Tempeh Protein Bowl
A great way to boost your protein and nutrition on a salad or bowl is with tempeh!
Tempeh Protein Bowl
Happy #TempehTuesday! A great way to boost your protein and nutrition on a salad or bowl is with tempeh!Tempeh Protein Bowl
Ingredients
- 8 oz Tootie’s Tempeh
- 1 ½ tbsp sesame oil
- 2 tbsp peanut butter
- 2 tbsp tamari or soy sauce
- 2 tbsp lime juice
- 3 tbsp maple syrup
- Bowl ingredients:
- 2 cups cooked quinoa (~⅔ cup dry)
- 1-2 cups cooked edamame
- 1 cup cooked green beans (or any veggie such as kale, asparagus, brussel sprouts, beets, etc)
- 1 cup finely shredded red cabbage
- 4 medium carrots, grated or julienned
- 1-2 cups broccoli florets
- ½ cup tahini (quick version: mix tahini with lemon, garlic powder, tamari and water)
Instructions
- Marinate the Tempeh
- Mix the marinade by whisking together sesame oil, peanut butter, soy sauce, lime juice and maple syrup.
- Add the tempeh pieces to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, or overnight if possible.
- Once marinated, preheat the oven to 375°F and line a baking sheet with parchment paper. Add the tempeh pieces and reserve any leftover marinade to brush/coat the tempeh once baked. You can also air fry or pan fry - whichever you prefer. Cook until caramelized and deep golden brown. Remove and brush/coat with any remaining marinade.
- Assemble the Bowls
- Cook the quinoa and steam the edamame, broccoli and green beans.
- Assemble the bowls. Start with quinoa, then layer on the vegetables and tempeh, and finally drizzle with the tahini sauce. Enjoy!!