Power-Packed Tempeh Buddha Bowl with Creamy Tahini Drizzle

Instructions

1. 1

   Press the tempeh block between clean kitchen towels for 10 minutes to remove excess moisture, then cut into ¾-inch cubes.

2. 2

   Rinse the quinoa under cold water until the water runs clear, then combine with vegetable broth in a medium saucepan.

3. 3

   Bring the quinoa mixture to a boil over medium-high heat, then reduce to low and simmer covered for 15 minutes until all liquid is absorbed.

4. 4

   While the quinoa cooks, whisk together tahini, lemon juice, maple syrup, minced garlic, and 3 tablespoons of water in a small bowl until smooth and pourable, adding more water if needed for drizzling consistency.

5. 5

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the tempeh cubes and sauté for 8–10 minutes, stirring occasionally, until golden brown on multiple sides.

6. 6

   Season the cooked tempeh with smoked paprika, salt, and pepper, then transfer to a plate.

7. 7

   Add the remaining 1 tablespoon of olive oil to the same skillet and toss in the kale, sautéing for 3–4 minutes until slightly wilted and tender.

8. 8

   In a separate skillet, roast the sweet potato cubes over medium heat with a pinch of salt for 12–15 minutes, stirring every few minutes, until caramelized and fork-tender.

9. 9

   Fluff the cooked quinoa with a fork and divide evenly among four bowls.

10. 10

    Arrange the sautéed kale, roasted sweet potato, crispy tempeh, purple cabbage, chickpeas, and edamame in sections around each bowl of quinoa.

11. 11

    Drizzle the tahini sauce generously over each bowl, then garnish with sliced green onions and pumpkin seeds.

12. 12

    Season each bowl with additional salt and pepper to taste, then serve immediately while the components are still warm.

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