Running on Real Food · by Deryn Macey★ 5.0 (9)
Vegan Tempeh Buddha Bowl
NUTRITION · PER SERVING40M COOK
CAL 31%·PRO 67%
CARBS 70G46% OF CAL
17G FIBER9G SUGAR44G OTHER
FAT 28G41% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful bowl with seasoned tempeh, brown rice, edamame, and vegetables drizzled with a savory tahini sauce. A nutritious, satisfying plant-based meal.
mainamericanbowltofu🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 approx. 227 gram package of tempeh (about 1.5-2 cups cubed)
- 2 tbsp almond butter
- 1 tbsp maple syrup or agave syrup
- 3 tbsp gluten-free tamari or low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1/2 tsp pepper
- 5 tbsp tahini (75 g )
- 1.5 tbsp gluten-free tamari or low-sodium soy sauce
- 2-4 tbsp water (start with 2 tbsp and slowly add 1 tsp at a time to reach desired consistency)
- 2 cups cooked brown rice
- 2 cups cooked edamame
- 1 cup corn
- 1 cup finely shredded red cabbage
- 4 medium carrots (grated or julienned)
- 4 cups de-stemmed and chopped kale
At a glance
PER SERVING · TIME 40M
CAL 31%·PRO 67%
CARBS 70G46% OF CAL
17G FIBER9G SUGAR44G OTHER
FAT 28G41% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1226mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 653mg
- Calcium
- 239mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.