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. Switch out tempeh for tofu, chicken or keep it as a veggie power bowl to switch things up!
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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 Camryn.
What Is A Buddha Bowl?
Have you ever had one of the panera bread grain bowls? They’re so good! You can get them cold or hot, and personalize many of the ingredients.
That was the inspiration for this vegan quinoa power bowl, and I feel like many bowl recipes take after that.
Bowls like this have many names – macro bowls, veggie bowls, buddha bowls, power bowls. In essence, they are just a combination of tasty ingredients (to your liking) mixed in a bowl.
This easy vegan buddha bowl is a great recipe for those looking to add more plant protein recipes to their diets.
Of course, you can make it a chicken power bowl, or add ground turkey, eggs, beef, whatever you desire!
I used tempeh because I love the consistency and texture of tempeh.
To date, this is one of my favorite tempeh recipes and among the best baked tempeh recipes, along with my favorite tempeh buddha 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. In a bowl because bowls are awesome.
My mango lime quinoa salad is another of my favorite power bowl recipes, which is more geared towards summer and the warmer months.
How To Make a Buddha Bowl Vegan
To make a vegan buddha bowl, just stay away from any animal products, seasonings and toppings.
Remember, that also means eggs, cheese, or yogurt (if you were to make a creamy dressing), as well as honey.
Plant based Protein Ideas
- nutritional yeast (a vegan alternative to cheese) – More recipes on nutritional yeast here!
Healthy Vegan Bowl Ingredients
I chose to use a bunch of different veggies and starches in here.
- sweet potatoes
Other Add In’s:
As mentioned earlier, you can, of course, make your own quinoa power bowl recipe, l or add any ingredients that you like! These types of recipes are endless because they can be so personalized.
If you’re more of a tofu person, just make it a tofu buddha bowl.
- butternut squash
- nuts/seeds (pepitas make a great topping)
- chickpeas, lentils
I feel that pretty much everything meshes well with sweet potatoes and quinoa, so starting with a foundation sweet potato buddha bowl and then adding a grain, protein source, and any veggie that you choose will be delicious.
How To Make Vegan Buddha Bowl Sauce
I think one of the best parts of buddha bowl recipes is the marinade that’s used. To me, that’s really what sets apart different iterations of power bowls.
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.
For this buddha bowl sauce marinade, I’ve used:
- olive oil (use an extra virgin for better taste)
- balsamic vinegar
- maple syrup
- lemon juice
A Quick Buddha Bowl Dressing Recipe
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.
I’m a sucker for dressings though, so I usually add it.
Other Dressing Ideas:
- Creamy Tahini Dressing
- Honey Lime Yogurt Dressing
- Creamy Lemon Dressing
- Avocado Cilantro Dressing
- Cilantro Lime Dressing
Nutrition Benefits of Buddha Bowls
- Protein packed – This quinoa power bowl is protein-packed from the quinoa, beans, and tempeh, and great vegan meal for runners.
- Immune boosting and anti-inflammatory – The Vitamin C from the peppers, the carotenoids (precursor to Vitamin A) from the sweet potatoes, and the betalains and polyphenols that the beets add all contribute to wonderful antioxidant, anti-inflammatory properties.
- Gluten free and dairy free for those who need it
- 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
- 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).
- While it is baking, cook your quinoa and beans. Put sweet potatoes in microwave for 7 minutes, or until cooked throughout.
- 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.
- Lastly, add avocado, and sprinkle with sesame seeds, salt and pepper, to taste.
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Amount Per Serving: Calories: 469Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 344mgCarbohydrates: 59gFiber: 16gSugar: 17gProtein: 16g