Sesame Honey Tempeh Quinoa Bowl
Elevate your weeknight meals with this vibrant Sesame Honey Tempeh Quinoa Bowl, a perfect harmony of savory, sweet, and nutty flavors. Featuring protein-rich tempeh glazed in a sticky sesame honey sauce, paired with fluffy quinoa as the wholesome base, this bowl is topped with crisp, colorful veggies like carrots, cucumber, and red cabbage for a refreshing crunch. The dish is enhanced with the aromatic richness of garlic, ginger, and sesame oil, while a sprinkle of toasted sesame seeds adds the perfect finishing touch. Quick to prepare in just 40 minutes and packed with plant-based nutrients, this recipe is ideal for busy weekdays or meal prep. Whether you're looking for a healthy, flavor-packed dinner or a creative way to enjoy tempeh, this bowl is sure to impress!
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Recipe Information
Ingredients
- 8 oz tempeh
- 1 cup quinoa
- 2 cups water
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic
- 1 tsp fresh ginger
- 1 tsp cornstarch
- 1 tbsp water (for cornstarch slurry)
- 1 carrot
- 1 cucumber
- 1 cup red cabbage
- 2 scallions
- 1 tbsp sesame seeds
- 0.25 tsp salt
- 0.25 tsp pepper
Instructions
Rinse the quinoa under cold water and drain well.
In a medium saucepan, combine quinoa, 2 cups of water, and a pinch of salt. Bring to a boil over medium heat, then reduce to low heat and cover. Cook for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
Cut the tempeh into bite-sized cubes.
Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the tempeh cubes and cook for 4-5 minutes on each side until golden and crispy. Remove and set aside.
In a small bowl, mix soy sauce, honey, minced garlic, grated ginger, and a pinch of pepper. In another small bowl, combine 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry.
Return the skillet to medium heat and pour the soy sauce mixture into the pan. Allow it to simmer for 1 minute before adding the cornstarch slurry. Stir continuously until the sauce thickens, about 1-2 minutes.
Add the cooked tempeh back to the skillet and toss to coat it evenly in the sauce. Sprinkle with sesame seeds and remove from heat.
Prepare the vegetables: Peel and julienne the carrot, slice the cucumber into thin rounds, finely shred the red cabbage, and thinly slice the scallions.
To assemble the bowls, divide the cooked quinoa between two serving bowls. Top each with the sesame honey tempeh, carrots, cucumber, red cabbage, and scallions.
Drizzle any remaining sauce from the skillet over the bowl. Optionally, add additional sesame seeds for garnish and serve warm.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 24.7 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
