Buffalo Tempeh Power Bowl

Spicy, Satisfying, and Totally Vegan: The Buffalo Tempeh Bowl

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Another day, another Power Bowl! I LOVE Power Bowls! This one is one of those bi-weekly rotation meals in my household. We’ve got some spice, some crispy crunchiness and ALLLL the nutrients! Packed with plant-based protein, fiber, and vibrant flavors, this recipe combines the irresistible heat of buffalo sauce with the wholesome goodness of quinoa, avocado, cabbage and of course lots of tempeh, making it the perfect meal for anyone who wants to eat clean without compromising on taste.

So what is a Power Bowl?

A Power Bowl is basically a nourishing work of art in a bowl—colorful, balanced, and full of vibrant flavors. It’s a vegan meal that’s as visually stunning as it is satisfying, featuring a variety of fresh vegetables, grains, legumes, and plant-based proteins, all harmoniously combined into one hearty, wholesome dish.

Once I began a vegan diet, these bowls were the easiest way for me to come up with new and exciting lunch recipes while getting in all of the nutrients that I needed. There are honestly hundreds of different combinations that you can concoct!

They’re a comforting, energizing, and plant-powered meal that leaves you feeling full, nourished, and ready to take on the day!

Let’s Talk Nutrition

Here’s what I use for this specific Power Bowl:

Quinoa (Full of protein and fiber)

Tempeh cooked in Buffalo sauce and vegan butter (plant protein powerhouse!)

Avocado (healthy fats and high in vitamin C, E and K)

Cabbage (adds the best crunch and lots of vitamin C and antioxidants)

Celery (add vitamins A, K, and C, plus minerals like potassium and folate)

Cucumber (helloooo hydration!)

Carrots (lots of vitamin A and C so you’ll have gorgeous skin and healthy eyes!)

Pumpkin Seeds (packed with fiber and healthy fats, plant-based protein plus minerals like magnesium, iron and zinc)

Vegan Ranch Dressing (the perfect dressing to balance the heat from the buffalo sauce on our tempeh)

Ok nutrition class is done!

This Power Bowl is so easy to make so let’s get to it!

The quinoa takes the longest so start by bringing 1 cup of water and 1/2 cup of uncooked quinoa to a boil in a sauce pan then reduce to a light simmer with the lid on and let simmer for about 15 minutes or so. After the water is evaporated, let set for an extra few minutes to ensure that it’s fully cooked. Fluff with a fork and that’s all done!

While the quinoa is cooking, cut your tempeh into bite sized pieces or long strips and place in a frying pan with some avocado oil. (Optional: boil for two minutes in a pot of water to take away that slightly bitter tempeh taste) Cook on each side until golden brown. Melt 2 teaspoons of vegan butter in your pan and add desired amount of buffalo sauce and fully coat your tempeh on all sides.

Typically, while my tempeh cooks, that’s when I prep my veggies. Depending on which veggies you use, just give them all a quick, rough chop and set them aside. For this dish I typically add cucumbers, carrots, cabbage, celery and avocado.

Assembly time!

I start with my quinoa on the bottom, then add the tempeh and load up as many vegetables as possible! I toss some pumpkin seeds on top for extra nutrients and crunch and drizzle a bit of vegan ranch and I’m ready to dig in!