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Maple Mustard Tempeh Bowls

A delicious and healthy bowl featuring crispy tempeh with a tangy maple mustard glaze, served over fluffy quinoa with roasted vegetables.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Maple Mustard Tempeh
  • 1 package tempeh cut into 1-inch cubes
  • 0.25 cup maple syrup
  • 2 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper
Roasted Vegetables
  • 2 cups broccoli florets
  • 1 cup sweet potato cubed
  • 0.5 cup red onion cut into wedges
  • 2 tablespoon olive oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
For Serving
  • 2 cups cooked quinoa
  • fresh parsley chopped, for garnish

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together maple syrup, Dijon mustard, soy sauce, garlic powder, and black pepper for the maple mustard glaze. Add the cubed tempeh and toss to coat evenly. Let it marinate for at least 10 minutes.
    1 package tempeh
  3. On the prepared baking sheet, toss the broccoli florets, sweet potato cubes, and red onion wedges with olive oil, salt, and pepper.
    1 package tempeh
  4. Spread the vegetables in a single layer on the baking sheet. Roast for 15 minutes.
  5. Add the marinated tempeh to the baking sheet with the vegetables, ensuring it's in a single layer. Continue roasting for another 15-20 minutes, or until the tempeh is golden brown and slightly crispy, and the vegetables are tender.
    1 package tempeh
  6. To serve, divide the cooked quinoa among four bowls. Top with the roasted vegetables and maple mustard tempeh. Garnish with fresh parsley if desired.
    1 package tempeh

Notes

Feel free to customize the vegetables based on seasonality or preference. Other great additions include bell peppers, zucchini, or Brussels sprouts. Serve with your favorite hot sauce for an extra kick!