Maple Mustard Tempeh Buddha Bowl is a soy-free tempeh bowl made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.
3 to 4 servings · About 40 min · Soy-free · Gluten-free option
Why fermented chickpea tempeh
This recipe is built on our fresh chickpea tempeh, which is fermented rather than pasteurized, so the culture stays active and the flavor stays full. It is naturally soy-free and holds its texture through cooking.
Ingredients
- Maple mustard tempeh: 8 oz fresh tempeh, cubed
- 3 tbsp whole grain or Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp tamari
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- Bowl: 2 cups kale, massaged
- 1 large sweet potato, cubed and roasted
- 1 apple (Honeycrisp), thin-sliced
- ½ cup sauerkraut
- 1 cup cooked farro, quinoa, or brown rice
- pepitas or toasted walnuts
- Tahini dressing: 2 tbsp tahini + 1 tbsp lemon juice + 1 tsp maple syrup + 2 to 3 tbsp water, whisk until smooth
Instructions
- Marinate tempeh in maple mustard mixture at least 30 min.
- Roast. Preheat oven to 400°F. Sweet potato on a sheet pan, 20 to 25 min. Tempeh on a separate parchment-lined pan, 20 to 25 min, flip halfway, watch the maple in the last 5 min, it can burn.
- Massage kale with a small drizzle of olive oil and pinch of salt for 1 to 2 min until softened.
- Build. Grains base → kale → sweet potato → tempeh → apple → sauerkraut → nuts/pepitas → drizzle tahini dressing.
Chef note: Ideal for meal prep, all components store separately 3 to 4 days in the fridge. Dress only the portion you’re eating right away; keep dressing separate for storage.
Make it with
Start from a block of OG Raw Chickpea Tempeh, our blank-canvas base for any recipe. For a no-cook protein any night, grab our Tempeh Jerky Variety 3-Pack. Short on time? Reach for our heat-and-serve Umami Tempeh Burger Grain Bowl.
Allergen swaps
Tahini contains SESAME → substitute pumpkin seed butter. Walnuts are TREE NUTS → use pepitas (pumpkin seeds). Tamari → coconut aminos (soy-free). Farro contains WHEAT → use brown rice or quinoa for wheat-free.
Frequently asked questions
Is Maple Mustard Tempeh Buddha Bowl soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
How do I make it gluten-free?
The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.
How do I make it tree-nut-free?
Replace the walnuts with toasted pepitas (pumpkin seeds) or sunflower seeds to keep the crunch without tree nuts.
0 comments