Fall tempeh bowl

In this hearty vegetarian grain bowl, crispy caramelized butternut squash, Brussels sprouts, and protein-packed tofu are tossed in a savory-sweet glaze and piled onto warm brown rice.

These Baked Tofu Harvest Bowls are the cozy, plant-based meal your fall table has been waiting for. Packed with nourishing textures and flavors—from baked tofu and caramelized sweet potatoes to hearty kale and chewy farro—each bowl is finished with a golden maple-turmeric dressing and crunchy pecans. This recipe is a celebration of autumn produce, bringing together warm spices and comforting ingredients that feel just right for cooler weather.

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and an unexpected pile of briney sauerkraut.

This vegan mustard tempeh Buddha bowl is loaded with quinoa, roasted sweet potatoes, silky avocado, crunchy apple, marinated tempeh, and tossed with a creamy mustard dressing.

If you've never tried tempeh, make this tempeh bowls recipe and you'll never look back. You will fall in love with these flavors! Find this tempeh recipe on the blog!

This Crispy Sesame Tempeh recipe is easy, flavorful, and has the best texture! Create a healthy vegan bowl with brown rice and veggies and dinner is good to go!

Tahini and tamari, although sounding very similar, are some of my favourite ingredients, so it’s no surprise they go fabulously together in this dressing. I love tempeh as a vegan protein source, made from fermented legumes, when cooked well it can be a really delicious meat substitute, particularly in Asian inspired dishes like this one.

Maple Balsamic Tempeh Bowls with maple balsamic tempeh, quinoa, and roasted rainbow vegetables. Perfect for protein packed lunches and dinner.