Maple Balsamic Tempeh Bowls
User Reviews
4.6
Maple Balsamic Tempeh Bowls
Description
Maple Balsamic Tempeh Bowls start by cutting tempeh into small triangles, which are then marinated in a mixture of maple syrup, balsamic vinegar, tamari, minced garlic, and avocado oil. After allowing the flavors to infuse for up to 24 hours, the tempeh is cooked alongside steamed broccoli.
The accompaniment is a pumpkin rice cooked with coconut milk and vegetable broth, creating a creamy and slightly sweet base that complements the savory tempeh. Toppings of toasted pepitas add texture and a nutty note.
This dish offers a balanced vegetarian meal with protein, vegetables, and grains in a harmonious blend of flavors. It suits lunch or dinner and can be adapted for different diets by ingredient choices.
Ingredients
- 16 oz (2 packages) tempeh brand Lightlife
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- 1 Tablespoon + 2 teaspoons avocado oil divided, or olive oil
- 3 Tablespoons tamari
- 3 cloves garlic minced
- 2 cups broccoli steamed
- Pepitas for topping
Pumpkin Rice
- 1 cup coconut milk light
- 1 cup vegetable broth
- ½ cup pumpkin canned
- 1 cup white rice
- pinch of sea salt
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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