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.
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Ingredients
1 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
1 cup butternut squash, roasted cubed
1 cup zucchini, sliced
1/4 cup sliced mushrooms
1/4 cup bell pepper, red, sliced
1 cup lettuce, rinsed, dried and ready to serve
1 tablespoon Italian 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
566.93
Fat
26.76 g
Sat. Fat
4.42 g
Carbs
75.13 g
Fiber
14.73 g
Net carbs
60.38 g
Sugar
11.16 g
Protein
23.41 g
Sodium
268.88 mg
Cholesterol
0 mg
copyright foodandhealth.com
Entree
Vegetarian
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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.
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.
Simple Vegetarian Bowl With Tempeh
Ingredients
Instructions
Nutrition Facts
Calories
566.93Fat
26.76 gSat. Fat
4.42 gCarbs
75.13 gFiber
14.73 gNet carbs
60.38 gSugar
11.16 gProtein
23.41 gSodium
268.88 mgCholesterol
0 mgDid you make this recipe?
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.
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