Tempeh & Brussels Sprout Bowl
A nutritious and flavorful bowl with roasted tempeh, Brussels sprouts, and a tangy dressing.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 8 oz tempeh, cubed
- 2 cups Brussels sprouts, halved
- 1 cup cooked quinoa
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp water
- Salt and pepper to taste
- 1/4 cup chopped walnuts (optional)
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix the tempeh cubes with olive oil, soy sauce, maple syrup, smoked paprika, and garlic powder. Toss to coat evenly.
Spread the tempeh and Brussels sprouts on the baking sheet. Roast for 20 minutes, flipping halfway through, until golden and crispy.
While roasting, prepare the dressing by whisking together tahini, lemon juice, Dijon mustard, water, salt, and pepper in a small bowl.
Assemble the bowls by dividing the cooked quinoa, roasted tempeh, and Brussels sprouts between two bowls.
Drizzle with the tahini dressing, sprinkle with chopped walnuts (if using), and garnish with fresh parsley. Serve immediately.
Chef's Tips
- Marinating Tip: For deeper flavor, marinate the tempeh for at least 30 minutes before roasting.
- Texture Tip: For extra crispiness, broil the tempeh and Brussels sprouts for the last 2-3 minutes of roasting.
- Dressing Tip: Adjust the consistency of the dressing by adding more water if it's too thick.
- Variation: Add avocado slices or roasted sweet potatoes for extra creaminess and sweetness.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold.
