Winter Buddha Bowl with Maple Mustard Tempeh

VG - GF - RF
Serving Size:

My favorite healthy, nourishing and cozy winter meal prep dish! Vegan, gluten free and completely customizable, this nutritious bowl combines whole grains, healthy fats, high protein and colorful veggies!

Maple Mustard Tempeh

  • 2 packs of original tempeh diced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 4 tsp dijon mustard
  • 4 tsp apple cider vinegar
  • 1/4 tsp sea salt

Winter Roasted Vegetables

  • 1 medium peeled and diced butternut squash
  • 1 lb of peeled and halved brussel sprouts
  • 1 large peeled and chopped red onion
  • 3 medium peeled and diced beets
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • Other seasoning to customize your flavors

Lemon Garlic Tahini Dressing

  • 1/4 cup smooth tahini
  • 2 cloves minced garlic
  • Juice from 1/2 lemon
  • 1/4 tsp sea salt
  • Water to thin

Serving Suggestion:

Serve with brown rice, fresh sliced avocado, sprouts and top with lemon garlic tahini! 

How To:

  1. Start by preheating your oven to 400 degrees Fahrenheit. Then, line a baking sheet with parchment paper and set aside.
  2. Next, to a medium sized mixing bowl, add your maple mustard sauce ingredients, olive oil, maple syrup, dijon mustard, apple cider vinegar and sea salt. Whisk to combine.
  3. Then, to the same bowl, add your diced tempeh and stir until tempeh is fully coated. Let sit to marinate for 15-20 minutes.
  4. Next, prepare your veggies, peel and dice to ensure they are all similar in size. Then, to a large mixing bowl, add your veggies with extra virgin olive oil and seasoning. Stir until fully coated.
  5. Add your prepared veggies to your lined baking sheet, leaving 1/3 of the baking sheet empty for the tempeh. Add your tempeh to the baking sheet and spread out evenly.
  6. Place your baking sheet in the oven and set a timer for 40 minutes, flip tempeh and vegetables half way through. Roasting time may vary based on size of diced tempeh and vegetables.
  7. While your vegetables and tempeh are roasting, prepare your brown rice or grain of choice, slice you avocado and prep any other toppings.
  8. Then, make your tahini sauce by combining your tahini, minced garlic, lemon juice and sea salt. Whisk to combine and slowly add water to thin.
  9. When vegetables and tempeh are done roasting, remove from oven and prepare your bowls.
  10. Add a layer of brown rice or grain, top with roasted vegetables, tempeh, sliced avocado, tahini sauce and any additional toppings of your choosing.
  11. Serve hot and enjoy! 

a sip

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