SESAME-HONEY TEMPEH & QUINOA BOWL
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks. Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.
Provided by kcjt062905
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
- To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
- To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
- Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
- Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.
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Ahmad Zakir
[email protected]I had some trouble finding tempeh at my local grocery store, but I was able to find it at a health food store.
Joseph Moran
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it.
Derek Benigno
[email protected]I love that this recipe is made with all whole ingredients.
Taqi Hafeez786
[email protected]This recipe is a great source of protein and fiber.
Chantale Earls
[email protected]I'm not a big fan of quinoa, but I loved it in this recipe. It was so fluffy and light.
isiri niklesha
[email protected]This recipe is a great way to use up leftover tempeh.
DIOR WARNER DEPP “Dio”
[email protected]I'm a vegetarian, and I'm always looking for new and exciting recipes. This one definitely fits the bill.
Belinda Blaauw
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved it!
Darrell Duri
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and healthy meal.
Alicia Swager
[email protected]I love the combination of flavors in this dish. The sesame and honey are a perfect match.
Tharis Tharsan
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Sohail
[email protected]I'm not a big fan of tempeh, but I loved it in this recipe. It was so crispy and flavorful.
Mona Fyter
[email protected]This is a great recipe for meal prep. I make a big batch on the weekend, and then I have lunch and dinner for the rest of the week.
Wali Haikal
[email protected]I love this recipe because it's so versatile. I can use different vegetables, depending on what I have on hand. I've also tried it with different grains, like brown rice or farro.
Juneilla Patterson
[email protected]This bowl was delicious and satisfying! The tempeh was a great source of protein, and the quinoa and vegetables were cooked perfectly. The sauce was a perfect balance of sweet and savory.
Balram Luitel
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The flavors are amazing, and it's a great way to get your daily dose of protein and vegetables.
Ej Pittman Jr
[email protected]This sesame honey tempeh quinoa bowl was a hit with my family! The tempeh was perfectly crispy and flavorful, and the quinoa was fluffy and light. The vegetables were roasted to perfection, and the sauce was delicious. I will definitely be making thi