Maple Balsamic Tempeh Bowls with quinoa, and roasted rainbow vegetables. Perfect for protein packed lunches and dinner.

Being entirely plant-based, I institute periodic self checkins where I ask myself (in very serious and stern self-monologue)…

“Are you getting enough protein?”

If my only recent food recollections are flashes of veggies dipped in hummus (oops), the response to myself is a bashful “no”.

Maple Balsamic Tempeh Bowls to the rescue.

I’m excited to share these Maple Balsamic Tempeh Bowls with you because it’s one of my absolute favorites.

Have you tried tempeh yet?

If you want to try tempeh, but aren’t sure what the heck to do with it, this recipe is for you.

If you’ve tried tempeh and decided you’re definitely not a fan, give this recipe a try and reassess.

This magical maple and balsamic marinade has a way of swaying even the most hard and fast of tempeh opinions.

What You Need to Make Maple Balsamic Tempeh Bowls

Here’s what you need to make Maple Balsamic Tempeh Bowls:

quinoa
tempeh
garlic powder
maple syrup
veggie broth
tamari lite
balsamic vinegar
fresh thyme
sweet potato
brussels sprouts
carrots
avocado oil
Himalayan Sea Salt
Black Pepper

That’s it!

How to Make Tempeh Taste Amazing

Tempeh is fermented and compressed soybeans product similar to tofu with a firm texture and an earthy taste.

I prefer tempeh to tofu and other plant based “prepackaged” products because it’s less processed and uses the entire soybean.

This nearly doubles the protein content and makes it rich in vitamins and minerals.

Oh, and just because I wish someone had told me this, I’m going to tell you.

Don’t be alarmed if your tempeh block has a little (or a lot) of blue, purple, or blackish spots.

Another plus is that Tempeh is a fermented food, so those discolored “spots” on your tempeh are actually totally natural and perfectly edible, mold.

Embrace the fungi, friends!

I hear a lot of first timer tempeh aversion stories, but it wasn’t like that for me.

My first experience with tempeh I “fried” the big slab straight from the package in a pan with veggies with minimal seasonings.

The verdict: I didn’t hate it, I just didn’t love it. It was just meh. It has a natural bitter flavor that can be off-putting if you aren’t used to it.

So how do we take meh and make it AMAZING?

How to Make Maple Balsamic Tempeh

When preparing my tempeh I’m all about marinades.

You can whip them up in the morning or the night before and marinade the tempeh until you’re ready to use.

This marinade is my favorite way to cook tempeh, inspired by Oh She Glows “Marinated Balsamic, Maple, and Garlic Tempeh”.

My version uses less unrefined sugar and is also oil free.

I love baking the Maple Balsamic Tempeh in this recipe.

The key is to pour all of your remaining marinade over the tempeh cubes so they absorb it during the baking sesh, making them crispy and beautifully browned on the outside and tender on the inside.

If you’re looking for a shortcut to save time with the same great flavors, try “frying” your marinades tempeh in a pan for about 5 minutes on each side, until golden brown.

Swaps and Substitutions

I chose sweet potato, rainbow carrots, and brussels sprouts for my veggies, but you can mix it up and use whatever is in your fridge.

I highly recommend throwing a sweet potato or yam in, though, because it enhances the subtle sweetness of the maple flavors in the dish.

You’ll find me roasting my veggies into spring and summer, but if you’re so over roasting this year, you can stir fry some on the stove top to add to this bowl as well, using the same seasonings.

How to Serve Maple Balsamic Tempeh Bowls

Enjoy this bowl for easy lunches and dinners throughout the week.

I like to make a big serving to throw in lunches and dinners all week long.

This might be contradictory to my opening statements about hummus, but this bowl is amazing with a dollop of hummus on the side.

Because with bowls the bigger the better, right?

Enjoy!

More Power Bowls

I Want to Hear From You

If you make this Maple Balsamic Tempeh Bowls recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren