Balsamic Dijon Tempeh Buddha Bowls
Balsamic Dijon Tempeh Buddha Bowls- tempeh marinated in a maple balsamic dijon glaze, roasted with fresh vegetables and topped with a simple dijon sauce. A healthy meal that’s super easy to make and packed with flavor! (vegan with gluten-free option)
You might notice that I don’t have a ton of tempeh recipes on my site and that’s because it wasn’t until recently that I learned how to prepare it properly.
The first couple of times I tried it I just chopped it into cubes and cooked it on the stovetop, thinking that would be good enough. No way, Jose. Tempeh on it’s own has a somewhat funky flavor that I don’t particularly care for. In fact, I’m really sensitive to it. That taste has to be thoroughly masked in order for me to enjoy it.
But I’ve discovered with the right marinade and seasonings, the flavor can be pretty awesome.
Now I really love the tempeh bacon bits but if I only had one opportunity to make you a tempeh lover, I’d serve you this recipe. The tangy balsamic paired with the flavors of pure maple syrup and Dijon mustard make for one phenomenal combo.
If you’re one of those people that doesn’t like to plan ahead then don’t worry. I let tempeh sit in the marinade for several hours the first time I made it and then just 15 minutes the second time (while I chopped the vegetables) and it was great both ways.
Once the tempeh is covered with the marinade and the veggies are chopped, all you have to do is bake everything in the oven. Super easy.
Actually, I was really close to calling this a one-pan meal but I couldn’t fit everything on one cookie sheet so…yeah.
But the second dish doesn’t take that much time to wash. Especially if your spouse does it for you. Which they totally should because you cooked. It’s only fair.
Balsamic Dijon Tempeh Buddha Bowls
Yield: 4 bowls
Prep Time: 20
Cook Time: 25
Total Time: 45
- 8 ounces organic tempeh, cut into small triangles
- 2 tablespoons balsamic vinegar
- 2 tablespoons tamari
- 2 tablespoons Dijon Mustard
- 1 tablespoon high heat oil
- 1/2 tablespoon pure maple syrup
- 1 lb brussels sprouts, peeled and halved (about 4 cups)
- 5 large carrots, peeled and cut into matchsticks (about 3 cups)
- 3-4 yukon gold potatoes, diced into 1-inch cubes (about 3 cups)
- 1 cup frekkeh (I like Bob’s Red Mill)*
- Dijon sauce for serving**
Preheat the oven to 400°F then line or grease a baking sheet and a small baking dish. Cut the tempeh into small triangles then place in the baking dish.
In a small bowl, whisk together the balsamic vinegar, tamari, mustard, oil and maple syrup. Pour the mixture on top of the tempeh until evenly coated. Turn each triangle over to assure all sides have been covered with marinade.
Arrange the brussels, carrots and potatoes on the baking sheet. Lightly coat with high heat oil and sprinkle with salt. Bake the vegetables and the tempeh in the preheated oven for 25 minutes, until golden brown.
Meanwhile prepare the freekeh by bringing 2 cups salted water to a boil in a small saucepan. Add the freekeh, turn heat to medium and cook for about 15 minutes, until water has absorbed. Remove from heat then cover with a lid and allow to steam for 10 minutes.
Arrange the freekeh with cooked vegetables and tempeh in separate bowls. Top with Dijon sauce (see notes), serve warm and enjoy!
*sub quinoa or brown rice to make GF
**In a small bowl, whisk together 3 tablespoons Dijon mustard, 1-2 tablespoons balsamic vinegar (depending on your preferences) and, 1 teaspoon water and 1 teaspoon maple syrup.
Nutrition Facts are for 1/4th of recipe