Sweet Spicy Tempeh Bowls

This sweet and spicy tempeh bowl has become my weeknight dinner hero, combining hearty polenta with protein-packed tempeh in a flavor explosion that even my meat-loving friends request regularly. The perfect balance of textures and tastes creates a satisfying meal that feels both nourishing and indulgent.

I first created this recipe during a particularly busy work week when I needed something that could be prepared ahead but wouldn't get soggy or bland in the refrigerator. Now it's in our regular rotation every month, especially during transitional weather when we want something cozy but not too heavy.

Ingredients

• Tempeh blocks of fermented soybeans with a nutty flavor and chewy texture. Look for varieties without added flavors for the most versatility.
• Brown sugar creates the perfect caramelization on the tempeh. Dark brown sugar adds more molasses flavor if you have it.
• Smoked paprika adds a crucial depth of flavor that regular paprika simply cannot match. Worth investing in a good quality tin.
• Cornmeal is the foundation of our creamy polenta. Stone ground varieties offer the best texture and flavor.
• Black beans provide additional protein and fiber. Canned beans work perfectly but rinse them well to remove excess sodium.
• Avocado adds creaminess that balances the spicy elements. Choose ones that yield slightly to gentle pressure.
• Ranch dressing provides a cooling element against the spice. A good quality brand makes a difference here.

Step-by-Step Instructions

Prepare the tempeh

Cut your tempeh block into 32 thin triangles by first dividing into 8 squares, then cutting each square into triangles, then slicing thickness in half. Thinner pieces allow for better flavor absorption and faster cooking. Place the triangles in a single layer in your skillet for even cooking.

Create the marinade

Combine water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil in a small bowl, whisking until the sugar begins to dissolve. Pour this directly over the tempeh in the skillet, ensuring each piece gets coated. The water helps the spices penetrate the tempeh while the sugar and oil will later create caramelization.

Simmer the tempeh

Place your skillet over medium high heat and allow the liquid to simmer around the tempeh. Stir occasionally but not constantly so pieces have time to absorb flavor. Watch carefully as the liquid reduces, about 10 minutes total. When liquid has nearly evaporated, the sugars will begin caramelizing, creating gorgeous browned edges on your tempeh. Remove from heat at this point to prevent burning.

Make the polenta

Add cornmeal to cold water with salt in a medium saucepan before turning on the heat. This prevents lumps from forming. Whisk continuously as you bring the mixture to a boil over medium high heat. The polenta will begin thickening quickly. Reduce heat to medium low and continue simmering for 2 3 minutes until thick and creamy. Remove from heat immediately to prevent scorching.

Finish the polenta

Stir butter into the hot polenta until completely melted and incorporated. The fat adds richness and helps prevent the polenta from setting too firmly. For extra creaminess, you could also add a splash of milk or a dollop of sour cream at this stage.

Assemble your bowls

Start with a foundation of about 1 cup of warm polenta, creating a slight well in the center. Arrange a quarter of your tempeh triangles atop the polenta, followed by a quarter of the rinsed black beans. Sprinkle with cheddar while components are still warm so it slightly melts. Add sliced avocado along the edge, scatter green onions over everything, and finish with a light drizzle of ranch dressing.

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My absolute favorite component is the tempeh preparation. I discovered this sweet and spicy cooking method after years of struggling to make tempeh appealing to my family. The first time I served these bowls, my partner actually asked if I had used a special brand of tempeh because it tasted so different from previous attempts. The caramelization is truly transformative.

Make Ahead Tips

These bowls are ideal for meal prep and can be assembled completely up to three days in advance. Store the components in airtight containers in the refrigerator. The polenta will firm up when cold, which is completely normal. When reheating, add a splash of water or broth to the polenta and stir well to return it to a creamy consistency. Microwave covered for best results. Consider keeping the avocado and ranch separate until just before serving for the freshest final result.

Ingredient Substitutions

This recipe welcomes many adaptations based on what you have available. Quinoa or rice can replace polenta if preferred. Tofu works in place of tempeh though it requires different preparation simply pan fry cubed firm tofu until golden then toss with the reduced sweet and spicy sauce. Pinto or kidney beans can substitute for black beans. For a vegan version, use plant based cheddar and vegan ranch dressing, and replace butter in the polenta with olive oil or vegan butter.

Serving Suggestions

These bowls are substantial enough to serve as a complete meal, but they pair beautifully with a simple side salad dressed with lime vinaigrette. For entertaining, set up a bowl bar where guests can customize their own creations from the prepared components. Additional toppings like pickled jalapeños, fresh cilantro, crushed tortilla chips, or a squeeze of lime juice can take these bowls in different flavor directions. For a breakfast twist, top with a fried egg and serve with hot sauce.

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Frequently Asked Questions About Recipes

→ Can I substitute the tempeh with another protein?

Yes, you can substitute the tempeh with extra-firm tofu, seitan, or even chickpeas for a different plant-based option. If you're not vegetarian, you could use chicken or shrimp as alternatives. Just adjust cooking times accordingly for your protein of choice.

→ How spicy is this dish and can I adjust the heat level?

With 1/2 teaspoon of cayenne pepper, these bowls have a moderate heat level. You can easily adjust the spiciness by reducing the cayenne to 1/4 teaspoon for a milder version or increasing it to 1 teaspoon if you prefer more heat. The brown sugar helps balance the spice with sweetness.

→ How long do these bowls stay fresh when meal prepping?

When stored properly in airtight containers in the refrigerator, these tempeh bowls will stay fresh for 3-4 days. For best results, store the avocado separately and add it fresh when serving. The polenta may thicken when refrigerated, so you might need to add a splash of water when reheating.

→ Can I make this dish vegan?

Yes, this dish is easily made vegan by using plant-based butter (or olive oil) in the polenta, omitting the cheddar cheese or replacing it with a vegan alternative, and using vegan ranch dressing or a simple tahini drizzle instead.

→ What can I substitute for polenta if I don't have cornmeal?

If you don't have cornmeal for polenta, you can substitute with cooked quinoa, brown rice, or cauliflower rice for a lower-carb option. Mashed sweet potatoes also work well as a base that complements the sweet and spicy tempeh flavors.

→ How do I reheat these bowls for the best texture?

For the best texture when reheating, microwave the polenta, tempeh, and beans covered with a damp paper towel for 1-2 minutes. Alternatively, reheat on the stovetop with a splash of water to prevent drying. Add the cold toppings like avocado, shredded cheese, and ranch dressing after reheating.