This deliciously marinated tempeh buddha bowl is one of the most hearty satisfying salad bowls or buddha bowls you will ever have! Full of flavour, freshness and colour.
Hearty, tasty, satisfying and Vegan? Surely not? Oh yes! This peanut-miso marinade gives a hearty savoury salty flavour that works well with the tempeh and cashew nuts.
The delicious peanut-miso marinated tempeh has a delicious savoury nutty flavour which is then coated in sesame seeds for added crunch. The nutty tempeh is set off perfectly by the contrasting flavours of the fresh veggies and brown rice.
This is certainly one salad that won’t leave you hungry!
The peanut-miso marinade in this dish is a tasty blend of nutty, salty, tangy, savoury with a hint of garlic – I promise you if you give it a go you will love it!
We have family staying with us from Scotland and after a brief trip away visiting the beautiful Waipu Cove and a fair bit of overindulging, I was left with strong cravings for some healthy food.
This buddha bowl is:
- quick and simple to make
- healthy, nutritious, and packed full of fibre
hearty and tasty - can feed 4-6 people leaving them full and satisfied!
Making this recipe family-friendly
My toddler gets a deconstructed version of this buddha bowl. Like many toddlers, he isn’t too fond of raw onion and although he will eat cooked kale he doesn’t like to eat it raw.
Instead of making another meal he gets a separate serving of the prepared ingredients without the red onion and kale mixed through. His version consists of brown rice, tempeh, cashews, grated carrot, beetroot, and chopped cucumber with a drizzle of lemon and olive oil over the top. He loves the tempeh and fondly calls them peanut butter squares.
Perfect – no need to make two dinners!
Tempeh
Like tofu, tempeh can be considered bland, but it has a natural nuttiness that I prefer over tofu. Tempeh soaks up the flavour of any marinade and can easily be turned from bland into delicious!
Tempeh has a dense “meaty” consistency making it incredibly filling, it is a good source of plant-based protein.
Tempeh originated in Indonesia. It is made from whole soybeans that are fermented into cake-like patties or blocks.
The fermentation process makes tempeh easier to digest than other soy products and helps to break down the phytates and other anti-nutrients found in soy.
The fermentation of tempeh can also help the nutrient absorption of soy including its protein, vitamins, minerals and phytonutrients, potentially increasing its health benefits.
If you are interested in trying tempeh differently check out my Gado Gado Indonesian Salad. This salad is my version of the many Gado Gado we tried when visiting Bali.
If you are looking for some other salad recipes you may like to try my Beetroot, Avocado & Rocket Quinoa Salad with Spiced Walnuts & Mint or Spiced Chickpea Buddha Bowl with Cumin Cashew Sauce.
I hope you enjoy this tempeh buddha bowl recipe! Please leave a star rating and let me know how you got on in the comments below, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, or Pinterest .
Have a lovely week!
Hope
Peanut-Miso Tempeh Buddhe Bowl with Cashew Nuts
Ingredients
Tempeh
- 250 gm /9 oz organic tempeh 1 pack
- 1 lemon juice of
- 2 tbsp peanut butter
- 2 tbsp miso paste
- 2 tbsp tamari
- 1 garlic clove crushed
- 2 tbsp sesame seeds
- 1/2 cup cashew nuts
Salad
- 1 cup brown rice
- 1.5 cups kale finely chopped
- 1 cup grated beetroot
- 1 cup grated carrot
- 1 cup cucumber cut into cubes
- 1 cup red onion finely chopped about 1/2 red onion
- 2 tbsp fresh mint finely chopped
Dressing
- 1/2 lemon juice of
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Add the lemon juice, olive oil, peanut butter, miso paste, tamari, crushed garlic to a bowl and lightly whisk with a fork until combined.
- Cut the tempeh into small cubes and place in bowl with marinade. Ensure tempeh is evenly coated and cover and put in the fridge for 20 min.
- Bring a medium pot of water to the boil. Rinse rice under running water. Add to the boiling water, reduce heat and simmer for 30 minutes. Once cooked, strain.
- Heat a frying pan or skillet and add the marinated tempeh to the pan, add the sesame seeds to the tempeh ensuring the tempeh is evenly coated. Add the cashew nuts to the pan and mix in with the marinade, cook for about 4-6 minutes turning regularly, until the tempeh is caramelized and browned.
- Add the remaining salad ingredients to the rice and mix through until all combined. Add the tempeh and cashew nuts. Top with the fresh mint.
- Dress with the lemon juice and olive oil and add salt and pepper as desired.
Notes
- I like to make a large batch of this so there are often leftovers the next day making it easy to reach for a healthy meal that is ready to go. The above recipe will serve 4-6 adults. The nutrition is based on a serving of 4.
- Divide the ingredients in half to make a smaller portion to serve 2-3 people.
- You can marinate the tempeh from 30 minutes to overnight.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
