tempeh bowl

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and an unexpected pile of briney sauerkraut.

Fall Favorite Maple-Mustard Tempeh Bowls

maple syrup

mustard

soy sauce

olive oil

potatoes,

blocks tempeh, cubed

kale,

avocado

sauerkraut

Make the dressing and marinate tempeh

 Preheat the oven to 425 degrees. Shake dressing ingredients in a jar. Marinate the tempeh in about half of the dressing for about 30 minutes, or just while the oven heats up.

Make the dressing and marinate tempeh: Preheat the oven to 425 degrees. Shake dressing ingredients in a jar. Marinate the tempeh in about half of the dressing for about 30 minutes, or just while the oven heats up.

Fall Favorite Maple-Mustard Tempeh Bowls Step 1

Roast tempeh and sweet potato

Place marinated tempeh (with marinade) on a baking sheet. Add sweet potatoes to the other half of the baking sheet. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes. When both are browned and roasted, toss the tempeh with a little more dressing so it soaks up lots of mapley-mustardy flavor.

Roast tempeh and sweet potato: Place marinated tempeh (with marinade) on a baking sheet. Add sweet potatoes to the other half of the baking sheet. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes. When both are browned and roasted, toss the tempeh with a little more dressing so it soaks up lots of mapley-mustardy flavor.

Fall Favorite Maple-Mustard Tempeh Bowls Step 2

Get the kale all yummy

Pro tip: place the kale in the same bowl that the marinated tempeh was in so it can grab onto all the leftover marinade in the bowl. Massage the kale with a little bit more dressing and the avocado, so the avocado kind of smashes into the dressing and makes it tender and a little bit creamy.

Get the kale all yummy: Pro tip: place the kale in the same bowl that the marinated tofu was in so it can grab onto all the leftover marinade in the bowl. Massage the kale with a little bit more dressing and the avocado, so the avocado kind of smashes into the dressing and makes it tender and a little bit creamy.

Fall Favorite Maple-Mustard Tempeh Bowls Step 3

Toss and serve

Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like. I mean, RIGHT?! It&#8217;s shockingly good.

Toss and serve: Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like. I mean, RIGHT?! It's shockingly good.

Fall Favorite Maple-Mustard Tempeh Bowls Step 4

Wow! In my 65 years I would have never thought of combining maple syrup and sauerkraut in the same recipe. What a great contrast, along with the sweet potato, kale etc. I used extra firm tofu as I always have that on hand and made enough extra dressing to use tomorrow (have requests for more dressing) for my air fryer garlic roasted chickpeas. Thanks for encouraging the reader to move through the sauerkraut bias 😉 may substitute kimchi instead next time! You made my day?

Making this for dinner tonight, I'm super pumped.  Love it when I have all the ingredients on hand, ever the sauerkraut!

Oh. My. Yummy. Goodness! I made this for lunch, well a slight variation since I had no tempeh, and I cannot tell you that how delicious this unique mixing of flavors is! It’s savory, slightly sweet, and the zippy yet subtle tang of sauerkraut just wraps it up perfectly. I also threw on some Thai chili cashews which was a nice addition. Soooooo good! I’m thinking this will also be dinner!

These bowls were absolutely delicious. I added garlic and lemon to the dressing plus honeycrisp apple and pumpkin seeds to the mix for a meal that was enjoyed by all!

Perfect meal prep, so yummy! Even big meat-eaters thought it looked delicious. Thank you!

SO SO YUMMY! I actually used a can of chick peas instead of the tempeh because I had them on hand and I haven't explored tempeh yet. Added apple and used baby kale. OUT OF THIS WORLD. 10 out of 10.  Making again asap! :) Thanks for the easy and DELICIOUS recipe!

I feel so conflicted about this recipe! We decided we most likely wouldn't make it again, but it isn't that it doesn't taste good... There are so many tasty components in this bowl, but we didn't feel we could pick up on any of them when eating. The dressing just kind of takes over and that's the only thing we could taste. But all that being said, I'm not sad to have it for lunch leftovers today. :)

Wow, very delicious! I was hesitant thinking the sweet maple or the mustard would overpower this but it came together nicely. I topped it w apple, pumpkin seeds and some ricotta salata. Would make again!

