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.
Yield: 4 bowls
Prep Time: 20
Cook Time: 25
Total Time: 45
*steaming the tempeh before adding the marinade opens the pores and allows it to absorb the maximum amount of flavor. You can achieve this by placing the block of tempeh in a skillet with a few tablespoons of water over medium heat. Cover and let “steam” for 5-10 minutes, then cut and add to a bowl with the marinade.
**sub quinoa or brown rice to make GF, or omit grain altogether
***Sauce is optional. In a small bowl, whisk together 3 tablespoons Dijon mustard, 1-2 tablespoons balsamic vinegar (depending on your preferences) and 1 teaspoon maple syrup.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!