Spicy Sesame Tempeh & Broccoli Bowl

April 4, 2023
I just got some new "Green Pans," and I've been finding excuses to use them to make all my meals. Lately, I've been whipping them out to make giant stir-frys! This Spicy Sesame Tempeh Broccoli Bowl is perfect to make when you're craving takeout but don't want to leave the house.
My plant-based version of the Asian classic is packed with protein, greens, and a slightly sweet and salty glaze. If you don't like tempeh, sub tofu instead, but I think the tempeh works well here to soak up the flavors! Try serving it over quinoa or your favorite grain. Add more sriracha if you like it hot and a dollop of hummus to cool things down. Leftovers keep well in the fridge, so I like to make a full serving and save leftovers for the next few days. Feel free to try your own vegetable variations and make it yours!
sesame tempeh in brown bowls on blue dish towels.

Spicy Sesame Tempeh & Broccoli Bowl

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2–3 servings
herb graphic for recipe card
  • 1 8 oz package tempeh, cubed
  • 1 large head broccoli, roughly chopped
  • 1-2 teaspoons avocado oil
  • 2 teaspoons tamari lite
  • 1 teaspoon maple syrup (optional)
  • 1/4 teaspoon garlic powder
  • 1-2 tablespoons sesame seeds
  • sriracha to taste
  • hummus (for serving, optional)
  • 1/2 cup cooked quinoa
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1. Prepare quinoa according to package instructions if you haven’t already done so.

2. Spray large nonstick skillet with avocado oil and heat over medium-high.

3. Add the cubed tempeh and garlic powder cook for 5–8 minutes, flipping several times so all sides get browned.

4. Move the tempeh to the side and add the chopped broccoli. Cook for 5 minutes, until tender-crisp and vibrant green.

5. Add the tamari lite and maple syrup and stir to combine.

6. Reduce heat to medium-low and stir in sesame seeds.

7. Serve immediately over cooked quinoa with sriracha to taste and optional dollop of hummus.

Also by Lauren: Tofu Cacciatore Bowl With Bell Pepper & Broccoli

Related: Easy Chickpea & Broccoli Buddha Bowl

Vegan Tempeh Stir Fry With Fennel & Peaches

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Photos: Lauren Kirchmaier

Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog floraandvino.com.


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