Difficulty rating: For rookies Serves: 2 people

You really can’t go wrong with a nourishing bowl - tasty, filling, nutritious, delightfully colourful and so easy to play around with. And tempeh is the perfect addition of course, adding that delicious meaty bite!

Recipe by Better Nature

Tempeh Buddha Bowl



  • 1 pack of our soy tempeh or lupin tempeh

  • 30ml of sriracha

  • 30ml agave syrup

  • 10ml apple cider vinegar

  • 6 stalks Tenderstem broccoli

  • 1 sweet potato 

  • 1 courgette

  • 1 aubergine

  • 1 red pepper

  • 1 avocado

  • 100g basmati rice (to be cooked)

  • 30g tahini (to drizzle)

  • Handful of sesame seeds

  • 20ml olive oil (or oil of your choice)

  • Salt, to taste


  1. Turn the oven on to 180 degrees

  2. Slice up the sweet potato, courgette and aubergine into small chunks

  3. Place them onto a baking tray, drizzle them with olive oil (or oil of your choice) and a sprinkle of salt and cook them for 30 minutes, until lightly browned

  4. Cook the rice

  5. Mix the sriracha, agave syrup and apple cider vinegar together in a bowl

  6. Slice up the tempeh into chunks and add them into the mixture in the bowl and leave for 5 minutes

  7. Either bake or fry the marinated tempeh for about 10 minutes, until crispy

  8. Wash the Tenderstem broccoli and boil for 5 minutes

  9. Slice up the red pepper and avocado

  10. Dish up all your components and add a drizzle of tahini and a sprinkle of sesame seeds to finish!


We hope you loved this recipe as much as we do! We'd love to hear/see how you got on with it, so please share an image and tag us on Instagram!