Glazed tempeh bowl with buckwheat and vegetables

By the GetYourMacros team · 7 October 2026

Buckwheat, fried zucchini and carrots and tempeh glazed with soy, balsamic and maple syrup.

• Time 30 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 120 g Tempeh
• 60 g Buckwheat groats
• 100 g Zucchini
• 70 g Carrots
• Soy sauce to taste
• 5 ml Lemon juice
• Balsamic vinegar to taste
• 8 g Maple syrup
• 8 g Pumpkin seeds

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Steam the tempeh for 10 minutes: it softens and loses its bitter edge.
2. Boil the buckwheat in salted water for 15 minutes and drain it.
3. Cut the zucchini and carrots into strips and stir-fry them over high heat for 5 minutes.
4. Mix the soy sauce with the lemon juice, balsamic vinegar and maple syrup; brown the sliced tempeh, pour in the glaze and let it caramelise.
5. Build the bowl with the buckwheat, vegetables and glazed tempeh and finish with the pumpkin seeds.

Tips

• Cooked buckwheat keeps three days in the fridge: the perfect base for the week's bowls.

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