Buffalo Ranch Tempeh Bowl

1 bowl
20 min

By Marley Goldin on April 12, 2020 last updated August 17, 2021

5 from 1 vote

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The Buffalo Ranch Tempeh Bowl is a hearty, healthy option for a colorful, flavorful, crunchy, and delicious lunch.

If you are looking for a meatless option that is packed with protein and strong flavors, you’re in the right place. This Buffalo Ranch Tempeh Bowl is hearty, healthy, vibrant, and delicious for anyone and everyone to enjoy.

When meat-eaters turn their nose up at us non-meat-eating folk, I think to myself, they haven’t tried a Buffalo Ranch Tempeh Bowl!

All the great flavor of buffalo wings, about the same amount of protein, and an equally satisfying texture. But without the animal cruelty or environmental impact.

Okay, I’ll get off my soapbox. This is a judgment-free zone (I type as I’m stuffing my face with 5 brownies), but if you do want to learn more small choices you can make to do your part, check out my article on 10 small ways to save our planet.

Aside from being healthy and vegan-friendly, this recipe is just downright delicious.

Buffalo Ranch Tempeh Bowl Tips and Tricks

Make Your Quinoa Ahead of Time

This is a great option for lunch, and if you need it to come together quickly, you can easily make the quinoa ahead of time. I often make a bunch of quinoa on Sunday’s to enjoy all week long.

On that note, you may have extra quinoa It’s such a great protein-packed, hearty addition to any meal! You can even try it for breakfast with this Mexican Protein Breakfast Bowl.

Get Your Pan Hot Before Adding Oil

The star of this dish is undoubtedly the tempeh, so if you get that part right, you’re cruising! The best way to get that golden brown is to get your pan hot before adding your oil and tempeh.

Place your pan over medium heat for a couple of minutes, then give it a go! You should here a little simmering and crackling when you add your tempeh. Keep it on medium heat for about three minutes, and check that it’s brown before flipping.

Green tip: Subbing tempeh as your protein is this dish for meat is a great way to reduce your ecological footprint. On average, plant agriculture emits up to 50 times less greenhouse gases than animal agriculture, and uses less water and land.

Add Your Greens Last

The extra little crunch and fresh taste you get from the greens is the perfect finish to this delicious bowl. It’s best to add your greens just before serving so they don’t wilt, to keep the integrity of that perfect bite.

Buffalo Ranch Tempeh Bowl Frequently Asked Questions

What is tempeh?Tempeh is a soy-based protein that binds together to form a dense, chunky texture. It’s a great protein-packed meat substitute and boasts a lot of health benefits, including its many nutrients and prebiotics.

Where can I find tempeh?You can usually find it in your grocery store next to the tofu. If not, you can easily find it in any health food store.

Can I make this quinoa bowl into a wrap?Yes! For an on-the-go meal, simply transform this into a wrap by mixing all ingredients well and rolling them up in an XL tortilla or garden spinach wrap (or even make your own vegan Homemade Fluffy Flour Tortillas). You can always crisp up the outside of the wrap on a hot pan for extra toasty crunch.

Is buffalo sauce vegan?The short answer is some are and some are not. Check the ingredient list if you are hoping for a vegan buffalo sauce or make your own!

Why You Should Make This Buffalo Ranch Tempeh Bowl

  • It’s guilt-free. Healthy for you and the planet!
  • It’s protein-packed. Between the tempeh and the quinoa, this will keep you full and energized all day!
  • It has complex flavors. The spicy buffalo and tangy ranch play perfectly with the fresh elements.
  • The textures are perfect. That hearty tempeh and fresh crunch from the onions, celery, and greens are a great contrast to your fluffy quinoa.

If you’re looking for other veg-friendly lunch options, check out The Best Veggie Sandwich I’ve Ever Had and this Lentil Taco Meat Alternative.

Recipe details
  • 1  bowl
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 1/2 cup quinoa
  • 1 cup vegetable broth
  • 1/3 red onion
  • 1 celery stalk
  • 4 oz tempeh
  • 1/3 cup buffalo sauce
  • 1/3 cup ranch
  • 4 oz spring mix
  • 1 tablespoon olive oil

Rinse and strain quinoa and add to boiling veggie broth. Reduce to simmer, cover, and cook for about 15-20 min until all broth is absorbed and quinoa is light and fluffy.
Meanwhile, cut tempeh into thin strips, about 1/2 inch in width. Dice your celery, red onion, and greens.
Coat hot pan with olive oil and carefully place tempeh into the oil. There should be some sizzling and crackling. Once tempeh is lightly browned on one side, flip and let reverse side brown- about 3 minutes each side.
Remove the tempeh from the oil and place it on a paper towel to absorb any excess oil.
Fully coat tempeh strips in buffalo sauce and set aside. Toss onion and celery with quinoa and ranch. Add spring mix to the top so it doesn’t wilt. it’s nice when it adds extra crunch!
Add crispy tempeh and top with a little more ranch and enjoy!
  • You will have extra quinoa. It’s a great base for all kinds of lunch bowls, and I use quinoa in my stuffed mushrooms as well, so it’s really nice to have on hand.
  • To transform this into a wrap, simply mix all ingredients well and wrap in an XL tortilla or garden spinach wrap. You can always crisp up the outside of the wrap on a hot pan.
  • This recipe is super easy to make vegan! Just make sure the buffalo sauce you use is vegan (it’s also really easy to make your own), and substitute ranch for a vegan-friendly ranch (JUST ranch or Daiya brand are both great).
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