Go Back
Print Pin

Buffalo Tempeh Power Bowl

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!
Course Main Course
Keyword Clean Eating, Gluten Free, Plant Protein, Power Bowl, Vegan, Whole Foods
Servings 2

Ingredients

Quinoa

  • 1/2 cup Uncooked Quinoa
  • 1 cup Water

Buffalo Tempeh

  • 1 package Tempeh sliced or cubed
  • 1/2 tbsp Avocado Oil
  • 1 tbsp Vegan Butter
  • 3 tbsp Buffalo Sauce

Power Bowl Additions

  • 2 cups Cabbage
  • 1 Cucumber chopped
  • 1 (small) stalk Celery chopped
  • 1 Avocado cubed
  • 1 Carrot peeled, chopped
  • 1/4 cup Pumpkin Seeds
  • Vegan Ranch to taste

Instructions

For Quinoa

  • Bring 1/2 cup of quinoa and 1 cup of water to a boil. Lower heat and simmer for about 15 minutes or until water is evaporated.
  • Once all water is evaporated, remove from heat and leave lid on for a few minutes to ensure that quinoa is fully cooked. Fluff with fork.

For Buffalo Tempeh

  • Optional: Cook tempeh for 2 minutes in boiling water to lose the "bitterness" of the tempeh.
  • Heat 1/2 tablespoon of avocado oil in a pan and add cut tempeh. Cook until all sides are golden brown.
  • Add vegan butter to one side of the pan and allow to fully melt. Add buffalo sauce to the melted butter and combine. Begin to mix with tempeh until all sides are coated evenly.

Assembly

  • Place cooked quinoa on the bottom of your bowl. Add all desired chopped veggies and cooked buffalo tempeh. Drizzle with vegan ranch and enjoy!