Build-Your-Own Buddha Bowl Night

A colorful spread of mix-and-match bowls where everyone builds exactly what they want. Massaged kale and crunchy cabbage form the base, joined by tangy pickled cucumbers, crispy marinated tempeh, creamy avocado, and a silky tahini dressing. Roasted sweet potato and chickpeas sit on the side for those who want them, while keto diners load up on greens, tempeh, seeds, and avocado. Everything is completely plant-based, and the setup lets each person customize their bowl to their own needs. Prep most of it ahead, then let everyone assemble at the table.

By TasteBuds

Recipe details

Yield
4 people
Prep time
35 minutes
Cook time
30 minutes
Total time
50 minutes

Ingredients

  • 2 medium (about 1 lb) Sweet potato, peeled and cut into ¾-inch cubes
  • 1 (15 oz) can Chickpeas, drained, rinsed, and patted dry
  • 4 tbsp Olive oil, divided
  • 1 tsp Ground cumin
  • ½ tsp Smoked paprika
  • to taste Sea salt
  • to taste Black pepper, freshly ground
  • 8 oz Tempeh, cut into ½-inch cubes
  • 2 tbsp Tamari ((or soy sauce))
  • 1 tbsp Rice vinegar
  • 1 tbsp Maple syrup
  • ½ tsp Garlic powder
  • 1 large bunch (about 8 oz) Kale, stems removed, leaves chopped into bite-size pieces
  • 2 tbsp Lemon juice, freshly squeezed
  • ¼ small head (about 4 oz) Red cabbage, thinly sliced
  • 1 medium English cucumber, thinly sliced
  • ¼ cup White vinegar
  • ¼ cup Water
  • 1 tbsp Granulated sugar
  • ¼ cup Tahini, well-stirred
  • 2 large Avocado, sliced
  • ¼ cup Mixed seeds ((sunflower, pumpkin, sesame))
  • ½ cup Fresh cilantro, roughly chopped
  • ¼ cup Fresh mint, roughly chopped

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Peel and cut 2 medium sweet potatoes (about 1 lb / 450 g) into ¾-inch cubes.
  3. Drain, rinse, and pat dry 1 (15 oz / 425 g) can chickpeas.
  4. Toss the sweet potato cubes with 1½ tbsp olive oil (22 ml), ½ tsp ground cumin (2.5 ml), ¼ tsp smoked paprika (1.25 ml), and a pinch of sea salt and black pepper. Spread them on one half of the prepared baking sheet.
  5. Toss the chickpeas with 1½ tbsp olive oil (22 ml), ½ tsp ground cumin (2.5 ml), ¼ tsp smoked paprika (1.25 ml), and a pinch of sea salt and black pepper. Spread them on the other half of the baking sheet.
  6. Roast the sweet potato and chickpeas for 25 to 30 minutes, flipping halfway through, until the sweet potato is tender and golden at the edges and the chickpeas are crispy.
  7. While the vegetables roast, cut 8 oz (225 g) tempeh into ½-inch cubes.
  8. In a medium mixing bowl, whisk together 2 tbsp tamari (30 ml), 1 tbsp rice vinegar (15 ml), 1 tbsp maple syrup (15 ml), ½ tsp garlic powder (2.5 ml), and 1 tbsp olive oil (15 ml).
  9. Add the 8 oz (225 g) tempeh cubes to the marinade, toss to coat, and let sit while you prep the rest of the components (at least 10 minutes).
  10. Remove stems from 1 large bunch kale (about 8 oz / 225 g) and chop the leaves into bite-size pieces.
  11. Place the chopped kale in a large mixing bowl, add 2 tbsp freshly squeezed lemon juice (30 ml) and a pinch of sea salt, then massage the kale with your hands for 2 to 3 minutes until it softens and turns a darker green.
  12. Thinly slice ¼ small head red cabbage (about 4 oz / 115 g) and set aside in a small bowl.
  13. Thinly slice 1 medium English cucumber.
  14. In a small bowl, whisk together ¼ cup white vinegar (60 ml), ¼ cup water (60 ml), 1 tbsp granulated sugar (12 g), and a pinch of sea salt until the sugar dissolves.
  15. Add the sliced cucumber to the pickling liquid, toss to coat, and let sit for at least 10 minutes.
  16. In a small bowl, whisk together ¼ cup tahini (60 ml), 2 tbsp freshly squeezed lemon juice (30 ml), 2 tbsp water (30 ml), a pinch of sea salt, and a pinch of black pepper until smooth and creamy. Add more water, 1 tablespoon at a time, if it's too thick.
  17. Once the sweet potato and chickpeas are done roasting, remove them from the oven and let cool slightly.
  18. Heat a large skillet over medium-high heat, add the marinated tempeh (reserve any leftover marinade), and cook for 6 to 8 minutes, turning occasionally, until golden and caramelized on all sides. Pour in any reserved marinade during the last minute and let it glaze the tempeh.
  19. Slice 2 large avocados.
  20. Roughly chop ½ cup fresh cilantro (15 g) and ¼ cup fresh mint (8 g).
  21. Set out all the components in separate bowls: massaged kale, sliced red cabbage, pickled cucumber (drained), roasted sweet potato, roasted chickpeas, marinated tempeh, sliced avocado, ¼ cup mixed seeds (40 g) (sunflower, pumpkin, sesame), chopped cilantro, chopped mint, and the tahini dressing. Let everyone build their own bowl to their liking.