Sweet and Spicy Tempeh Bowls

Name: Sweet and Spicy Tempeh Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 oz. tempeh; 1/2 cup water; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp cayenne pepper; 1/2 tsp salt; 2 Tbsp brown sugar; 1 Tbsp olive oil; 1 cup cornmeal; 3 cups water; 1/2 tsp salt; 2 Tbsp butter; 1 oz. can black beans; 2 oz. cheddar cheese; 1 avocado; 2 green onion; 4 Tbsp ranch dressing

User Reviews

4.4

88 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
66715 kcal
Course
Main Course, Dinner
Cuisine
American

Sweet and Spicy Tempeh Bowls

Nancy Wheeler

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Sweet and Spicy Tempeh Bowls combine marinated tempeh triangles browned in a flavorful sweet and spicy glaze with creamy polenta and fresh toppings like black beans, cheddar cheese, avocado, green onion, and ranch dressing. The dish balances heat, sweetness, and creaminess in a satisfying bowl meal.

Description

This dish starts by slicing tempeh into thin triangles, then simmering it in a sweet and spicy marinade of water, garlic powder, smoked paprika, cayenne pepper, salt, brown sugar, and olive oil until the liquid evaporates and the tempeh lightly browns. This method infuses the tempeh with a concentrated flavor and a slightly crispy exterior.

Polenta is prepared by whisking cornmeal, salt, and water into a boiling pot until thickened, then finished with butter for richness and softness, creating a creamy base for the bowl. The combination of polenta and spice-glazed tempeh deliver contrasting textures and complementary flavors.

The bowls are completed with toppings including rinsed black beans for earthiness, shredded cheddar cheese for creaminess, sliced avocado for smoothness, green onion for mild sharpness, and ranch dressing adding cooling balance. Together, these ingredients create a nutritious, filling meal with layered savory, sweet, and spicy elements.

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Ingredients

Servings

Sweet and Spicy Tempeh

8 oz. tempeh $3.19
1/2 cup water $0.00
1/2 tsp garlic powder $0.05
1/2 tsp smoked paprika $0.05
1/2 tsp cayenne pepper $0.05
1/2 tsp salt $0.02
2 Tbsp brown sugar $0.08
1 Tbsp olive oil $0.16

Polenta

1 cup cornmeal $0.24
3 cups water $0.00
1/2 tsp salt $0.02
2 Tbsp butter $0.12

Bowl Toppings

1 oz. can black beans $0.49, rinsed
2 oz. cheddar cheese $0.44, shredded
1 avocado $0.49, sliced
2 green onion $0.20, sliced
4 Tbsp ranch dressing $0.31

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Instructions

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Cut the block of tempeh into 32 thin triangles. For the block I used, I first cut it into 8 equal-sized squares, then cut each square into two triangles, then cut the thickness of each triangle in half to make the pieces thinner. Add the tempeh triangles to a large non-stick skillet.
Make the sweet and spicy marinade by combining the water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil. Pour this mixture over the tempeh in the skillet. Turn the skillet on to medium-high and simmer the tempeh, stirring occasionally, until the liquid evaporates and the tempeh begins to brown just slightly (about 10 minutes). Remove the tempeh from the heat.
To make the polenta, combine the cornmeal, salt, and water in a medium sauce pot. Place the pot over medium-high heat and bring it up to a boil while whisking. Once it reaches a boil, turn the heat down to medium-low and continue to simmer 2-3 minutes more, or until the polenta has thickened. Remove the polenta from the heat and stir in the butter.
To build the bowls, start with 1 cup of the polenta, add 1/4 of the sweet and spicy tempeh triangles, 1/4 of the rinsed black beans, a pinch or two of shredded cheddar (about 1/2 oz.), 1/4 of the avocado, a sprinkle of green onions, and a light drizzle of ranch. Serve immediately, or refrigerate and reheat later.