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Balsamic Dijon Tempeh Buddha Bowls

Servings: 4 bowls
Author: Sarah Rotavera

Ingredients

  • 8 ounces organic tempeh cut into small triangles*
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tamari
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon high heat oil
  • 1/2 tablespoon pure maple syrup
  • 1 teaspoon garlic powder
  • 1 lb brussels sprouts peeled and halved (about 4 cups)
  • 5 large carrots peeled and cut into matchsticks (about 3 cups)
  • 3-4 yukon gold potatoes diced into 1-inch cubes (about 3 cups)
  • 1 cup frekkeh I like Bob's Red Mill** (optional)
  • Dijon sauce for serving***

Instructions

  • Start by steaming the tempeh in a steamer basket for 10 minutes. This step is optional but it really allows the tempeh pores to open and absorb the flavors.
  • While the tempeh steams, prepare the marinade. In a large bowl, the balsamic vinegar, tamari, mustard, oil, garlic powder and maple syrup. Set aside.
  • Once the tempeh has cooled, cut into small triangles then place in the bowl with the marinade. Stir until tempeh is evenly coated in marinade.
  • Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Arrange the brussels, carrots and potatoes on the baking sheet. Lightly coat with high heat oil and sprinkle with salt. Bake the vegetables in the oven for 20-25 minutes, until golden brown. Add the tempeh to the oven during the last 10 minutes and cook until heated through.
  • Meanwhile prepare the freekeh by bringing 2 cups salted water to a boil in a small saucepan. Add the freekeh, turn heat to medium and cook for about 15 minutes, until water has absorbed. Remove from heat then cover with a lid and allow to steam for 10 minutes.
  • Arrange the freekeh with cooked vegetables and tempeh in separate bowls. Top with Dijon sauce (see notes), serve warm and enjoy!

Notes

*steaming the tempeh before adding the marinade opens the pores and allows it to absorb the maximum amount of flavor. You can achieve this by placing the block of tempeh in a skillet with a few tablespoons of water over medium heat. Cover and let "steam" for 5-10 minutes, then cut and add to a bowl with the marinade.
**sub quinoa or brown rice to make GF, or omit grain altogether