Skillet Tempeh Buddha Bowl with Brown Rice

Name: Skillet Tempeh Buddha Bowl with Brown Rice
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 4 pieces tempeh; 1/2 cup sweet potato; 1 cup bell pepper; 2 cups brown rice; 2 tbsp tamari; 1/4 cup nutritional yeast; 1 tsp coconut milk; 2 tbsp smoked paprika; 3 tbsp olive oil; to taste salt and black pepper

A skillet vegan tempeh buddha bowl with sweet potato and bell pepper, finished with tamari, nutritional yeast and smoked paprika, served over brown rice.

Total time

39 min

Prep

15 min

Cook

24 min

Difficulty

easy

Cuisine

Vegan

veganvegetarian

Ingredients

4 piecestempeh

1/2 cupsweet potato

1 cupbell pepper

2 cupsbrown rice

2 tbsptamari

1/4 cupnutritional yeast

1 tspcoconut milk

2 tbspsmoked paprika

3 tbspolive oil

to tastesalt and black pepper

Instructions

Cube the tempeh and season it, then stir-fry over medium-high heat until well browned, about 9 minutes.

Add the sweet potato and bell pepper, cooking until softened, about 6 minutes.

Stir in the tamari, nutritional yeast, coconut milk and smoked paprika for 3 minutes.

Cook the brown rice separately and fluff with a fork.

Let everything simmer for about 14 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the brown rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

347

Protein

12.9g

Fat

14.8g

Carbs

43.9g

Fiber

Sodium

274mg

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