Tempeh Bowl
A customizable grain and vegetable bowl anchored by crispy pan-seared tempeh, topped with your choice of grains, roasted vegetables, and a flavorful sauce. Mix and match components to create endless variations.
Ingredients
Method
Cut tempeh into ½-inch-thick slabs or bite-sized cubes. Pat dry with paper towels to help them crisp.
Dice zucchini and halve cherry tomatoes. Thinly slice red cabbage. Mince garlic and ginger.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add tempeh in a single layer.
Sear for 3–4 minutes per side until golden and crispy. Transfer to a plate.
In a small bowl, whisk together soy sauce, rice vinegar, minced garlic, and ginger. Pour over warm tempeh and toss gently to coat. Let sit 2 minutes.
In the same skillet, add diced zucchini and halved cherry tomatoes. Sauté over medium-high heat for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. Season with salt and pepper.
Divide cooked basmati rice between bowls. Layer fresh spinach and red cabbage on top.
Arrange seared tempeh and roasted vegetables over the greens and grain.
Drizzle generously with Tahini-Lemon Dressing. Scatter sesame seeds over the top and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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