Tempeh Power Bowl
If you’ve never tried tempeh before, this Tempeh Power Bowl recipe is a delicious place to start.
And if you already love tempeh, this recipe with a sweet and savory sauce and lots of colorful fruits and veggies will be something you’ll want to make again and again.
Tempeh contains about five grams of protein per ounce and a great way to add lean protein to your diet.
Like tofu, it can be cooked in a variety of ways and, like tofu, absorbs the flavor of any marinade or sauce you cook it with.
Both tofu and tempeh are also made from soy beans, but tofu is made from soymilk, while tempeh is made when whole soybeans are pressed together into a thick cake.
If you aren’t a fan of tofu, you might prefer tempeh’s firmer texture.
Pro tip: Different brands of tempeh can have a slightly different flavor – some producers add flax seeds or whole grains to change the texture and increase the fiber.
For this Tempeh Power Bowl recipe, we created a sauce using orange juice, soy sauce, ginger, garlic, and added a touch of honey (or maple syrup) for sweetness.
Cook the tempeh in an oven-proof baking dish and pour half of the mixture over sliced tempeh. Cover with foil and baked it for 15 minutes.
Foil traps moisture, steaming the tempeh as it bakes and preventing it from drying out. Remove the foil for the last few minutes of cooking time, so the tempeh can turn golden brown.
If you have more time, marinate the tempeh for 15 to 20 minutes before cooking.
Watch how we made it in the video below!
Tempeh Power Bowl
If you’ve never tried tempeh before, this Tempeh Power Bowl recipe is a delicious place to start.
Ingredients
- 2 Tbsp. fresh orange juice
- 2 Tbsp. rice vinegar
- 2 Tbsp. reduced-sodium soy sauce
- 2 tsp. raw honey (or pure maple syrup)
- 2 cloves garlic, finely chopped
- 1 tsp. finely chopped fresh ginger
- 4 tsp. sesame oil
- 12 oz. organic tempeh, cut into squares or triangles
- 8 cups mixed salad greens
- ½ medium red onion, thinly sliced
- 2 small oranges (like mandarins or clementines), peeled, separated into sections
- 1 cup cubed cooked sweet potatoes
- 1 medium avocado, cut into cubes
Instructions
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Preheat oven to 400° F.
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To make dressing, combine orange juice, vinegar, soy sauce, honey, garlic, ginger, and oil in a medium bowl; whisk to blend. Set aside.
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Place tempeh in a glass casserole dish. Top with half of dressing; toss gently to blend. Cover tightly with aluminum foil.
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Bake for 15 minutes, stirring once. Remove foil; cook for 5 more minutes. Do not let tempeh dry out. Cool.
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While tempeh is baking, assemble bowls by evenly dividing salad greens, onion, oranges, sweet potatoes, and avocado between four serving bowls.
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Top bowls evenly with tempeh and drizzle evenly with remaining dressing.
Container Equivalents
2½ Green
1 Red
½ Yellow
1 Blue
1 tsp.
2B Mindset Plate It!
A great lunch option. Sub maple syrup in place of honey for the vegan plan.
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