Rinse the brown rice under cold water and then cook it according to the package instructions. Usually, it involves bringing 2 cups of water to a boil, adding the rice, covering, lowering the heat, and simmering for about 30-35 minutes until the water is absorbed.

While the rice is cooking, preheat your oven to 400°F (200°C). Cut the tempeh into bite-sized cubes.

In a bowl, combine 1 tablespoon of sesame oil, 1 tablespoon of soy sauce (or tamari), and 1 tablespoon of lime juice. Add the tempeh cubes and gently toss to coat them evenly. Arrange the tempeh on a baking sheet lined with parchment paper.

Roast the tempeh in the preheated oven for 15-20 minutes, turning halfway through, until golden and slightly crisp.

While the tempeh is roasting, cut the broccoli into small florets.

In a steamer or a steaming basket over boiling water, steam the broccoli florets for about 5 minutes until they are tender yet crisp.

To make the peanut sauce, whisk together the peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of sesame oil, and grated garlic in a small bowl. Add a bit of warm water, a tablespoon at a time, to achieve your desired consistency.

Assemble the Buddha bowls by dividing the cooked brown rice among four bowls. Top each with roasted tempeh, steamed broccoli, steamed edamame, and shredded carrot.

Drizzle the peanut sauce over the top of each bowl or serve it on the side. Enjoy your delicious and nutritious Buddha Bowl!