Samantha why make this recipe
This bowl gives you a full meal in one dish. It has protein from tempeh, healthy fats from avocado and cashews, and carbs from sweet potatoes. It tastes bright with lime and curry. It is easy to change to your taste and good for many meals.
introduction
This Vegan Thai Tempeh Buddha Bowl is simple and filling. It uses tempeh, sweet potatoes, and a creamy cashew curry sauce. If you want more simple meals, check out easy vegan recipes for more ideas.
how to make Vegan Thai Tempeh Buddha Bowl
Cook the sweet potatoes and fry the tempeh. Blend the cashew curry sauce and put the bowl together. You can change vegetables or spice to match what you like. For more simple bowl ideas, visit our vegan recipes page.
Ingredients :
- Tempeh
- Sweet potatoes
- Avocado
- Cashews
- Curry powder
- Coconut milk or water
- Salt
- Pepper
- Lime juice
- Fresh vegetables (such as spinach, carrots, or bell peppers)
Directions :
- Cook the sweet potatoes until tender.
- While they are cooking, prepare the tempeh by pan-frying it in a skillet until golden brown.
- For the cashew curry sauce, blend soaked cashews with curry powder, coconut milk (or water), lime juice, salt, and pepper until smooth.
- Assemble the Buddha bowl by layering sweet potatoes, tempeh, avocado, and your choice of fresh vegetables.
- Drizzle with cashew curry sauce and serve.
how to serve Vegan Thai Tempeh Buddha Bowl
Serve warm or at room temperature. Place sweet potatoes first, add tempeh and vegetables, then top with avocado. Drizzle the cashew curry sauce over the bowl just before eating. Add an extra lime wedge if you like.
how to store Vegan Thai Tempeh Buddha Bowl
Store components separately for best texture. Put tempeh, sweet potatoes, and sauce in airtight containers. Keep avocado out until ready to eat or add sliced avocado fresh. Refrigerate up to 3–4 days. Reheat tempeh and sweet potatoes gently, then add sauce and avocado.
tips to make Vegan Thai Tempeh Buddha Bowl
- Press tempeh lightly and slice thin for faster browning.
- Soak cashews at least 30 minutes for a smooth sauce.
- Roast or steam sweet potatoes until soft but not mushy.
- Use lime juice to brighten the flavors.
- Taste the sauce and add salt or curry to suit your taste.
variation (if any)
- Add cooked rice or quinoa to make it heartier.
- Swap cashews for tahini if you have a nut allergy.
- Use tofu instead of tempeh for a different texture.
- Add roasted chickpeas for extra crunch and protein.
FAQs
Q: Can I make the cashew sauce without soaking cashews?
A: You can, but the sauce will be less smooth. Use hot water and blend longer if you skip soaking.
Q: Can I bake the tempeh instead of pan-frying?
A: Yes. Toss tempeh with oil and seasoning, then bake at 400°F (200°C) for 15–20 minutes.
Q: Is this bowl good for meal prep?
A: Yes. Store components separately and assemble before eating for best freshness.
Q: Can I make this nut-free?
A: Yes. Use a tahini or sunflower seed butter sauce instead of cashews.
Conclusion
For another Thai tempeh bowl idea with high protein, see this take from Fit Mitten Kitchen’s Thai Tempeh Buddha Bowl.
If you want a different vegan tempeh bowl style, check the version at Running on Real Food’s Vegan Tempeh Buddha Bowl.
Vegan Thai Tempeh Buddha Bowl
Ingredients
Method
- Cook the sweet potatoes until tender.
- While they are cooking, prepare the tempeh by pan-frying it in a skillet until golden brown.
- For the cashew curry sauce, blend soaked cashews with curry powder, coconut milk (or water), lime juice, salt, and pepper until smooth.
- Assemble the Buddha bowl by layering sweet potatoes, tempeh, avocado, and your choice of fresh vegetables.
- Drizzle with cashew curry sauce and serve warm or at room temperature.
