The first time I tried cooking tempeh, I failed.
No kidding. At that time, I was transitioning to a vegan lifestyle and wanted to try some meat alternatives.
I made a tempeh and quinoa bowl and was so repulsed by the result of the dish.
Don’t judge me. I was new to this meat alternative and had no idea how to cook it.
Unlike tofu, which I believe is a lot easier to manipulate and cook with, Tempeh, on the other hand, requires more expertise.
Thankfully, over time, I had the chance to play around with tempeh and became good at cooking with it.
So, if you are craving a delicious and easy tempeh and quinoa bowl, this dish will knock your socks off.
Why You’ll Love This Tempeh and Quinoa Recipe
This recipe has a good balance of protein, whole grains, and fresh vegetables.
If you are plant-based, then you know that tempeh is a powerhouse of plant-based protein and probiotics.
And the Quinoa? Its nutritional composition has all 8 amino acids which is why I love incorporating it into my dishes.
Also, the soy-ginger marinade takes the taste of the tempeh to a whole new level.
Lastly, you can garnish your bowl with whatever you like. Personally, I chose cucumber, pickled onions, and chopped cilantro.
However, feel free to top it with whatever you like, including nuts and seeds like pumpkin seeds.
Ingredients For Quinoa and Tempeh Buddha Bowl
For this recipe, you will need to make the tempeh marinade first. I like to use a marinade instead of just seasoning the tempeh, as it gives it a nice flavor that I like.
For the Tempeh Marinade
Coconut aminos or Soy sauce (or tamari for a gluten-free option): I personally use coconut aminos in my cooking since it is soy-free and has less sodium content. But feel free to use soy sauce or tamari.
Maple syrup: I added maple syrup for sweetness. You can also substitute it with honey. I highly recommend you don’t skip the maple syrup.
Apple cider vinegar: This adds a nice acidity that complements the maple syrup.
Rice vinegar: For extra tang
Garlic clove: You will need to mince the garlic.
Seasonings: I used smoked paprika, red pepper flakes, and ground ginger. Use fresh grated ginger if you want a bold taste.
Sesame oil: For flavor and to cook the tempeh.
For the Tempeh and Quinoa Bowl
Tempeh: You will need to cut your tempeh into bite-sized pieces or thin slices (which I prefer for better absorption of the marinade
Quinoa: Cook the quinoa according to the package instructions. Sometimes, I cook my quinoa in bone broth for extra protein and flavor, but for this recipe, water alone works great. Also, if you don’t have quinoa, you can substitute it with rice or your favorite grain.
Cucumber: I added this to add freshness to the bowl
Pickled onions: For extra acidity and taste.
Salt and pepper: Optional, to taste.
Step-by-Step Instructions For Quinoa and Tempeh Recipe
Step 1: Marinate the Tempeh
In a medium bowl, whisk together the coconut aminos or soy sauce, maple syrup, apple cider vinegar, rice vinegar, minced garlic, smoked paprika, freshly grated ginger or ground ginger, sesame oil, and red pepper flakes.
Add the tempeh pieces to the marinade and toss until they’re fully coated.
For best results, let the tempeh marinate for at least 30 minutes.
This will infuse your tempeh and quinoa bowl with bold, delicious flavors.
Step 2: Cook the Quinoa
Prepare your quinoa on the stove following the package instructions.
Typically, bring water to a boil, add the rinsed quinoa with a pinch of salt, reduce heat, cover, and let simmer until the water is absorbed (about 15 minutes).
Fluff the quinoa with a fork once it’s done cooking.
Step 3: Sauté the Marinated Tempeh
Heat a non-stick skillet over medium heat.
Add the marinated tempeh (with a little extra marinade if desired) and sauté for about 5–7 minutes, stirring occasionally, until the tempeh turns golden brown and slightly crispy on all sides.
Step 4: Assemble Your Tempeh and Quinoa Bowl
Start with a generous base of quinoa in your serving bowl.
Top with the sautéed tempeh, then add your fresh sliced cucumber and pickled onions.
Give your bowl a gentle toss to mix all the ingredients together.
Taste and adjust the seasoning with salt and pepper if needed.
If you want to add more flavor to this tempeh and quinoa recipe, top it with my sweet tahini dressing.
Expert Tips to Enhance This Recipe
For Extra Crunch: Add other fresh vegetables like shredded carrots or bell pepper slices. You can also add seeds like pumpkin seeds.
Herbs for more flavor: Top your bowl with fresh cilantro or parsley for an extra layer of flavor.
Spice It Up: If you love heat, sprinkle in some red chili flakes during the sautéing process.
This tempeh and quinoa bowl is not only easy to make but also incredibly delicious.
Play around with the dish, and let me know how you like it.
Tempeh and Quinoa Buddha Bowl Recipe
Ingredients
For the Tempeh Marinade
- 3 tbsp coconut aminos - or soy sauce or tamari
- 2 tbsp maple syrup - or honey
- 1 tbsp apple cider vinegar
- 1 tbsp rice vinegar - for extra tang
- 1 garlic clove - minced
- ½ tsp smoked paprika
- ¼ tsp ground ginger - or ½ tsp freshly grated ginger
- ½ tsp sesame oil
- ¼ tsp red pepper flakes - optional, for heat
For the Tempeh and Quinoa Bowl
- 8 oz tempeh - cut into slices or bite-sized pieces
- 1 cup quinoa - rinsed
- water - as per package instructions for quinoa
- 1 cucumber - sliced
- pickled onions - to taste
- salt - optional, to taste
- black pepper - optional, to taste
- sweet tahini dressing
Instructions
- In a medium bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, rice vinegar, minced garlic, smoked paprika, ginger, sesame oil, and red pepper flakes until well combined.
- Place the tempeh pieces in the bowl with the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for a few hours or overnight.
- Cook your quinoa according to package instructions and set aside.
- Place a non-stick pan on medium heat. Add the marinated tempeh—extra marinade is optional—and cook it for about 5–7 minutes, stirring now and then, until it develops a warm, golden brown color and is sligthly crispy on every side.
- Assemble your bowl starting with a base of quinoa, topped with the sauteed tempeh. Add your cucumbers, pickled onions, and a drizzle of your sweet tahini dressing. Serve and enjoy.
