Curried Cauliflower and Tempeh Bowl

Name: Curried Cauliflower and Tempeh Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 4 serving
Ingredients: 2 8 oz packages tempeh; ¼ cup maple syrup; ¼ cup balsamic vinegar; 2 teaspoons avocado or olive oil; 3 Tablespoons low sodium tamari; 3 cloves garlic; salt; 1 large head cauliflower; ½ medium red onion; 2 cloves garlic; 2-3 Tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon curry powder; ½ teaspoon ground coriander; ½ teaspoon paprika; ¼ teaspoon cayenne; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ¼ cup raisins; ¼ cup fresh basil

User Reviews

4.6

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinade Time
1 hr
Total Time
1 hr 40 mins
Servings
4
Calories
454 kcal
Course
Lunch
Cuisine
Indian

Curried Cauliflower and Tempeh Bowl

Odette Barnes

Report

This vegan curried cauliflower and tempeh bowl cooks up on one pan and is packed with flavor! It's easy to whip up, making it the perfect meal for busy weeknights.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

Tempeh

2 8 oz packages tempeh
¼ cup maple syrup
¼ cup balsamic vinegar
2 teaspoons avocado or olive oil
3 Tablespoons low sodium tamari soy sauce or coconut aminos
3 cloves garlic minced
salt to taste

Cauliflower

1 large head cauliflower cut into florets
½ medium red onion thinly sliced
2 cloves garlic minced
2-3 Tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon cayenne
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup raisins
¼ cup fresh basil chopped

Add to Shopping List

Instructions

Remove tempeh from package and chop into small triangles by cutting the tempeh in half widthwise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.
In a small bowl combine maple syrup, balsamic vinegar, tamari, oil and minced garlic.
Add tempeh triangles into a shallow dish with a large surface area, pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinate in the fridge for 1 – 24 hours. Stir the mixture a couple times while marinating, if possible.
When tempeh is done marinating, reheat oven to 400°F and line a baking pan with parchment paper.
Combine cauliflower, red onion, garlic, olive oil and spices in large bowl and mix to combine.
Add cauliflower to one half of prepared baking sheet and marinated tempeh to the other half. Roast for 25-30 minutes, until cauliflower is tender and cooked to your liking. If you want your tempeh and cauliflower to be a little crispy broil for 3-4 minutes, but watch closely so they don’t burn!
Remove from heat. Garnish with fresh basil and raisins. Serve with a whole grain like brown rice, quinoa or cauliflower rice if desired.

Nutrition Information

Show Details

Serving 1/4 servings Calories 454kcal (23%) Carbohydrates 54g (18%) Protein 28g (56%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 1180mg (49%) Potassium 1124mg (32%) Fiber 13g (52%) Sugar 28g (56%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 454 kcal

% Daily Value*

Serving	1/4 servings
Calories	454kcal	23%
Carbohydrates	54g	18%
Protein	28g	56%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Sodium	1180mg	49%
Potassium	1124mg	24%
Fiber	13g	52%
Sugar	28g	56%