Tempeh & Brussels Sprout Bowl
A nutritious and flavorful bowl featuring roasted tempeh and Brussels sprouts with a tangy glaze.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 8 oz tempeh, cubed
- 2 cups Brussels sprouts, halved
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup cooked quinoa
- 1 tbsp sesame seeds (optional)
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, whisk together olive oil, maple syrup, soy sauce, apple cider vinegar, smoked paprika, garlic powder, black pepper, and salt.
Add tempeh cubes and Brussels sprouts to the bowl. Toss well to coat evenly with the marinade.
Spread the tempeh and Brussels sprouts on the prepared baking sheet in a single layer.
Roast for 20 minutes, flipping halfway through, until the tempeh is golden and the Brussels sprouts are tender.
Divide cooked quinoa between two bowls. Top with roasted tempeh and Brussels sprouts. Sprinkle with sesame seeds if desired.
Chef's Tips
- Marinating Tip: Let the tempeh and Brussels sprouts marinate for at least 10 minutes for deeper flavor.
- Texture Tip: For extra crispiness, broil for the last 2-3 minutes of roasting.
- Variation: Add roasted sweet potatoes or carrots for extra veggies.
- Sauce Boost: Drizzle with tahini or sriracha for added flavor.
- Meal Prep: This bowl stores well in the fridge for up to 3 days.
