HI FRIENDS! It’s been a minute since I’ve shared a recipe. I had a lot of you ask about this meal in particular when I shared the making of it in my IG stories. I decided to write a post so you could enjoy it in YOUR home since it is so very healthy and quite easy to whip up. Let’s get you on board so you can have your own Vegan Tempeh Buddha Bowl ASAP!


First off, I love how colorful and vibrant this recipe is as well as nutritious! From the marinated tempeh providing hardiness, to the veggies bringing vitamins, all on top of couscous which holds plenty of protein and minerals like magnesium, calcium, phosphorus and potassium, this Buddah bowl always leaves me feeling complete. The prep is simple and the cooking takes hardly any time at all! I’ll leave you with the how to’s and ingredient list below 🙂


  • Coconut Amino Acids (I found mine on Thrive Market)
  • Tahini (100% Organic 365 WholeFoods Brand is what I use)
  • Coconut, Avocado, or Olive Oil
  • 1 pack of Plain Tempeh
  • Whole Wheat CousCous
  • Cabbage
  • Carrots
  • Snow Peas
  • Onion
  • Broccoli
  • Avocado      (Veggies may vary.  Throw in what ever you love most!)


  1. Slice tempeh into thinner, rectangular pieces
  2. Set tempeh pieces on a plate or in tupper ware and pour on some Coconut Amino Acids to marinade the tempeh, then place in the fridge
  3. Chop up your veggies into bite size pieces
  4. Heat a pan on medium. Once hot, place tempeh in the pan so that each piece is laying flat
  5. Once your tempeh begins to brown, flip each piece and toss your veggies on top with a little bit of oil (I use avocado oil)
  6. To cook the couscous, boil a small pot of water. At first sign of boiling, pour the  water over the couscous in a bowl just above where the couscous stops. Cover the bowl completely with a ceramic plate to seal in the heat and check the time to record 5 minutes
  7. Continue to stir and check on your tempeh and veggies for a few minutes or until cooked
  8. After 5 minutes, check that the couscous has absorbed the water properly and is plump, hot and ready to eat
  9. Scoop some couscous into a large bowl, add the tempeh, veggies, and a sliced avocado (if you want to make it just like mine)
  10. Last, drizzle with Tahini and Eat!

If you do decide to try this dish, you must know it’s going to smell delicious. I promise, any and everyone in your house hold will approve . . .


It was difficult to even capture photos of this dish without just scarfing it down . . .


but I really wanted to share it with you!


Hope you get to try your own Vegan Tempeh Buddha Bowl at home soon!!! Thanks for checkin’ it out.

As always,

With Love and Compassion, 

~ E 

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