Tahini Tempeh, Sweet Potato Noodle, & Broccoli Bowl

Easy weeknight dinner idea with tempeh, sweet potato noodles, and broccoli florets drizzled with lemon and tahini. Perfect for a fuss-free meal prep.

Hi!

How are you new year intentions going?

I didn’t really set any hard fast goals other than that I wanted to start meal-prepping again.

Somewhere in the midst of moving and holiday deadlines I decided that it was OK to eat out on the daily.

Yes, even food bloggers can spend way too much money on prepared food.

“But Lauren, don’t you eat the food you make?”” my friends often ask, perplexed.

Well, yes, but the eats don’t always work out that conveniently.

Allow me to explain.

During my busy holiday season, for example, I might have cookie recipes to share with you all week.

Cookies on the counter, cookies in the freezer, cookies in the fridge, cookies on my photography backdrop board, more cookies in the oven.

Yum. Cookies galore.

But it’s either eat cookies for lunch and dinner or suck it buttercup and dirty up the dishes I just spent an hour cleaning to making something savory.

This is where meal prep comes in clutch for me, and maybe for you too, friend.

You might not be surrounded by multiple cookie recipes but you might be in a work environment where you can’t break to make a feel good meal.

I’m not talking making 25 meals on Sunday evening pre-portioned in Tupperware.

I am talking about having readily available washed and chopped vegetables, fruit, and plant-protein prepared with potential in the fridge.

Which is precisely why I love this Tahini Tempeh, Sweet Potato Noodle, & Broccoli Bowl so darn much.

It comes together in less than 30 minutes for a vegan and gluten-free plant-powered bowl!

If you’re hitting the store for ingredients, here’s what you need:

• avocado oil
• sweet potato noodles
• broccoli
• tempeh
• tahini
• lemon

That’s it!

This recipe is totally accessible and approachable and the ingredients are simple, whole, and delicious.

I used store-bought sweet potato noodles for this recipe for convenience, but you can also easily make your own at home.

Let’s get started!

Every good meal prep bowl starts with some serious plant-powered protein.

With the dawning of a new decade I also rediscovered my love for tempeh.

Have you tried it yet?

Maybe you’ve made one of my Spicy Sesame Tempeh & Broccoli Stir-Fry or my Maple Balsamic Tempeh Buddha Bowls.

If you haven’t tried it yet, no worries.

This is actually the perfect place to start.

Tempeh, like tofu, is made from compressed soybeans, but undergoes a less processed manufacturing than tofu.

If you’re sensitive to soy, you may need to avoid tempeh, but if you’re like me and eat soy in moderation, give it a go!

It’s a delicious meaty alternative that I love adding to recipes as a rich source of vegan and gluten-free protein.

Cut tempeh into triangles (you can choose any shape that speaks to you) and lightly brown it in avocado oil for sustenance in this power bowl recipe.

Be sure to flip your shapes halfway through the cook time to ensure they’re golden on both sides.

PSA: When tempeh is cooking on the stovetop the kitchen will smell like baking bread– yum!

After your tempeh is good and brown, set it aside and prepare your vegetables.

Add the sweet potato noodles and broccoli florets to the same pan with avocado oil and sauté them for ~10 minutes, stirring often.

I love using sweet potato noodles in this recipe because it shortens their normally longer cook time to match that of broccoli, making it a quick 10-minute one-pan meal.

You can add a bit of Himalayan sea salt and black pepper here or any seasonings you might like.

I kept mine really basic and simple with just the vegetables.

You want the sweet potato noodles and broccoli to be tender-crisp, so turn off the heat when the broccoli is vibrant green and the sweet potato noodles are tender.

If you want softer veggies, increase the cook time by a few minutes to achieve your ideal done-ness.

To serve, add the sautéed sweet potato noodles and broccoli to a bowl and top with the cooked tempeh triangles.

Add a big spoonful of tahini and a big squeeze of lemon and enjoy warm.

Runny tahini works best in this recipe to drizzle as dressing, so save the thicker tahini for another recipe.

Again, you have the option to season with Himalayan sea salt and black pepper to taste, but I found mine delicious without any salt or pepper whatsoever.

I’m getting back to the basics this year, guys!

Sometimes I serve mine with the addition of a dollop of hummus, because I find tempeh dunked in hummus simply irresistible.

Try it!

Enjoy this Tahini Tempeh, Sweet Potato Noodle, & Broccoli Bowl as an easy weeknight dinner or meal prep option for your workweek!

Sauté everything on the spot or prepare it in advance for an easy grab and go lunch or dinner.

One of my favorite meal-prep as you go hacks is simple to double the recipe at dinner and enjoy leftovers the following day for lunch.

Leftovers reheat well on the stovetop or in the microwave.

If storing leftovers in the fridge, wait to add the tahini and lemon until just before serving warm.

The warmth of the vegetables and tempeh will make the tahini and lemon spritz even runnier and more delicious.

Enjoy!

If you make a Tahini Tempeh, Sweet Potato Noodle, & Broccoli Bowl, I’d love to hear what you think.

Be sure to leave me a comment, rating, and review so that 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 recipe like this one to make later.

Want more meal prep bowl ideas? Check out my Big Spicy Hummus Meal Prep Bowl or Paprika Roasted Power Bowl!

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

XO Lauren

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