This recipe was perfect for first day of fall. I followed the recipe and added the apples, quinoa and pecans suggested. Sweet but not too much, savory and healthy!

Yum! I’m not a huge fan of sauerkraut but always looking for ways to add more fermented foods to my diet and this was great!

https://content.jwplatform.com/videos/iR8myPng.mp4

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and the unexpected pile of briney sauerkraut.

Slightly crisp cubes of lemony tempeh are complemented by fresh green spears of asparagus, sweet red bell pepper, and plump mushrooms. Serve it as a bowl on top of rice, and drizzle with your choice of dressing. A lemony tahini dressing is perfect!

Lemon Tempeh Air Fryer Sheet Pan Dinner

lemon juice

garlic (minced

tahini ((optional))

thyme leaves

black pepper

monk fruit

tempeh

asparagus ((one bunch))

mushrooms ((baby bella

red bell pepper

rice

Tahini-Chickpea Dressing (or dressing of choice (see Notes))

In a large bowl, whisk the marinade ingredients together until well-blended. Add the cubed tempeh and gently stir to coat. Cover and allow to marinate in the refrigerator for at least 2 hours, up to overnight, stirring occasionally.

Prepare the vegetables: Snap off the tough ends of asparagus, slice the bell pepper, and halve the mushrooms (quarter them if they're large.)

Drain the marinade from the tempeh into a rectangular baking dish. (Do not throw it out.) Add the asparagus to the marinade and toss to coat. Lift the asparagus out of the marinade and place it on a plate. Repeat with the mushrooms and bell pepper. If you’re running low on marinade, freshen it up with a splash of lemon juice.

Preparation

Follow the Preparation Instructions above. Set the Breville to the Air Fryer setting, place the basket on the appropriate level, and set the temperature to 450F and time to 16 minutes.

Once the oven is pre-heated, add the tempeh in a single layer to one side of the basket. Air fry for 7 minutes, but don't turn off the oven. Add the asparagus and peppers to another section of the pan, and air fry for 4 more minutes. Add the mushrooms and air-fry for 4-6 minutes or until they are tender. If anything starts to get over-cooked, remove it from the air fryer. If anything is under-cooked, give it more time. (Larger asparagus spears may take more time, while very thin spears will take less.)

Remove the tempeh and vegetables from the air fryer and serve over rice, drizzled with tahini sauce or your choice of dressing.

For Breville Smart Oven Air

Follow the Preparation Instructions above. Preheat oven to 350F. Line a baking sheet with parchment paper. Place the tempeh on one side of the pan in a single layer. When the oven is hot, put the pan in and set a timer for 8 minutes.

After 8 minutes, turn the tempeh with a spatula and add the vegetables to the other side of the baking sheet, in a single layer. Bake for 8-10 more minutes, until the tempeh is beginning to crisp along the edges and the vegetables are tender but not over-cooked. If any one food needs more time, remove the others so they don't get over-cooked.

Serve over rice with your choice of dressing.

In the Oven

This Crispy Sesame Tempeh recipe is easy, flavorful, and has the best texture! Create a healthy vegan bowl with brown rice and veggies and dinner is good to go!

Crispy Sesame Tempeh Recipe 

tempeh,

soy sauce (or gluten-free liquid Aminos)

salt

salt and fresh cracked pepper

mirin or water

rice wine vinegar

sesame oil

garlic, finely minced

ginger, finely minced, optional

sriracha

sesame seeds

salt and pepper

½ cups cooked brown rice or sub other cooked whole grain.

broccoli

scallions

soy sauce (or gluten-free liquid aminos)

tahini paste

sriracha, more to taste

rice vinegar

maple syrup.

Simmer

Cut tempeh into ¾ inch cubes, place in a medium pot, and cover with water (just enough to reach the top of the tempeh). Add soy sauce and salt.  Bring to a boil, cover, and simmer on medium-low heat for 10 minutes.

Stir Fry Sauce

Whisk together the Sticky Sesame Stir-Fry Sauce ingredients in a small bowl and set by the stove. 

