vegan bowl recipe

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.

These Roasted Veggie Chickpea Bowls are everything you want in a feel-good meal—nourishing, colorful, and loaded with roasted vegetables, crispy chickpeas, and fluffy grains. Topped with a luscious Maple Dijon Tahini Dressing that’s creamy, tangy, and slightly sweet, this plant-based bowl is perfect for lunch, dinner, or meal prep. Simple, satisfying, and packed with bold flavors!

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

zucchini, sliced

carrot, sliced

broccoli crown,

red onion,

chickpeas (15 oz), drained and rinsed

smoked paprika

Salt and pepper,

tahini

Dijon mustard

lemon juice

water (plus more as needed for thinning)

cooked quinoa or rice

Fresh parsley or cilantro, chopped (for garnish)

Preheat the OvenPreheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

Roast the Vegetables and ChickpeasIn a mixing bowl, toss zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on the prepared sheet. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and caramelized, and chickpeas are slightly crispy.

Make the DressingWhile the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth and creamy. Add extra water a teaspoon at a time if needed to reach a pourable consistency. Season to taste with salt and pepper.

Assemble the BowlsDivide the cooked quinoa or rice among 4 serving bowls. Top with the roasted veggie and chickpea mixture.

Dress and GarnishDrizzle generously with the maple Dijon tahini dressing and sprinkle with chopped fresh parsley or cilantro. Serve warm or at room temperature and enjoy!

Skip the bread and make a Reuben bowl full of tempeh corn beef, sauerkraut, grains, greens, and raw veggies, and top with a tangy vegan thousand island dressing.

Reuben Bowl

tempeh

pickle juice

beet juice

brown rice

quinoa (or any grain of choice)

sauerkraut (drained and squeezed to remove an excess fluid.)

onion

kale

grape tomatoes (halved)

dill pickles

onions

Vegan Thousand Island Salad Dressing

Remove tempeh from the packaging and cut it into equal-sized cubes.

Place in a small saucepan and cover with water.

Boil for 10 minutes.

Drain tempeh in a colander.

In a safe refrigerator container, whisk together pickle juice and beet juice.

Place tempeh in the base of the container with the marinade.

Place marinated tempeh in the refrigerator overnight.

When ready to cook the tempeh, pour off the excess marinade before cooking.

Tempeh Vegan Corned Beef

Preheat the air-fryer to 370 degrees.

Put tempeh pieces onto the air-fryer basket.

Air-fry for 7-10 minutes until browned.

Air-Frying Tempeh Corn Beef

Cut tempeh into equal-sized cubes.

Once the tempeh is marinated overnight, preheat the oven to 350 degrees

Place tempeh on a baking pan lined with parchment paper or a silicone baking mat, or use my favorite Copper Chef Crisper Pan.

Bake for 30 minutes.

Baking

While the tempeh cooks, heat the drained sauerkraut and red onions in a skillet.

Heat on medium-low until the onions become translucent and the sauerkraut heats through.

Cook the brown rice and quinoa separately, according to the package directions.

Once cooked, combine the brown rice and quinoa by stirring together.

Usually, I meal prep by cooking grains in advance to heat up quickly whenever I want to make a bowl recipe. 

Sauerkraut/Onions/Rice/Quinoa

Combine all the ingredients except for the diced pickles.

Blend until smooth.

Fold in diced pickles.

Refrigerate until ready to serve.

Vegan Thousand Island Dressing

Divide the ingredients into four separate bowls.

Place the dressing in the center of the bowl.

On one side of the bowl, add the warm grains and sauerkraut and onion mixture. 

Then, add the chopped kale, pickles, and tomatoes to the opposite side of the bowl.

Add pieces of tempeh corn beef around the bowl.

Garnish with chopped green onions. 

How to make a Reuben bowl

Kathy’s vegan recipes are always so good! I’m toadily going to try this one!

This healthy, easy, delicious, gluten-free Black Beans and Rice Vegan Bowl is packed with colorful, healthy ingredients, including turmeric rice, black beans, avocados, peppers, and pomegranate seeds.

Black Beans and Rice Vegan Bowl 

brown basmati rice, uncooked

ginger

garlic,

turmeric

black pepper

water

vegetable bouillon

Sea salt (optional,

½ lemon, juiced

black beans, rinsed, drained

medium bell pepper, sliced

pomegranate arils (or seeds)

avocado, peeled, sliced

cilantro

lemons, sliced in half

+ 1 teaspoon extra virgin olive oil

coarse sea salt (optional)

To make Turmeric Rice: Heat olive oil in a medium pot. Add basmati rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water and vegetable bouillon, stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and season with sea salt (as desired). Stir well and heat for an additional 1-2 minutes. Remove from heat.

To Prepare Bowls: While rice is cooking, prepare all toppings. Divide cooked turmeric rice among 4 bowls (about 3/4 cup per bowl). Divide the toppings among the 4 bowls and arrange on top of the rice: black beans (about 1/2 cup), bell pepper (1/4), pomegranate arils (1/4 cup), avocado slices (1/4), and cilantro (1/4 cup). Over each bowl, squirt the juice from one lemon half, drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of coarse sea salt (optional) and a pinch of freshly ground black pepper.

Serve immediately, or store in airtight containers in the refrigerator until serving time.

https://www.youtube.com/watch?v=7EY7nOjCM8c

This exotic, golden yellow rice bowl—topped with black beans, pomegranate seeds, and avocado slices—is packed with powerful nutrients, as well as bold flavor. It is also vegan and gluten-free.

Recipe by Sharon Palmer, RD

Get the full recipe and shop ingredients on the iHerb blog:
https://www.iherb.com/blog/turmeric-rice-and-black-bean-bowl/388

Top 4 vegan bowl recipe recipes from across the web

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Fall Favorite Maple-Mustard Tempeh ...

Roasted Veggie Chickpea Bowls with ...

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Top 4 vegan bowl recipe recipes from across the web

The most viewed vegan bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fall Favorite Maple-Mustard Tempeh ...

Roasted Veggie Chickpea Bowls with ...

Reuben Bowl

Black Beans and Rice Vegan Bowl

The most viewed vegan bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine