Sticky Maple Mustard Tempeh Bowl (Printable)

Flavor-packed bowl with maple-mustard glazed tempeh, roasted Brussels sprouts, and whole grains for a satisfying plant-based meal.

# What You’ll Need:

→ Tempeh & Marinade

01 - 14 oz tempeh, cut into ½-inch cubes
02 - 3 tbsp pure maple syrup
03 - 2 tbsp whole-grain mustard
04 - 2 tbsp low-sodium soy sauce or tamari
05 - 1 tbsp apple cider vinegar
06 - 1 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp smoked paprika
09 - Freshly ground black pepper, to taste

→ Roasted Brussels Sprouts

10 - 1.1 lbs Brussels sprouts, trimmed and halved
11 - 1½ tbsp olive oil
12 - ½ tsp sea salt
13 - ¼ tsp black pepper

→ Bowl Base

14 - 7 oz cooked brown rice or quinoa
15 - 3.5 oz baby spinach or mixed greens

→ Toppings

16 - 1 small avocado, sliced
17 - 2 tbsp toasted pumpkin seeds
18 - Lemon wedges

# How-To Steps:

01 - Preheat the oven to 410°F. Line two baking sheets with parchment paper for easy cleanup.
02 - In a medium bowl, whisk together maple syrup, mustard, soy sauce, apple cider vinegar, olive oil, garlic, smoked paprika, and black pepper until well combined.
03 - Add the tempeh cubes to the marinade, tossing thoroughly to ensure even coating. Allow to marinate for at least 15 minutes at room temperature.
04 - Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them on one baking sheet, cut side down for optimal caramelization.
05 - Spread the marinated tempeh cubes on the second baking sheet in a single layer, ensuring pieces are not overcrowded for even roasting.
06 - Roast Brussels sprouts for 25–30 minutes, flipping halfway through cooking, until golden brown and caramelized.
07 - Roast tempeh for 20–25 minutes, flipping once halfway through, until edges are browned and coating becomes sticky and caramelized.
08 - Divide the cooked rice or quinoa among four bowls. Top each with spinach or greens, roasted Brussels sprouts, and sticky maple mustard tempeh.
09 - Garnish with sliced avocado, toasted pumpkin seeds, and a squeeze of fresh lemon if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • The maple mustard glaze creates restaurant-worthy caramelization with zero fancy technique
  • Everything roasts on two sheet pans while you catch up on laundry or emails
  • The flavor combination hits sweet, savory, tangy, and smoky notes in every single bite
02 -
  • Don't skip the marinating time even when you're hungry. The tempeh needs those minutes to really drink in the flavors.
  • The glaze will bubble and darken in the oven. That's caramelization happening, not burning. Trust the process.
  • These bowls reheat beautifully but the texture is best when freshly assembled. Keep components separate for meal prep.
03 -
  • Press your tempeh for 15 minutes before cubing if you have time. It removes excess moisture and helps the marinade penetrate better.
  • Let the roasted vegetables rest on the baking sheet for 5 minutes after cooking. This helps the flavors settle and makes them easier to handle.

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