Maple Balsamic Tempeh Bowls
User Reviews
4.6
138 reviews
Excellent
Maple Balsamic Tempeh Bowls
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These maple balsamic tempeh bowls pair creamy pumpkin rice with maple balsamic tempeh and steamed broccoli for the perfect comforting fall meal. Vegan + gluten-free.
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Ingredients
- 16 oz (2 packages) Lightlife tempeh
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- 1 Tablespoon + 2 teaspoons avocado or olive oil divided
- 3 Tablespoons tamari
- 3 cloves garlic minced
- 2 cups steamed broccoli
- Pepitas for topping
Pumpkin Rice
- 1 cup light coconut milk
- 1 cup vegetable broth
- ½ cup canned pumpkin
- 1 cup white rice
- pinch of sea salt
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Instructions
- Remove tempeh from package and chop into small triangles by cutting the tempeh in half width-wise. 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, 2 teaspoons 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.
- Once tempeh has marinated, start cooking the rice by combining the coconut milk, vegetable broth, pumpkin, rice and sea salt in a medium saucepan over medium-high heat. Bring to a boil, cover and reduce heat to medium-low. Allow rice to simmer until the liquid is completely absorbed and rice is tender, about 15 to 20 minutes. Once cooked, stir, cover and set aside until the tempeh and broccoli are ready as well.
- While the rice is cooking, pan-glaze the tempeh by heating 1 Tablespoon avocado oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Pour the maple balsamic marinade into the pan with the tempeh and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze on the tempeh. Toss the tempeh a couple times during this process.
- While tempeh is cooking steam your broccoli.
- Assemble bowls by starting with a base of pumpkin rice. Top each bowl with pan-glazed tempeh and steamed broccoli. Season with salt and pepper to taste and top each bowl with pepitas, if using.
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
485kcal
(24%)
Carbohydrates
51g
(17%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
852mg
(36%)
Potassium
645mg
(18%)
Fiber
11g
(44%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 485kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 852mg | 36% |
| Potassium | 645mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
138 reviews
Excellent
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