Sweet and Spicy Tempeh Bowls
Ingredients
Tempeh
-
8
oz.
tempeh
-
½
cup
water
-
½
tsp
garlic powder
-
½
tsp
smoked paprika
-
½
tsp
cayenne pepper
-
½
tsp
salt
-
2
Tbsp
brown sugar
-
1
Tbsp
olive oil
Polenta
-
1
cup
cornmeal
-
3
cups
water
-
½
tsp
salt
-
2
Tbsp
butter
Bowl Toppings
-
1
15 oz. can
black beans
-
2
oz.
shredded cheddar
-
1
whole
avocado
-
2
whole
green onions
-
4
Tbsp
ranch dressing
Instructions
- Cut tempeh into 32 thin triangles.
- Combine water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil to create a marinade.
- Pour marinade over tempeh and simmer in a skillet until liquid evaporates and tempeh browns slightly.
- For polenta, combine cornmeal, salt, and water in a pot, bring to a boil, then reduce heat and simmer until thickened, stirring in butter afterward.
- Assemble bowls with 1 cup of polenta, ¼ of the tempeh, ¼ of the black beans, a pinch of cheddar, ¼ of the avocado, green onions, and ranch dressing.
Nutrition Facts (estimated)
Servings
4
Calories
667
Total fat
34.3g
Total carbohydrates
68.68g
Total protein
25.83g
Sodium
1020mg
Cholesterol
0mg
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