Sweet and Spicy Tempeh Bowls (Printable Recipe)
Vibrant vegetarian bowls with sweet-spicy tempeh, creamy polenta, black beans and avocado for a satisfying meal-prep option.
# Ingredients You'll Need:
→ Sweet and Spicy Tempeh
01 -
8 oz. tempeh
02 -
1/2 cup water
03 -
1/2 tsp garlic powder
04 -
1/2 tsp smoked paprika
05 -
1/2 tsp cayenne pepper
06 -
1/2 tsp salt
07 -
2 Tbsp brown sugar
08 -
1 Tbsp olive oil
→ Polenta
09 -
1 cup cornmeal
10 -
3 cups water
11 -
1/2 tsp salt
12 -
2 Tbsp butter
→ Bowl Toppings
13 -
1 15oz. can black beans, rinsed
14 -
2 oz. shredded cheddar
15 -
1 avocado, sliced
16 -
2 green onions, sliced
17 -
4 Tbsp ranch dressing
# Steps to Follow:
01 -
Cut the block of tempeh into 32 thin triangles. First cut it into 8 equal-sized squares, then cut each square into two triangles, then cut the thickness of each triangle in half to make thinner pieces. Add the tempeh triangles to a large non-stick skillet.
02 -
Combine water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil. Pour this mixture over the tempeh in the skillet. Turn heat to medium-high and simmer, stirring occasionally, until liquid evaporates and tempeh begins to brown slightly (about 10 minutes). Remove from heat.
03 -
Combine cornmeal, salt, and water in a medium sauce pot. Place over medium-high heat and bring to a boil while whisking. Once boiling, reduce heat to medium-low and continue to simmer 2-3 minutes more, until polenta has thickened. Remove from heat and stir in butter.
04 -
Start with 1 cup of polenta, add 1/4 of the sweet and spicy tempeh triangles, 1/4 of the rinsed black beans, 1/2 oz. shredded cheddar, 1/4 of the avocado, a sprinkle of green onions, and a light drizzle of ranch. Serve immediately, or refrigerate and reheat later.
# Extra Tips:
01 -
These bowls are excellent for meal prep and can be refrigerated for 3-4 days. The components can also be stored separately.