Step 1

Place ingredients into a bowl and whisk to combine.

Step 2

Toss in the cubed tempeh, and stir well to coat it in the marinade.

Step 3

Cover and allow the tempeh to marinate for at least 1 hour, or up to overnight.

Step 4

Heat 1 tbsp of oil in a large skillet.

Step 5

Add the marinated tempeh, and be sure to reserve the marinade liquid (you will need to use it for the salad dressing).

Step 6

Cook the tempeh on medium heat until brown on all sides.

Step 7

Place the chopped kale into a large mixing bowl, and drizzle the remaining marinade liquid over it.

Step 8

Add diced avocado, and use your hands to massage the avocado and dressing into the kale. Massage it until it is tender, about 3 minutes.

Step 9

Add the sweet potato, beets, quinoa, sauerkraut, and tempeh. Toss well to make a salad. Top with pumpkin seeds.

Step 10

If you would rather serve the Buddha bowl with the ingredients still separate, place each ingredient into a bowl, and top with pumpkin seeds.