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–+ servings
Two tempeh bowls with zucchini, shredded carrots, sliced yellow pepper, avocado and basil. Props include small bowl with yellow bell pepper to the top right, and half of an avocado to the bottom.

Tangled Tempeh Bowls

Naturally gluten-free, dairy-free and vegan.
This fresh and flavourful bowl is topped with perfectly cooked tempeh and an Asian-fusion dressing. The tempeh cooking method used optimizes the texture and taste of this plant-based protein.
5 from 1 vote
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Course: Main Course, Salad
Cuisine: Asian Fusion
Keyword: dairy-free, dinner, easy recipe, gluten-free, healthy bowl, lunch, plant-based, quick, tempeh, vegan
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Calories: 665kcal
Author: Becca Harris, RD, MHSc

Ingredients

  • 1 pack tempeh (8 oz)

Marinade

  • 1/4 cup tamari
  • 1 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tsp sriracha
  • 4 cloves garlic, minced
  • 1 tsp ginger, minced

Dressing

  • 1/4 cup tamari
  • 2 tbsp rice wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1-2 tsp sriracha

Veggie bowl

  • 2 medium zucchini, spiralized (can use spring mix lettuce instead)
  • 1/4 cup carrots, shredded or spiralized
  • 1/2 bell pepper, chopped
  • 1 avocado, sliced
  • 1/4 cup fresh basil or cilantro

Instructions

  • Preheat oven to 400°F.
  • Cut tempeh into slices or cubes.
  • Put tempeh into a medium-sized saucepan, cover with water. Bring to a boil, reduce heat and simmer for 10 minutes. Drain and pat tempeh dry with a clean towel.
    This helps remove some of the bitter flavour of the tempeh. It may seem like a tedious task but it makes a big difference!
  • Whisk all marinade ingredients in a small bowl. Place tempeh into a shallow glass baking dish, and pour marinade over the tempeh. Toss to ensure it is all covered.
  • Bake for 10 minutes. Remove from oven, flip the tempeh pieces and place back into the oven for 10 more minutes.
  • Whisk together all dressing ingredients.
  • Assemble two bowls with equal parts zucchini, carrots, pepper, avocado and basil. Drizzle with dressing and top with cooked tempeh.
  • Enjoy!

Notes

Tastes best if served immediately, but also makes for delicious leftovers. Stays fresh in the refrigerator for 3-4 days.

Nutrition

Calories: 665kcal