Autumn Harvest Buddha Bowls with Maple Miso Glazed Tempeh
Prep time
Cook time
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Hearty harvest buddha bowls with roasted root vegetables and maple miso glazed tempeh. With maple dijon tahini sauce, BIG flavor + easy to make!
Recipe type: Main Course
Cuisine: Vegan, Gluten-free
Serves: 2-3 bowls
  • 1 large sweet potato, sliced into ½ thick wedges.
  • ½ lb brussel sprouts, trimmed and halved.
  • 5-6 rainbow carrots, peed and sliced
  • 1 Tbsp olive or grapeseed oil
  • sea salt and pepper to taste
  • 1 10oz package tempeh
  • ¼ cup maple syrup
  • 2 Tbsp miso paste
  • pinch garlic powder
  • 1 Tbsp tamari
  • ¼ tsp liquid smoke
  • 4 cups kale leaves, torn into bite sized pieces
  • 2 Tbsp tahini
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard
  1. Preheat the oven to 425F (220C). Clean and prepare your vegetables. Place the brussels on one lined baking sheet and the carrots and sweet potatoes on a second lined baking sheet.
  2. Toss with vegetables with ½ Tbsp oil per tray, plus a generous pinch of sea salt and pepper. Be sure the carrot and sweet potato slices lay flat with a bit of space between each piece, so they get nice and crispy. Bake both trays for 30 minutes, flipping halfway through the bake time.
  3. In a small bowl, combine the maple syrup, miso, garlic powder, tamari, and liquid smoke. Slice the tempeh into ½ inch thick triangles. Toss in the sauce, be sure the triangles are well coated. Marinade for ten minutes.
  4. In an oiled pan over medium high heat, sauté the tempeh for 2-3 minutes on each side. Remove the tempeh, set it aside, and lower the heat to medium. Place the kale leaves in the pan with 2 Tbsp of water and cover. Let steam for 30 seconds, then stir. Cover again and cook for another 30 seconds. You want to soften the greens while keeping a nice bright green color.
  5. Add the apple cider vinegar, dijon mustard, and tahini to the leftover marinade to make the dressing. Build your bowls with a base of sautéed kale, then arrange the roasted vegetables and glazed tahini on top. Serve with a healthy drizzle of dressing and enjoy!
Store leftovers in a tightly sealed container in the fridge for up to 5 days.
Nutrition Information
Serving size: ⅓ recipe Calories: 453 Fat: 15.8 g Carbohydrates: 57.6 g Fiber: 16.7 g Protein: 22.6 g
Recipe by Carrots and Flowers at