This marvelous tempeh meal bowl will make you eager to eat plant-based! Its richness in color and flavor will easily convince you. A balanced and nutritious meal, simple to make for a weeknight dinner or to impress your guests! You can prepare all the elements in advance and assemble the bowls when it's time.
Ingredients
For the tempeh
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1 block of 227 g tempeh
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30 ml (2 tbsp) light soy sauce
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15 ml (1 tbsp) natural peanut butter
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15 ml (1 tbsp) maple syrup
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15 ml (1 tbsp) rice vinegar
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2.5 ml (½ tsp) smoked paprika
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2.5 ml (½ tsp) garlic powder
Tahini Dressing
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45 ml (3 tbsp) tahini (sesame butter)
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30 ml (2 tbsp) water
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30 ml (2 tbsp) nutritional yeast
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15 ml (1 tbsp) lemon juice (or rice vinegar)
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15 ml (1 tbsp) soy sauce
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15 ml (1 tbsp) maple syrup
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15 ml (1 tbsp) 0% natural yogurt
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Garlic and/or ginger, to taste
For the bowl
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310 ml (1 ½ cups) lettuce (or spinach)
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250 ml (1 cup) cooked quinoa
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250 ml (1 cup) boiled edamame
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3 carrots, grated
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1 bell pepper, sliced
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Kimchi, to taste
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Green onion, to taste
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Sesame seeds, to taste
Preparation
- In a small bowl, mix the marinade ingredients. Crumble the tempeh with your fingers into bite-sized pieces and add to the marinade. Refrigerate for at least 1 hour.
- After marinating, in a non-stick pan over medium-high heat, cook the tempeh with the marinade for about 10 minutes or until it begins to roast.
- In the meantime, in a small bowl, mix the dressing ingredients. You can use a whisk or a blender to ensure there are no lumps. Set aside.
- Assemble the bowls by distributing the cooked quinoa, vegetables, and tempeh. Pour over the tahini dressing, and garnish to taste.
Notes
Keeps for 5 days in the refrigerator in an airtight container.
You may have leftover dressing, which you can use for another bowl or salad as desired. For the tempeh, you can also bake it in the oven for 20 minutes at 375°F (190°C) for extra crispiness, and you can use tofu instead of tempeh if you don't have it.
