Balsamic Dijon Tempeh Buddha Bowls

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Prep Time20

Cook Time25

Total Time45

Course: dinner, lunch

Cuisine: American

Servings: bowls

Calories: 515kcal

Ingredients

For the Buddha Bowls

16 ounces plain tempeh cut into small triangles
2 tablespoons balsamic vinegar
2 tablespoons tamari or soy sauce/coconut aminos
2 tablespoons dijon mustard
½ tablespoon pure maple syrup
1 teaspoon garlic powder
1 lb brussels sprouts peeled and sliced in half
5 large carrots peeled and cut into matchsticks
1 lb yukon potatoes diced into 1-inch cubes
1 cup frekkah or quinoa
2-3 tablespoons oil spray

For the Maple Dijon Sauce

1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
1-2 tablespoons balsamic vinegar depending on your preferences
1 teaspoon pure maple syrup

Instructions

Start by steaming the tempeh in a steamer basket for 10 minutes. This step is optional but it allows the tempeh pores to open and absorb the flavors. You can also place the block of tempeh in a skillet with a few tablespoons of water over medium-low heat. Cover and let "steam" for 5-10 minutes.
While the tempeh steams, prepare the marinade. In a large bowl, add 2 tablespoons balsamic vinegar, 2 tablespoons tamari, 2 tablespoons dijon mustard, 1 teaspoon garlic powder and 1/2 tablespoon pure maple syrup. Set aside.
Once the tempeh has cooled enough to handle, cut into small triangles then place in the bowl with the marinade. Stir until tempeh is evenly coated in marinade. Set aside.
Preheat the oven to 400°F then line two baking sheets 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, stirring halfway through, 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.
To prep the maple dijon sauce, whisk together 2 tablespoon dijon mustard, 1 tablespoon extra virgin olive oil, 1-2 tablespoons balsamic vinegar, and 1 teaspoon pure maple syrup.
Arrange the cooked freekeh with roasted vegetables and tempeh in separate bowls. Drizzle with maple dijon sauce, serve warm and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Nutrition