Steam

After the tempeh has simmered for 10 minutes, feel free to steam broccoli florets overtop of the tempeh.  If the pot needs a little more liquid, add more water (again to the level of the tempeh), place the broccoli florets over the tempeh, cover, and steam for 3-4 minutes or until the broccoli is tender-crisp.  Using tongs, remove the broccoli and set it aside. Drain the tempeh and pat dry.

Crisp

In a large skillet, heat the olive oil  over medium heat. Season the oil with salt and pepper. Carefully add the tempeh to the seasoned oil and brown each side until deeply golden. Take your time here!  Pour in the sauce, reducing by half, spooning the sauce over the tempeh. It will thicken as it reduces. Turn heat off and taste and adjust salt level and heat level to your taste. 

Assemble

Divide rice among bowls and top with steamed broccoli and any other veggies. Divide tempeh. Sprinkle with scallions and spoon with optional Soy Joy Sauce! 

We really enjoyed this. I used TJ’s  coconut liquid aminos and felt it needed more salt but once I  added that at the end like you suggested, it was perfect. I wonder if it is less salty than soy sauce? It was nice to steam the broccoli at the same time too.

We loved all the flavors in this bowl. This way of cooking the tempeh  - boiling then adding the sticky sauce and reducing - made the bitter tempeh taste perfect! We're under rainy skies in Memphis, TN - no wolf moon, but the carnivores in my family didn't complain that I had sneaked in a veggie bowl! Thanks, Sylvia!

Delicious! We want to try it with tofu as well, just for fun :)

This was my introduction to tempeh and I was surprised how good it was!
My meat-loving husband was skeptical, but he finished his portion so that says more than his words!  I served it hot with rice and the steamed broccoli without any sauce(did not have some of the key ingredients on hand) and it was very tasty.  I did put on some Bachman’s Japanese Barbecue Sauce and enjoyed very much for dinner and reheated for lunch the next day.

Tonight is the second time making this in two weeks…we love it that much. It comes together quickly and tastes delicious!

Just made this today . Excellent recipe for vegans . Very flavorful . For vegetables I used Enoki mushrooms, bok choy , bell peppers and shredded carrots . It was a very nutritious , filling bowl . I used brown basmati rice . It was a perfect bowl . My family loved it . Definitely will be doing it again . Thanks Silvia .

Another excellent recipe - I made this as a bowl with brown basmati, avocado, carrot, bell peppers, and cabbage. I skipped the broccoli, but made the sauce. Absolute keeper, will go into the weekly rotation with our other vegan faves from this site (drunken noodles, coconut bowls, sesame noodles). My only regret is that I didn’t double the recipe, so no leftovers this time!

Another winner! I am working my way through your bowl recipes and all of them are so good. Hard to say which is my favourite so far but this one is definitely a contender. So delicious I am already looking forward to eating it again. I love how simple it was to put together and that I could make some of the components early.  I made both the stir fry sauce and the peanut sauce earlier and prepped the tempeh, purple cabbage and broccoli so it was  pretty effortless and quick to do the final cooking. Thank you so much for easy, delicious, nutritious recipes.

This was so tasty and a really unique dinner (for us, anyway). I'd never cooked tempeh, but, with this recipe, it has a new fan! It was much easier than tofu. Thank you!

We enjoyed the tempeh and stir fry sauce as in the recipe. We also added fried onions, Asian stir fry greens and steamed squash to the pan after the stir fry sauce cooked with the tempeh. We ate it over rice. 
We will make this again.

https://content.jwplatform.com/videos/ZcO5hspS.mp4

A chef’s perfected recipe for Crispy Tempeh – easy, flavorful, with incredible crispy texture! Create a healthy vegan bowl with brown rice and veggies and dinner is good to go! Video. Vegan. 

Top 4 tempeh bowl recipes from across the web

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Top Tags

Fall Favorite Maple-Mustard Tempeh ...

Lemon Tempeh Air Fryer Sheet Pan Di...

Crispy Sesame Tempeh Recipe

Crispy Sesame Tempeh Recipe

Top 4 tempeh bowl recipes from across the web

The most viewed tempeh bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fall Favorite Maple-Mustard Tempeh ...

Lemon Tempeh Air Fryer Sheet Pan Di...

Crispy Sesame Tempeh Recipe

Crispy Sesame Tempeh Recipe

The most viewed tempeh bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine