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Maple Balsamic Tempeh Bowls

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 485 kcal
Course: Lunch
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While tempeh is cooking steam your broccoli.
  6. 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

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

% 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.