Buffalo Tempeh Nourish Bowl | Nutrition Stripped
Eat Well Oct. 29. 2019

Buffalo Tempeh Nourish Bowl

Oct. 29. 2019
McKel Hill Kooienga, MS, RDN, LDN

McKel Hill Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped and the Mindful Nutrition Method™

Spice up your next meal with this Buffalo Tempeh Nourish Bowl with creamy cooling vegan Cashew Ranch Dressing.

There’s a new nourishing bowl in town that has us seeing red (in a good way)! This Buffalo Tempeh Nourish Bowl combines all our favorite things — perfectly fluffy quinoa, zingy buffalo sauce, and Massaged Kale Salad.

We made this recipe at home three times last week, no kidding! The best thing is it is meal prep friendly. Make everything easier on yourself by cooking a double batch of his recipe and storing it in our favorite Glass Containers for up to one 1 week in the fridge. Just reheat quinoa and tempeh and serve!


Use whatever protein you enjoy to fit your unique eating habits. Our favorite vegan-friendly option for this recipe is tempeh or the easiest Crispy Tofu, but it works great with chicken or fish too!

For more information about animal proteins, what to look for, and how to shop for animal proteins check out our article Guide to Eating Animal Protein. Also, check out our factory farming article as it relates to animal proteins.

Healthy Hack

We’ve accidentally scorched our fair share of quinoa in our day using the usual “steaming method”. Learn from our mistakes, the next time you make quinoa at home, try this handy method.

  • Rinse your quinoa! Quinoa shells have a thin coating of saponin that can make it taste bitter. Rinse under cold water until water runs clear.
  • In a medium saucepan, heat water until boiling, add a pinch of salt for taste.
  • Add rinsed quinoa, and cook, similar to that of cooking pasta, until tender. Stirring occasionally so the quinoa doesn’t clump together.
  • Strain quinoa through a fine-mesh strainer and return to pan and let rest for about 3 minutes. fluff with a fork and serve.


The Recipe

Serves 2-4



For the Buffalo Tempeh

2, 8oz packages tempeh or extra firm tofu, sliced

1/3 cup Frank’s Red Hot Sauce

1 tablespoon avocado oil

1 clove garlic, finely minced

salt and pepper to taste

1 small beet, sliced, for garnish

For the kale

4 large handfuls (4-5 cups) of  kale leaves, stalks removed

2 teaspoons of olive oil

lemon, juiced

1 teaspoon of kosher salt

For the quinoa

1 cup quinoa, rinsed

5 cups water

2 teaspoons kosher salt

For the beans

1 16oz can pinto or black beans

1 teaspoon olive oil or ghee

1/2 teaspoon garlic powder

salt and pepper to taste

For the cashew ranch dressing

1 cup raw cashews, soaked overnight or at least 8 hours

juice from 1 lemon

3/4 cup unsweetened almond milk

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped


For the Buffalo Tempeh

Step 1

Preheat oven to 450° Arrange tempeh on a lightly oiled rimmed baking sheet and bake until crispy, about 10 minutes. Salt and pepper to taste and set aside.

In a medium-sized mixing bowl, combine garlic, hot sauce, and avocado oil and whisk until combined.

Toss tempeh in buffalo sauce and set aside.

For the Massaged Kale Salad

Step 1

Remove kale leaves from the stem, and roughly chop into slightly smaller pieces

In a large bowl, combine kale, olive oil, lemon and salt, and massage until leaves have softened and turned a more vibrant green color, about 5-10 minutes

For the Beans

Step 1

In a small saucepan, add canned beans, with their liquid, garlic powder, olive oil or ghee, and cook until beans are tender. Salt and pepper to taste.

For the Cashew Ranch Dressing

Step 1

In a Vitamix blender, combine cashews, almond milk, lemon juice, garlic powder, and onion powder and blend until smooth and creamy.

Pour into a small mixing bowl and fold in fresh dill and chives. Salt and pepper to taste.


Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop. All ingredients will keep well for 5-7 days in the fridge.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home! Share your image on Instagram too by tagging #nutritionstripped!

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