Plant-based tempeh nourish bowl
If you are ever craving a delicious, cafe-style, brunch, this healthy and satisfying plant-based tempeh nourish bowl is the perfect recipe for you to try!
As someone who is still an amateur cook and demands quick & easy meals, this nourish bowl recipe surprisingly only took me around 30 minutes to make. If you are a more experienced cook, this would probably take you even less time to complete.
This recipe is perfect after a weekend of eating out as you are most likely going to be craving something on the healthier, more nutritious side of things. Additional note: although tempeh is kind of the main character in this recipe, you could easily substitute it with tofu, chickpeas, or any other plant-based protein.
Make sure to tag @sophiedeats on Instagram if you try out this recipe to be featured on my page!
Ingredients
(serving size: 1 person)
Marinating tempeh:
*1/2 block tempeh
*3 tbsp soy sauce (can sub coconut aminos or tamari)
*1 tbsp maple syrup (can sub sugar)
*1/2 tbsp rice vinegar
*1/2 tbsp sesame oil, (optional)
Cooking Quinoa:
*1/4 cup dry quinoa
*1/2 cup water
Vegetables & toppings:
*2 cups salad mix (you can use lettuce, spinach, spring mix; essentially any chopped veggies you want)
*1/2 a tomato (chopped)
*1/2 an avocado (sliced)
Dressing:
*3 tablespoons tahini
*1 tablespoon soy sauce or tamari
*1 tablespoon maple syrup, or to taste
*Dash of lime juice, or lemon juice, to taste
Method
Place quinoa & water in a pot and bring to boil. Then decrease heat and let it simmer for about 10 to 15 minutes (or until quinoa has absorbed all water).
Meanwhile, in a small bowl, mix together soy sauce, maple syrup, rice vinegar, and sesame oil. Submerge tempeh in sauce and let it marinate for around 10 minutes.
Prepare your salad base by chopping (if you need to) and rinsing until clean. Slice your avocado and tomatoes and set aside for now.
In a jar or bowl, prepare your nourish bowl dressing by mixing together tahini, soy sauce, maple syrup, and lime juice.
After marinating your tempeh for 10 minutes, pan fry them on medium-low heat until slightly crispy (around 7 minutes). If you want, you could air fry them at 400F for around 10 minutes.
After your quinoa and tempeh are cooked, it is time to assemble your bowl of yumminess.
In a large bowl, place a base of salad mix, then quinoa, avocado, tomatoes, tempeh, and drizzle on a hefty amount of the dressing. (Pro-tip: massage some of the dressing, along with salt and pepper into your salad mix before adding the rest of the ingredients)
Mix everything well and enjoy!