Tempeh & Broccoli Bowl
A nutritious and flavorful bowl with marinated tempeh, roasted broccoli, and a savory sauce.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 8 oz tempeh, cubed
- 2 cups broccoli florets
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp olive oil
- 1 cup cooked quinoa
- 1 tbsp sesame seeds
- 1 green onion, sliced
Nutrition Facts
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Instructions
Marinate the tempeh: In a bowl, mix soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Add tempeh cubes and toss to coat. Let marinate for at least 10 minutes.
Roast the broccoli: Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.
Cook the tempeh: Heat a pan over medium heat. Add marinated tempeh and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy.
Prepare the quinoa: Cook quinoa according to package instructions. Fluff with a fork and set aside.
Assemble the bowl: Divide quinoa between two bowls. Top with roasted broccoli and cooked tempeh.
Garnish and serve: Sprinkle with sesame seeds and sliced green onion. Drizzle with any remaining marinade or extra soy sauce if desired.
Chef's Tips
- Tempeh Tip: Steam tempeh for 10 minutes before marinating to reduce bitterness and help it absorb flavors better.
- Sauce Variations: Add a spoonful of peanut butter or sriracha to the marinade for extra richness or spice.
- Meal Prep: This bowl can be prepped ahead and stored in the fridge for up to 3 days. Reheat before serving.
- Extra Veggies: Add carrots, bell peppers, or snap peas for more color and nutrients.
- Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.
