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.
- 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
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 374mgCarbohydrates: 65gFiber: 19gSugar: 17gProtein: 20g
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?