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A nourishing Buddha bowl featuring cubed tofu, chickpeas, diced cucumber, kale topped with pine nuts, roasted beet chunks, and sliced radishes, arranged in sections on a white plate against a light background.

The "Never Gets Old" Nourish Bowl

A vibrant, nutrient-dense bowl combining protein-rich tempeh, rainbow vegetables, and a umami-packed miso-ginger dressing. Perfect for make-ahead lunches and customizable based on seasonal produce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch
Cuisine vegan
Servings 4 Lunch Portions
Calories 425 kcal

Equipment

  • Large rimmed baking sheet
  • Medium saucepan with lid
  • Mixing bowls
  • Glass storage containers
  • Small blender (for dressing)
  • Measuring cups and spoons

Ingredients
  

For the Bowl:

  • 1 cup tricolor quinoa
  • 2 cups vegetable broth
  • 8 oz tempeh cubed
  • 2 tablespoons maple syrup
  • 2 tablespoons tamari
  • 1 pound Brussels sprouts halved
  • 2 medium golden beets diced
  • 1 watermelon radish thinly sliced
  • 1/2 cup pumpkin seeds
  • 2 tablespoons olive oil

For the Miso-Ginger Dressing:

  • 2 tablespoons white miso paste
  • 1- inch piece fresh ginger grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • Water to thin

Instructions
 

  • Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  • Rinse quinoa thoroughly. Combine with vegetable broth in saucepan. Bring to boil, reduce heat, cover, and simmer 15-20 minutes until tender.
  • While quinoa cooks, whisk together maple syrup and tamari. Toss tempeh cubes in mixture and let marinate 10 minutes.
  • Toss Brussels sprouts and beets with 1 tablespoon olive oil and spread on baking sheet. Roast 20-25 minutes until tender and caramelized.
  • Heat remaining oil in skillet over medium-high heat. Cook marinated tempeh 3-4 minutes per side until golden.
  • Toast pumpkin seeds in dry skillet until fragrant, about 3-4 minutes.
  • For dressing, blend all ingredients until smooth, adding water to reach desired consistency.
  • Assemble bowls: Layer quinoa, roasted vegetables, tempeh, and sliced radish. Top with pumpkin seeds and drizzle with dressing.

Notes

  • Prep ahead: Roast vegetables and cook quinoa up to 4 days in advance
  • Store dressing separately and shake well before using
  • Toast extra pumpkin seeds for snacking
  • Substitute any seasonal vegetables based on availability
  • For extra protein, add 1/2 cup edamame per serving
  • Make it gluten-free: Ensure tamari is certified gluten-free
  • Keeps fresh: 4 days in airtight container
  • Best served at room temperature
  • Double the dressing recipe to use throughout the week