Maple Miso Tempeh Bowl (Printable)
Marinated tempeh with sweet miso-maple glaze, sesame greens, and fresh veggies over grains.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into 1/2-inch cubes
02 - 2 tbsp white miso paste
03 - 2 tbsp pure maple syrup
04 - 2 tbsp soy sauce (or tamari for gluten-free)
05 - 1 tbsp rice vinegar
06 - 1 tbsp toasted sesame oil
07 - 1 clove garlic, finely grated
08 - 1 tsp fresh ginger, grated
→ Sesame Greens
09 - 2 tbsp sesame oil
10 - 7 oz kale or baby spinach, roughly chopped
11 - 5 oz tenderstem broccoli or broccolini, cut into bite-size pieces
12 - 1 tbsp soy sauce
13 - 1 tbsp toasted sesame seeds
→ Bowl Base & Toppings
14 - 9 oz cooked brown rice or quinoa
15 - 1 medium carrot, julienned
16 - 1 small avocado, sliced
17 - 2 radishes, thinly sliced
18 - 2 spring onions, sliced
19 - Extra sesame seeds, for garnish
20 - Lime wedges, for serving
# How-To Steps:
01 - In a medium bowl, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, toasted sesame oil, grated garlic, and grated ginger until smooth. Add tempeh cubes and toss thoroughly to coat. Let marinate for at least 15 minutes, stirring occasionally to ensure even coverage.
02 - Divide the cooked brown rice or quinoa evenly among 4 serving bowls, spreading it across the base of each bowl to create a foundation for the toppings.
03 - Heat 1 tbsp sesame oil in a large skillet over medium heat. Add the marinated tempeh pieces, reserving any excess marinade in the bowl. Cook for 6 to 8 minutes, turning occasionally, until golden brown and slightly caramelized on all sides. Pour the reserved marinade into the skillet and cook for an additional 1 to 2 minutes until the sauce thickens and becomes sticky, coating the tempeh nicely.
04 - Wipe the skillet clean if needed, then add the remaining 1 tbsp sesame oil. Add the broccoli pieces first and sauté for 2 to 3 minutes until bright green and tender-crisp. Add the kale or spinach along with soy sauce, and stir-fry for another 2 to 3 minutes until the greens are just wilted but still vibrant. Sprinkle with toasted sesame seeds and toss to combine.
05 - Arrange the sesame greens and caramelized tempeh over the prepared grain bases. Add julienned carrot, sliced avocado, thin radish slices, and fresh spring onions in sections around the bowl. Sprinkle generously with extra sesame seeds and serve immediately with lime wedges on the side for squeezing over the top.
# Expert Advice:
01 -
- The tempeh gets this incredible sticky caramelized exterior while staying tender inside, like restaurant-quality food but easier
- Everything comes together in one skillet while the grains cook, making it perfect for busy weeknights when you still want something that feels nourishing
02 -
- Don't skip the marinating time, even 15 minutes makes a huge difference in how deeply the flavors penetrate the tempeh
- When you add that reserved marinade at the end, stay by the stove, it can go from beautifully caramelized to burned quickly
03 -
- Cut your tempeh into uniform cubes so they all caramelize at the same rate
- Let the pan get properly hot before adding the tempeh, that sizzle is what creates the golden crust