Spicy Marinated Tempeh Bowl
Servings: 2
With just a bit of prep you can have a protein-packed, delightfully flavored meal that is 100% plant-based. This Spicy Marinated Tempeh Bowl is versatile and perfect for lunch or dinner. I pair my marinated tempeh with pickled vegetables, brown rice and sesame seeds for a plant-powered meal.
Ingredients
- 8 ounce tempeh 1 package
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- ¼ tsp black pepper
- 1 garlic clove minced
- ½ cup brown rice uncooked
- 1 cup water
- 1 tsp avocado oil
Toppings
- ¼ cup dill sauerkraut
- 2 tbsp green onions
- 1 tbsp black sesame seeds
Instructions
- Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. This helps it become tender and ready to soak up more flavor from the marinade.
- In a small bowl, whisk together tamari, vinegar, maple syrup, sesame oil, sriracha, garlic and pepper to create a marinade. Place the tempeh in a shallow dish and pour the marinade on top to coat. Marinate for at least 30 minutes in fridge—and up to 24 hours for max flavor.
- Prepare the rice by boiling water over high heat. Add rice and reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
- Heat avocado oil in a large skillet over medium heat. Arrange tempeh in a single layer, reserving the excess marinade. Cook for 10-15 minutes, or until caramelized and golden. Add remaining marinade and let the cubes soak up the liquid and the remaining sauce to thicken.
- Serve with brown rice and top with sauerkraut, green onions and sesame seeds.
Notes
- Swap sauerkraut for kimchi or pickled red onions.
- Swap brown rice for white rice or quinoa.
- Marinate the tempeh a few days in advance and keep refrigerated until you're ready to serve. I like to meal prep this on a Sunday, marinating it in an airtight container until I'm ready to serve as a weeknight meal.
- Brown rice can be made ahead of time. My family eats rice on a weekly basis so I often prep this over the weekend as well, then scoop it out a serving at a time throughout the week.
- You can also bake the tempeh in the oven at 375°F for 20 minutes on a lined baking sheet.
Nutrition
Calories: 579kcal, Carbohydrates: 65g, Protein: 29g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Sodium: 1931mg, Potassium: 785mg, Fiber: 3g, Sugar: 13g, Vitamin A: 75IU, Vitamin C: 9mg, Calcium: 227mg, Iron: 6mg