Vegan Lunch Prep Tempeh and Squash Buddha Bowls with Turmeric Tahini Sauce

Vegan Lunch Prep Tempeh and Roasted Squash Buddha Bowls Recipe (an overhead photo of all of the components in a container with turmeric tahini sauce on the side)

5 from 2 reviews

These buddha bowls are packed with protein and antioxidants. Nutritious tempeh is baked with a maple, tamari, and balsamic marinade, and served alongside sweet roasted delicata squash, steamed broccoli, cabbage, herbs, quinoa, and turmeric tahini sauce in this fun, delicious make-ahead lunch recipe. 






For assembling the bowls: 



  1. Start by preparing the tempeh: Place the cubed tempeh in a 9×9-inch baking dish. Whisk together the lime juice, olive oil, tamari, balsamic, and maple syrup in a small dish and pour over the tempeh. Toss to coat and set the tempeh aside for at least 30 minutes to marinate. 
  2. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. In a medium bowl, toss the sliced squash with the olive oil and a pinch each of salt and pepper. Transfer to the prepared baking sheet and roast for 25-30 minutes, or until fork tender and beginning to brown around the edges. Remove from the oven and set aside. 
  3. Reduce oven temperature to 350 degrees and bake the tempeh for 25 minutes, or until most of the liquid from the marinade has evaporated. 
  4. While the squash and tempeh are in the oven, prepare the turmeric tahini sauce. In a medium bowl, whisk together the tahini, lemon juice, garlic, salt, turmeric, miso, maple syrup, pepper, and water. Depending on your your preference, you may wish to add more water. You can also blend the sauce in a blender if you prefer a totally smooth sauce. Pour the sauce into 1 container to begin with; you can portion it out into smaller containers later. 
  5. Prepare the rest of the bowl ingredients if you have not already done so: Cook the quinoa (see note), steam the broccoli, and shred the cabbage and herbs. 
  6. To assemble the bowls, place 1/2 cup of the cabbage at the bottom of a lunch container, followed by 1/4 of the steamed broccoli, 1/4 of the cooked quinoa, 1/4 of the tempeh, 1/4 of the roasted squash. Top with a sprinkle of fresh herbs and cover with the lid. Repeat with 3 more lunch containers. (If you are not taking the make-ahead route, ignore this step and simply portion everything out between 4 serving bowls.)
  7. Portion your desired amount of sauce out between 4 or more jars. 


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