Maple Balsamic Tempeh Buddha Bowls
Try this Maple Balsamic Tempeh Buddha Bowls recipe.
Try this Maple Balsamic Tempeh Buddha Bowls recipe.
- 1/4 tsp garlic powder
- black pepper
- 2 tbs balsamic vinegar
- fresh parsley
- 2 tsp maple syrup
- 1 tsp fresh thyme
- 3 cups brussels sprouts halved
- 1 cup tricolor quinoa uncooked
- 1 8 oz package of tempeh rinsed (i like this kind)
- 1/4 c. veggie broth +more to cover marinade
- 1 tbs tamari lite
- 1 large sweet potato scrubbed and cubed
- 3-6 tricolor carrots cut into large chunks
- 1-2 tsp avocado oil (optional for veggies)
- himalayansea salt
- fresh squeezed lemon
- Carbohydrate 14.4441223635092 g
- Cholesterol 0 mg
- Fat 0.0412283333217502 g
- Fiber 1.8048333321078 g
- Protein 1.02812444451973 g
- Saturated Fat 0.0129028333313517 g
- Serving Size 1 1 -4 serving (71g)
- Sodium 34.7584027819956 mg
- Sugar 12.6392890314014 g
- Trans Fat 0.0127192222198004 g
- Calories 63 calories
Step-by-step
- Rinse the tempeh and pat dry.
- Slice the tempeh into 8 thin (1/4”) pieces, then halve them on the diagonal to make a total of 16 triangles.
- In a large dish, whisk together the balsamic vinegar, garlic powder, tamari, maple syrup, veggie broth, and thyme.
- Add the tempeh to the dish and gently toss to coat with the marinade.
- Cover the dish and marinate the tempeh in the refrigerator for at least 2 hours, or overnight, flipping the tempeh once halfway through.
- While the tempeh is marinading, prepare your quinoa and veggies.
- Cook 1 c. uncooked quinoa according to instructions.
- Wash and chop vegetables
- Preheat the oven to 375 degrees.
- Spread the marinated tempeh triangles onto a parchment-covered cookie sheet and pour the remaining marinade over it.
- Bake the tempeh in the marinade for 25-30 minutes until the tempeh is golden brown and has absorbed most of the marinade. Flip once halfway for even baking.
- Increase temp to 400 and add the chopped vegetables to a parchment-covered baking sheet.
- Season with Himalayan sea salt and black pepper, and avocado oil (if oil-free, omit and use a bit of lemon juice).
- Drizzle with a tiny bit of maple syrup and balsamic vinegar and bake for 30-40 minutes, until fork-tender and lightly browned.
- To assemble bowls, divide quinoa, maple balsamic tempeh, and roasted rainbow vegetables among 3-4 bowls.
- Top with fresh parsley, fresh-squeezed lemon, and if desired, a bit of balsamic vinegar and/or maple syrup.
My Go-To Weeknight Meal: Maple Balsamic Tempeh Buddha Bowls
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between work deadlines, school pick-ups, and the never-ending cycle of laundry, the last thing I want is to spend hours in the kitchen. That's why I've fallen head-over-heels for Buddha bowls. They're incredibly versatile, customizable, and – best of all – require minimal prep time. This Maple Balsamic Tempeh Buddha Bowl recipe has become a staple in our house, a quick, nutritious, and flavorful meal that satisfies everyone's cravings.
The beauty of Buddha bowls lies in their simplicity. You essentially combine your favorite grains, roasted vegetables, protein, and a delicious dressing in a bowl. It's a blank canvas for creativity! I love using tempeh as the protein base because it's packed with protein, soaks up flavors like a dream, and adds a satisfyingly chewy texture. The maple balsamic marinade infuses the tempeh with a sweet and savory flavor profile that's simply irresistible. The combination of sweet maple syrup and tangy balsamic vinegar is a match made in culinary heaven. It's the perfect balance of sweet and sour, complementing the earthiness of the tempeh and the vibrant colors of the roasted vegetables.
One of the things that makes this recipe so appealing is its versatility. Feel free to swap out the vegetables based on what you have on hand or what's in season. Brussels sprouts, sweet potatoes, and carrots are my go-to choices, but you can easily substitute broccoli, cauliflower, bell peppers, or any other vegetable you enjoy. The quinoa is also easily interchangeable with brown rice or farro, giving you a chance to experiment with different textures and nutritional profiles. The best part? The leftovers are just as delicious the next day, making it a perfect meal-prep option for those busy weekdays.
Why I Love this Recipe:
- Quick and Easy: Minimal prep time and easy cleanup.
- Healthy and Nutritious: Packed with protein, fiber, and vitamins.
- Flavorful and Delicious: The maple balsamic marinade is a game-changer.
- Versatile and Customizable: Easily adjust ingredients to your liking.
- Perfect for Meal Prep: Make a big batch and enjoy throughout the week.
This Maple Balsamic Tempeh Buddha Bowl recipe is more than just a meal; it’s a testament to the power of simple, healthy eating. It's a quick and satisfying dinner that doesn’t compromise on flavor or nutrition, a perfect example of how delicious and healthy can coexist beautifully.
I encourage you to experiment and make this recipe your own. Add your favorite spices, swap out ingredients, and create a Buddha bowl that perfectly reflects your taste preferences. Happy cooking!
