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.
Servings: 2
Calories: 665kcal
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