Vegetarian Tempeh Bowl

Tempeh has come a long way since its early days of just being a soy product. Now you can find tempeh made with legumes and grains. If panfried in a little oil it tastes like a delicate mushroom pate. This recipe was developed using a black bean tempeh. If you are not so much into tempeh you can always use tofu or any of your favorite cooked beans.

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Simple Vegetarian Bowl With Tempeh

Yield 2

Author Judy Doherty

This bowl meal has so many wonderful flavors and textures. You will want to make it again and again. Based on grains, it is topped with raw and cooked veggies and fried tempeh slices. You can use any protein or any variety of veggies.

Ingredients

• 1-1/2 cups cooked brown rice
• 6 ounces tempeh, sliced
• 1 tablespoon olive oil
• 1 tsp low-sodium Tamari sauce
• 1/2 avocado, peeled and sliced, pit removed
• 2 cups butternut squash, roasted cubed
• 1 cup zucchini
• 1/4 cup sliced mushrooms
• 1/4 cup bell pepper, red, sliced
• 1 cup lettuce
• 1 tablespoon salad dressing
• Drizzle balsamic vinegar
• 1/2 hot pepper, 2 tsp fresh cilantro, and 1/2 quartered lime for garnish, optional

Instructions

1. You can cook the brown rice and quinoa in a rice cooker or on the stove following the package directions.
2. Cook the tempeh in a medium-hot skillet with the olive oil. Don’t make the pan too hot. Brown on both sides, splash with the Tamari sauce, and remove from the heat.
3. Saute the vegetables.
4. Assemble the bowls as pictured, dividing the ingredients between two bowls. Place the grains in the bowl first. Top with the cooked tempeh, add the veggies, toss the lettuce in the dressing and place under the avocado slices. Garnish with hot pepper and optional lime and cilantro. Serve immediately.

Nutrition Facts

Calories

543.83 kcal

Fat

26.44 g

Sat. Fat

4.35 g

Carbs

71.84 g

Fiber

15.28 g

Net carbs

56.56 g

Sugar

12.7 g

Protein

22.96 g

Sodium

271.19 mg

Cholesterol

0 mg

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Entree

Vegetarian

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