Maple Balsamic Tempeh Bowl
- December 2, 2015
- Last Updated: December 20, 2021
- 22 Comments
How’s the week going? Is everyone recovered from Thanksgiving? I’m still getting there. I actually indulge more in the days after Thanksgiving than on the actual holiday itself! Why? Because I have oh so many delish leftovers and I will NOT waste anything. My second stomach has been thanking me.
Having not many veggies recently, I felt the need to load up with a veg-ified recipe – enter this tempeh recipe. I’m obsessed, and I think I’m going to make another batch to get me through the rest of the week. I paired it with some kale, spinach, roasted sweet potato and brussels. And some vino.
Most people don’t even know what tempeh is, let alone how to use it in a meal! I used to be the same way but I’ve come a long way to loving tempeh now. This delicious recipe was inspired by my time in Portland.
I fell in love with all bowls – macro bowls, grain bowls, vegan bowls, you name it. It’s a perfect combination of flavors, and is very flexible – throw in what you love!
I actually have always enjoyed tempeh but was iffy on tofu. I like it more now, but tempeh takes the crown among my meat substitutes. In my early “cooking” days, I would often just marinate it with some barbeque sauce, pair it with some rice or quinoa, and call it a simple meal. This is kind of just that, but maybe a little more amped up.
We know how I love simple recipes that don’t require a ton of ingredients. And like always, I just mixed a bunch of things together. Ed didn’t even know what tempeh was and was weary of trying it but he loved the bowl!
This bowl comes together in under 30 minutes. You could easily bake your tempeh too, but I just sautéed it for the quicker route and to get it crisp. IT HAS TO BE CRISP. It makes all the difference.
Maple Balsamic Tempeh Bowl
Full of plant-based protein and probiotics, this dish will turn you into a tempeh lover. It's a great and delicious mixture of complex carbohydrates, protein and healthy fat.
- brown rice, or grain of choice
- 1 block of tempeh
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp maple syrup
- 1 tsp dried thyme
- 2 tbsp Lemon juice
- 1 clove Garlic
- 1 cup cubed butternut squash, or sweet potato
- 1-2 cups broccoli
- 2-3 cups kale, spinach or other greens
- Salt, pepper to taste
- Sesame seeds, hemp seeds (optional)
- Cut tempeh block into small cubes.
- In a small bowl, combine olive oil, balsamic vinegar, maple syrup, thyme, garlic and lemon juice, and add tempeh. If you have time, let it marinade for a few hours or overnight in the fridge.
- When ready to cook, saute 1 tbsp coconut oil and add 1/2 mixture with block of tempeh and let it saute for 3-5 minutes. After flipping, cook for about 2 more minutes and top with remaining sauce.
- Add it to your bowl of chosen grain, and top with remaining vegetables
Amount Per Serving: Calories: 530Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 374mgCarbohydrates: 65gFiber: 19gSugar: 17gProtein: 20g
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And, it’s great for leftovers!
Did you know tempeh contains probiotics? It does, just like yogurt and kombucha.
Probiotics are so important for our healthy bacteria…yay! It’s also very high in protein, fiber, manganese, copper, phosphorus and B12 too. Go crazy, kids!
If you have cooked tempeh before, what’s your favorite recipe?
This looks good, love tempeh and always looking for new ways to prepare it.
I made my tempeh according to this recipe tonight and OH MY GOODNESS! I had it with couscous and roasted veg and I officially have a new favourite dinner on the rotation 🙂 And this is coming from someone who didn’t think she liked tempeh very much!
That makes me so happy! I love tempeh. I hope you enjoyed it 🙂
I’ve never actually had tempeh before but this makes it look super delicious! Also, that cinnamon bun looks soooo good! You must get it next time!
I’ve never tried tempeh! I so like tofu, so I can imagine I’ll love tempeh 🙂
If you try it, let me know if you like it! 🙂
Tempeh is my FAVOURITE! I don’t get it as often as I’d like because its a bit more pricey and I tend to go through a whole block in like two minutes. I remember not liking it when I first tried it but now I don’t know what I must have been thinking. It’s way “meatier” than tofu and so I find it more satisfying. This bowl is filled with absolutely all my favorite things and sounds phenomenal. I think I need to go out and get myself a block stat – Thanks!!
I agree – it’s more hearty than Tofu, which is probably why I like it. I go through it so quickly too! One block is supposed to be like 3 servings – that doesn’t hold true in this kitchen! 🙂
Tempeh is super hard to find where I currently live but I’ve had it before and found it much more interesting than regular tofu. My favourite recipe is from Peachy Palate and called something like chili tempeh I think. Your creation sounds absolutely delicious, too. So many flavours in one dish!
I’ll have to try chili tempeh! It’s too bad you don’t have a Trader Joe’s. I always stock up there – it’s like $3.00 for a block. I like combining lots of flavors 🙂
I don’t think I’ve ever had tempeh but your barley + kale bowl with tempeh looks so yummy! Kind of like a big stir-fry? 🙂
Exactly like a big stir fry. Add whatever veggies, spices, and/or sauces to the party!
I’m all about balsamic and plant based protein. For some reason, they just work so well together! Now, as to that cinnamon bun…
I think we should just go and raid them of cinnamon buns 😉
I love tempeh! Still trying to get my other half to get on board, but whatever. It’s good. I love to slice it, slather it in my BBQ sauce, and roast it for a few mins in the oven.
Tempeh + BBQ sauce is my ultimate haven. It was so hard not to include it in this recipe.
I love tempeh but I struggle to find it plain. Most of the pre-seasoned ones are crazy high in sodium!
I usually buy a three-grain version from Trader Joe’s and I think there’s something like only 10 mg of sodium – it’s minimal. Do they have Trader Joe’s in Canada?
I am so excited to try this!! I’ll be sure to report back when I do. I am such a coffee shop worker too. Definitely my most productive environment. And yesss to the post-workout feeling. It can truly be therapeutic. Hope you have a great day 🙂
Yay yay yay, please do!
Tempeh > tofu in my book, mostly because it is a lot easier. I love both though! I have 1/2 block in fridge at the moment, so I might try to utilize this delicious looking recipe!
I’ve never been to Sunflour Bakery, but that croissant looks wonderful! Do they have bagels? I <3 bagels.
Also, thanks for trying my recipe! Yours looks soooo yummy!
I don’t think bagels but delicious “toast” and sandwiches with eggs and avocados and all of the lovely things. And amazinggg baked goods. You should go!