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Homemade Korean-Inspired Vegan Buddha Bowl photo

Korean-Inspired Vegan Buddha Bowl

This Korean-Inspired Vegan Buddha Bowl is bursting with vibrant flavors and textures! A delicious, nutrient-packed meal that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl:
  • 1 block tempeh cut into cubes
  • 3 tbsp soy sauce
  • 3 tbsp balsamic vinegar
  • 2 tbsp gochujang paste
  • 1 tbsp maple syrup
  • 3 pieces sweet potatoes assorted orange and Korean varieties
  • 1 tbsp neutral oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 cup tahini
  • 1 small clove garlic minced
  • 2-4 tbsp fresh lemon juice
  • 1/4 cup water plus more to thin
  • 8 cups raw kale
  • 4 cups cooked brown rice
  • 2 cups vegan kimchi
  • 4 tsp black or white sesame seeds
  • 2 tbsp fresh chives or scallion

Equipment

  • Oven
  • Large baking sheet
  • Mixing bowl
  • Whisk
  • Knife and cutting board

Method
 

Method:
  1. In a mixing bowl, combine the soy sauce, balsamic vinegar, gochujang paste, and maple syrup. Add the cubed tempeh to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes.
  2. Preheat your oven to 400°F (200°C). While the tempeh is marinating, peel and cube the sweet potatoes. Toss the sweet potatoes with neutral oil, garlic powder, smoked paprika, and sea salt. Spread them on a baking sheet and roast for 25-30 minutes.
  3. Heat a non-stick skillet over medium heat. Add the marinated tempeh cubes and cook for about 5-7 minutes, turning occasionally, until golden brown and slightly crispy.
  4. In a small bowl, whisk together tahini, minced garlic, fresh lemon juice, and water. Adjust the consistency with more water if necessary.
  5. In a large bowl, place the raw kale. Drizzle a little lemon juice and sea salt over the kale, then massage it with your hands for a couple of minutes.
  6. In each bowl, start with a base of cooked brown rice, followed by massaged kale. Top with roasted sweet potatoes, crispy tempeh, vegan kimchi, tahini dressing, sesame seeds, and fresh chives or scallions.
  7. Dig into your vibrant Korean-Inspired Vegan Buddha Bowl and savor the delicious fusion of flavors and textures.

Notes

  • Feel free to swap out vegetables based on your favorites or what's in season.
  • This bowl is perfect for meal prepping; freeze components separately for up to a month.
  • Tempeh can be replaced with firm tofu or chickpeas for a different protein source.