Garden Tempeh Bowl
An incredibly customizable garden bowl full of ingredients that will make you feel amazing and full!
Ingredients
Garden Tempeh
- 2 packs soybean tempeh 16 oz
- 4 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 heaping tablespoons whole grain or yellow mustard
- 2 tablespoons nutritional yeast
- ½ tablespoon dried or ground sage
- 2 teaspoons garlic powder
- 1 teaspoon crushed red pepper flakes or cayenne pepper
- 4 tablespoons black or yellow mustard seeds
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ⅓ cup olive oil
- 2 teaspoons maple syrup or agave
- 4-5 shallots peeled and halved
- 2-3 garlic cloves thickly sliced
- 1 small hot pepper diced, i.e. jalapeño, habanero, serrano, or Thai chili (optional)
- 1 ½ cups water
Fresh Herbs
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2-3 sprigs fresh marjoram
- 2-3 sprigs fresh oregano
- 4-5 fresh bay leaves
- 2 -3 fresh sage leaves
- 2 sprigs fresh rosemary
- 1 bunch green onions or chives
Bowl Add-Ons: all are optional.
Roasted Vegetables
- 1 pound golden beets peeled and cut into chunks
- 1 pound rainbow carrots peeled and cut into chunks
- Drizzling of olive oil
- Sea salt and pepper to taste
- A few splashes of rice vinegar
Crispy Radishes
- 4-5 cups thinly sliced radishes as thin as possible!
- Ice water to cover
Miso Tahini Dressing
- 3 tablespoons tahini
- 3 tablespoons mellow white miso
- 2 tablespoons filtered water plus more to loosen
- 2 tablespoons lemon juice
- 2 teaspoons toasted sesame seed oil
- 1 teaspoon maple syrup or agave
- 1 teaspoon nutritional yeast
- 1 teaspoon rice vinegar
- 1-2 large ripe avocados
- Sliced into wedges
- Store-bought hummus
Store-Bought Hummus
- Roasted red pepper is particularly good with this!
Fresh greens + herbs
- Any variety will work i.e. spinach baby kale, arugula, dill, parsley, basil, mint
Toasted pumpkin seed spread
Easy baked rice
Turmeric-ginger sauerkraut
Instructions
Garden Tempeh
- Preheat oven to 350 degrees F.
- Cut each tempeh patty into 8 thick slices or ‘fingers’. Cut the patty in half. Then cut each of those pieces in half. Then cut each of those pieces in half and you will be left with 8 fingers per patty- so 16 fingers total. (You could also cut the tempeh whatever way you'd like!)
- Place in a dutch oven with a tight fitting lid or baking dish. Add the tamari or soy sauce, rice vinegar, mustard, nutritional yeast, sage, garlic powder, crushed red pepper flakes or cayenne, mustard seeds, salt, pepper, olive oil, maple syrup or agave, shallots, garlic, hot pepper (if using) and water over the tempeh.
- Give it a gentle mix to coat thoroughly. Add the fresh herbs on top and cover with a lid (or foil if using a baking dish). Bake for 30 minutes. Remove lid or foil and continue to bake for an additional 15-20 minutes, until the liquid has evaporated and the tempeh is slightly browned. This may take longer, depending on the oven. Feel free to up the oven temp towards the end to reduce additional cooking time. Enjoy!
- If using for 'Garden Tempeh Bowl'
- Roasted Vegetables: Line a large baking sheet with parchment paper. Add vegetables and drizzle with olive oil. Add a good sprinkling of salt and pepper and a big splash of rice vinegar. Toss and spread into an even layer. Roast in the oven while the tempeh cooks. If the tempeh is done before the veggies are done, turn the oven up to 400 degrees F and continue to cook until golden brown and tender.
- Crispy Radishes: In a medium-sized bowl, add sliced radishes. Cover with very cold water (add some ice if you have some). Mix well and let the radishes soak for 20 minutes. They will become super crunchy and delicious! (You can store them in a tightly sealed container in the fridge for 2-3 days with the water.)
- Miso Tahini Dressing: Combine all ingredients into a bowl and whisk together until smooth. Add water to loosen until easy to drizzle. Serve immediately or keep in a tightly sealed jar in the fridge for up to one week.
Easy Baked Rice
- This can be baked while cooking the tempeh and roasting the veggies if you have room in your oven!
Turmeric-Ginger-Sauerkraut
- To Assemble the bowl: Smear a few tablespoons of hummus on one side/bottom half of the bowl. Then add a smear of the 'Toasted Pumpkin Seed Spread' on the other side/bottom of the bowl. Pile on a mound of fluffy baked rice (or any grain you are using). Next, pile on a few pieces of tempeh in addition to some of the cooked shallots. Then add a handful of the roasted veggies, a few slices of ripe avocado, and a scoop of sauerkraut. Stud in some fresh greens, sliced radish and sprinkle with toasted pumpkin seeds. Drizzle with the dressing to finish.
Notes
When plating these bowls, have FUN. You are the artist in this situation. Take your time and make it look beautiful because you deserve to eat beautiful food. The dish does not need to be served hot so take your time and add things with attention and care.
This was really designed to be a meal-prep recipe so I recommend making all of the components on a day where you have time (a Sunday would be nice!). Then, store everything in airtight containers in the fridge. When ready to serve, the only think you will need to warm up is the rice (or grain of choice). Everything else can be added straight from the fridge and you can make yourself a 'Garden Tempeh Bowl' whenever you'd like!
If slicing the avocado in advance, I would recommend drizzling it with a good splash of lemon or lime juice before placing in an airtight container so it doesn't brown. It would honestly be best to just wait until right before serving but if you want everything done in advance, I get it.
This is the perfect meal to take with you on the go. Because it can be eaten at room temperature, you have a few hours that it can sit until you are ready to enjoy. Perfect for a lunch you are bringing to work, traveling with, or the most fun of all- enjoying at a picnic.