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Thai Tempeh Buddha Bowl [vegan, high-protein]

A super flavorful and seriously satisfying vegan Thai Tempeh Buddha Bowl, packed full with nutritious foods and drizzled with a simple cashew curry sauce, this meal comes together in just 30 minutes, plus it has 20 grams of plant-based protein and 16 grams of fiber!

Thai Tempeh Buddha Bowl

This post is sponsored in partnership with NOW Foods. Thank you for supporting the brands I have the pleasure of working with!

YOU GUYS. Oh em geeee I love this Thai Tempeh Buddha Bowl. SO much.

Thai Tempeh Buddha Bowl in white bowl

What is a Buddha bowl, you ask? I guess technically when you look up the term, it’s essentially just a large bowl packed with a mixture of raw and/or roasted vegetables, grains, beans perhaps, and typically topped with a sauce. The bowl is packed so high giving it a “Buddha” belly appearance, hence the name “Buddha Bowl”. Of course I’m sure many of you have eaten bowls like this before and not given any thought to whether or not it had a name. I’ve had plenty of Buddha bowls in the past year, truth be told I just didn’t know there was a legit name for such a thing ?

For me though, what takes this particular Buddha bowl over the edge are two things: freekeh and the delicious cashew curry sauce.

Now Foods Tempeh [Fit Mitten Kitchen]

Have you ever had freekeh (pronounced “freek-ah”) before? This was my first time and I can tell you right now, I am HOOKED. I absolutely love love love it. Quinoa is great and all, but guys… freekeh is where it’s at. It has the best texture and taste: slightly chewy and subtly nutty with a hint of sweetness. Plus, I don’t know if you saw at the top of the post, but this bowl has a total of 16 grams of fiber in it, with freekeh contributing 3 grams. Yay for fiber and being full!

Thai Tempeh Buddha Bowl

The other power players in this bowl

red bell pepper

cabbage

roasted sweet potatoes

tempeh

avocado

All piled high in one glorious bowl. Oh, and don’t forget the greens. They’re hiding under all of that goodness, you just can’t see ’em.

Thai Tempeh Buddha Bowl in white bowl

A super satisfying Thai Tempeh Buddha Bowl, packed with 20 grams of plant protein. #vegan

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Thai Tempeh Buddha Bowl in white bowl

I almost forgot! THE SAUCE. It’s a seriously to-die-for mix of cashew butter, curry paste, coconut aminos seasoning (soy-free sauce), and a touch of rice vinegar. YOU MUST make it and cover the bowl with it entirely. It’s so lovely.

Thai Tempeh Buddha Bowl in white bowl with dressing

Put some FREEKEH in your Buddha bowl! #NOWWellness #Nowfoods #partner

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Thai Tempeh Buddha Bowl

Thai Tempeh Buddha Bowl

★★★★★

5 from 2 reviews

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1-2 servings
  • Category: entree
  • Method: stovetop
  • Cuisine: Thai-American
Print Recipe

Description

A super flavorful and seriously satisfying vegan Thai Tempeh Buddha Bowl, packed full with nutritious foods and drizzled with a simple cashew curry sauce, this meal comes together in just 30 minutes, plus it has 20 grams of plant-based protein and 16 grams of fiber!

Ingredients

For the bowl:

  • 2 cups mixed greens
  • 1/3 container seasoned & cooked tempeh ( I used Lightlife)
  • 1/3 cup cooked freekeh (or quinoa, wild rice)
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup shredded purple cabbage
  • 1/4 cup roasted sweet potato, chopped
  • 1/4 cup chopped avocado

Cashew curry sauce:

Instructions

  1. For the tempeh, I like to chop into cubes and let marinate in mixture of 2 TBS coconut aminos (or tamari/soy sauce), 1 tsp sesame oil, and 1 TBS rice vinegar for about 10 minutes. (You can skip marinating, but I think it lends itself to better flavor.) Cook tempeh in medium frying pan on medium heat for about 10 minutes, until golden and crispy.
  2. While tempeh is marinating, start the freekeh by placing 1/2 cup freekeh and 1 1/2 cups of water in medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20 minutes, until water has evaporated.
  3. To make the sauce, add cashew butter, coconut milk, coconut aminos (or tamari/soy sauce), rice vinegar, and red curry paste in a small bowl and whisk vigorously until combined.
  4. In a medium serving bowl, add mixed greens, cooked tempeh and freekeh, layer in veggies, and top with curry sauce. This bowl is best eaten fresh, but leftovers will keep in fridge for a couple days.

Notes

You will have leftover tempeh and freekeh after cooking these items, keep in airtight container in fridge up to 5 days. Use tempeh and freekeh in another Buddha bowl or on top of a salad.

Nutrition does not include cashew curry sauce

Nutrition

  • Serving Size: 1 bowl
  • Calories: 275
  • Sugar: 4
  • Fat: 10
  • Carbohydrates: 40
  • Fiber: 16
  • Protein: 20

Keywords: macro bowl, vegan buddha bowl, ways to use tempeh

Thai Tempeh Buddha Bowl in white bowl

What’s so great about Buddha bowls is you can easily customize them to your liking. Not a fan of peppers? Add in some carrots. Don’t like tempeh? How about tofu, or chickpeas? Meat-eater? Throw in some shredded chicken, pork, etc. The main idea behind the Buddha bowl is that you’re loading up a bowl with nutritious foods, and getting a good mix of carbohydrates, healthy fats, and protein. Experiment and play around with your favorites!

Thai Tempeh Buddha Bowl

SO TELL ME:

  • Have you had freekeh before?
  • Have you heard of the Buddha bowl?
  • What’s your favorite source of plant-based protein??

Happy hump ? day, party people!

fit mitten kitchen

SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE

 

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

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Thai Tempeh Buddha Bowl

This post is sponsored by NOW Foods. All opinions expressed, as always, are my own. Thank you for supporting!

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Comments

    • I’m sure you’ve had something Buddha bowl-esque, its just now there is a name for it :-p Let me know if you try the sauce, it’s definitely in my weekly rotation 🙂

      Reply

  6. SERIOUS QUESTION, where do you find that tempeh? i had it in Bali and LOVED it but can’t find it anywhere in Canada. Maybe i’ll have to order it online?! Also obsessed with cashew dressing ATM. Girl you killlllled this recipe. Love that you’re branching into these awesome meals =D

    Reply

    • EEEE I wish I could come shop in Toronto with you and search ALL THE GROCERY STORES. I got mine at Wegmans this time (which I know you guys don’t have…). Hmmm would Loblaws carry it?? But I am so happy you’re loving the change, Beverley! I must admit, it feels funny at times, but after I ate this bowl, WOAH. I don’t want to stop.

      Reply

  8. Oh my gosh! YUM! This looks amazing! Seriously, I’m loving all that color! …and how high in protein and fiber it is! All while being plants based! Wow! Great recipe my friend! And I love “Budda Bowls” such a cute name!

    Reply

    • Oh DO try the freekeh Giselle! I LOVE IT. Just made another dish with it for the blog next week. The cashew curry sauce is literally going on everything as well 😉

      Reply

  10. I LOVE BUDDHA BOWLS. Like literally, obsessed. There’s this cafe here in Seattle called Thrive that makes hands-down the best buddha bowls I’ve ever had. I used to live right by the place and spent waaaaaay too much money feeding my BB obsession. I’ve never tried making my own, but this recipe looks so good I just may need to give it a shot 🙂

    Reply

    • Oh that place sounds dangerous. There really is something about not always having to make your own food that makes it taste 10x better! You’ll totally have to try making them though, this one definitely hit the spot.

      Reply

  19. Hi, can I use almond or peanut butter in place of the cashew butter? Will it still taste the same? Im addicted to all these bowls right now. I’m trying this tomorrow.

    Thanks

    ★★★★★

    Reply

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