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Author:
Kevin Curry
Tempeh Flex Bowl
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My 5-day vegan challenge would be incomplete without some sort of flex bowl, so here it is with tempeh and roasted vegetables. The best part of flex bowl is the ability to make them your own by filling them with your favorite vegetables, and other ingredients like healthy fats, in order to meet your macronutrient needs.
I generally use low sodium soy sauce or Bragg Liquid Aminos to add some flavor, you can never go wrong with a little sriracha!
Tempeh Flex Bowl
Ingredients
Substitution
Note
Ingredients
Ingredients for about 3 servings:
- 342g tempeh
- 1/2 tablespoon garlic, minced or paste
- 1 large head broccoli, chopped into florets
- 3 (golden) beets, chopped into chunks
- 1 sprig fresh rosemary, chopped
- 1/2 tablespoon cumin
- pinches of sea salt & pepper
- spray olive oil
- Sauce:
- 2 tablespoons tahini
- juice from lemon (to taste)
- 1-2 tablespoons low sodium soy sauce (to taste)
- tablespoons water
Steps
Step 1
Set oven to 400F.
Step 2
Place broccoli and beets on a nonstick baking dish or parchment paper. Spray them with little olive oil then add chopped rosemary, cumin and sea salt & pepper. Mix the pieces around on the baking sheet to ensure each piece has been seasoned.
Step 3
Roast in the oven for roughly 25 minutes, until the edges of the broccoli and beets turn brown or become crispy.
Step 4
Set a nonstick skillet on medium-high heat and spray the skillet with a little olive oil. Once the pan is hot, toss in the garlic and cook about 1 minute, until the garlic turns brown.
Step 5
Add the chopped tempeh and cook in the skillet until all the sides of the tempeh pieces have been browned, about 5 to 6 minutes.
Step 6
Add everything to a bowl with some brown basmati rice and enjoy with a homemade tahini sauce that you create to-taste.
Approximate macros for 1 of 3 servings (without tahini sauce and no rice):
Tempeh Flex Bowl
Kevin Curry
INGREDIENTS
Ingredients
Ingredients for about 3 servings:
- 342g tempeh
- 1/2 tablespoon garlic, minced or paste
- 1 large head broccoli, chopped into florets
- 3 (golden) beets, chopped into chunks
- 1 sprig fresh rosemary, chopped
- 1/2 tablespoon cumin
- pinches of sea salt & pepper
- spray olive oil
- Sauce:
- 2 tablespoons tahini
- juice from lemon (to taste)
- 1-2 tablespoons low sodium soy sauce (to taste)
- tablespoons water
INSTRUCTIONS
-
Set oven to 400F.
-
Place broccoli and beets on a nonstick baking dish or parchment paper. Spray them with little olive oil then add chopped rosemary, cumin and sea salt & pepper. Mix the pieces around on the baking sheet to ensure each piece has been seasoned.
-
Roast in the oven for roughly 25 minutes, until the edges of the broccoli and beets turn brown or become crispy.
-
Set a nonstick skillet on medium-high heat and spray the skillet with a little olive oil. Once the pan is hot, toss in the garlic and cook about 1 minute, until the garlic turns brown.
-
Add the chopped tempeh and cook in the skillet until all the sides of the tempeh pieces have been browned, about 5 to 6 minutes.
-
Add everything to a bowl with some brown basmati rice and enjoy with a homemade tahini sauce that you create to-taste.
Nutrition per serving
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