Spicy Sesame Tempeh & Broccoli Bowl

March 19, 2018
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!
Spicy Sesame Tempeh & Broccoli Bowl

Spicy Sesame Tempeh & Broccoli Bowl

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2-3 servings
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  • 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
tomato
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Directions

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


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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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