Curried Cauliflower and Tempeh Bowl
User Reviews
4.6
33 reviews
Excellent
Curried Cauliflower and Tempeh Bowl
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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.
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Ingredients
Tempeh
- 2 oz tempeh packages
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- 2 teaspoons avocado oil or olive oil
- 3 Tablespoons tamari soy sauce soy sauce or coconut aminos, low sodium
- 3 cloves garlic minced
- salt to taste
Cauliflower
- 1 large cauliflower cut into florets, head
- ½ medium red onion thinly sliced
- 2 cloves garlic minced
- 2-3 Tablespoons olive oil
- 1 teaspoon cumin ground
- 1 teaspoon curry powder
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper freshly ground
- ¼ cup raisins
- ¼ cup basil chopped, fresh
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
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
1180mg
(49%)
Potassium
1124mg
(24%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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