Vegetarian Tempeh Bowl

Feb 8

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.

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

You can cook the brown rice and quinoa in a rice cooker or on the stove following the package directions.
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.
Saute the vegetables.
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

Entree

Vegetarian

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.