you have leftover air fryer tempeh, lemon cheesy quinoa or cooked veggies, just add them to this bowl. Basically, the power bowl gems are hearty little combo’s of veggies, grains, protein sources, sauces, nuts/seeds/toppings aka whatever you want them to be.
• Easy to swap in/out ingredients – In essence, this tempeh quinoa bowl is just a combination of tasty ingredients (to your liking) mixed in a bowl. To date, this is one of my favorite tempeh recipes, along with my favorite tempeh buddha bowl. 
• High in protein and fiber – These two nutrients are important for keeping you full. This easy quinoa grain bowl is a great recipe for those looking to add more plant protein recipes to their diets.
• Gluten free and dairy free – This quinoa power bowl is entirely vegan as written, but can be modified for other diets.

Ingredients and Swaps

Here’s what I used in this high fiber grain bowl.

• sweetpotatoes
• quinoa
• avocado
• tempeh
• beets
• peppers
• beans
• greens

Other Add In’s:

As mentioned earlier, you can, of course, make your own quinoa power bowl recipe, or add any ingredients that you like!

• Swap tofu or chicken for tempeh
• Swap lemon basil rice or another grain for quinoa
• Swap butternut squash for sweetpotatoes
• Add nuts and seeds or edamame for a crunchy topping
• Use chickpeas, lentils or black beans instead of white beans
• Any type of green for spinach
• Top with cheese or nutritional yeast – More recipes on nutritional yeast here!

How To Make a Quinoa Tempeh Bowl 

Just combine all of your ingredients in a bowl and add an optional sauce, if you like.

To speed things up, I’ll start roasting my sweetpotatoes first (or use leftover sweetpotatoes), then cook the quinoa and tempeh, and compile all of the other ingredients.

Canned beans and canned beets really help speed things up!

I think one of the best parts of buddha bowl recipes is the marinade that’s used.

I actually baked the tempeh the night before and then let it sit in the marinade all day to soak up the flavors before eating this bowl the following night. 

My go-to’s are honey mustard yogurt dressing or a lime tahini dressing, but any kind of dressing will taste good.

For this quinoa bowl sauce marinade, I used: 

• olive oil (use an extra virgin for better taste)
• balsamic vinegar
• maple syrup
• thyme
• garlic
• lemon juice

I also made a quick tahini dressing (2 parts tahini, 3 parts lemon juice and water, 1/2 tsp garlic, 1/2 tsp sea salt, 1/4 tsp ground pepper) for the topping, but the dressing isn’t mandatory.

Servings 4

Quinoa Power Bowl with Tempeh

Sarah Schlichter, MPH, RDN

This quinoa power bowl recipe is full of plant based protein, fiber and antioxidants, and makes a delightful vegan buddha bowl with a mixture of flavors. With tempeh, beans, sweetpotatoes and avocado, this quinoa power bowl recipe will keep you full and nourished for hours!

5 from 4 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients  

1x2x3x

Buddha Bowl

• 3 cups greens I used spinach
• 1 block tempeh see dressing below
• ½ cup quinoa
• 1 can beans I used white kidney
• ½ can beets
• 1 medium sweet potato
• 4 mini peppers
• ½ medium avocado
• 1-2 tbsp sesame seeds, to top optional
• Salt and pepper, to taste

Buddha Bowl Dressing

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 1/2 Tbsp Grade A Maple Syrup
• 1 tsp dried thyme
• 1 clove Garlic or 1/2 tsp garlic powder
• 2 Tbsp lemon juice

Instructions 

1. Combine ingredients for marinade, pour over tempeh, and bake at 350 for 20-25 minutes (if you have time, you could marinade the tempeh overnight).
2. While it is baking, cook your quinoa and beans. Put sweet potatoes in microwave for 7 minutes, or until cooked throughout.
3. Start arranging greens as the base layer. Cut peppers and beets and arrange on top of greens layer. Once beans, quinoa and sweet potato are done, portion out space for them in the bowl. Add tempeh to bowl, and drizzle extra marinade over contents.
4. Lastly, add avocado, and sprinkle with sesame seeds, salt and pepper, to taste.

Equipment

Organic Maple Syrup – 32 Oz. Jug – 100% Pure Canadian Maple Syrup – Small Family Farm Sourced – Grade A: Amber Rich Taste – Non-GMO, Healthy and Gluten-Free

Pompeian Robust Extra Virgin Olive Oil – 68 Ounce

Nutrition

Serving: 1Calories: 469kcalCarbohydrates: 59gProtein: 16gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 17gSodium: 344mgFiber: 16gSugar: 17g

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