1. Prep & De-Bitter the Tempeh

1. Add cubed tempeh to a small pot with water.

2. Boil for 10 minutes to remove bitterness.

3. Drain and pat dry.

2. Marinate

1. In a bowl, whisk soy sauce, maple syrup, vinegar, sesame oil, and garlic.

2. Toss tempeh in the marinade.

3. Let sit for 10–15 minutes (or longer for stronger flavor).

3. Cook the Tempeh (Choose One Method)

Bake:

• Spread tempeh on a lined tray.

• Bake at 400°F (200°C) for 20–25 minutes until golden.

Pan-Fry:

• Heat a little oil in a skillet.

• Fry tempeh for 6–8 minutes, turning until crispy.

Air Fryer:

• Air fry at 380°F (190°C) for 10–12 minutes, shaking halfway.

4. Prep the Bowl Components

1. Cook quinoa or rice.

2. Roast veggies or use leftovers.

3. Prepare fresh vegetables.

5. Make the Sauce

• Whisk tahini (or peanut butter), maple syrup, soy sauce, and lime juice.

• Add warm water until pourable.

6. Assemble the Tempeh Buddha Bowl

1. Add grains to your bowl.

2. Top with crispy tempeh.

3. Add roasted + fresh veggies.

4. Drizzle generously with sauce.

5. Finish with seeds and herbs.

Enjoy immediately or pack for meal prep.