Before I went plant-based, I used to enjoy the occasional BLT. Now, I enjoy BLATs, and I enjoy them in bowls. This BLAT Bowl is packed with protein, veggies, and flavors.
If you aren't a fan of tempeh, you will be by the end of this recipe! Tempeh works perfectly to take on smoky seasonings for this dish. Then I added fresh steamed asparagus and juicy seasonal heirloom tomato for a fun twist on the classic. A "cheezy" oil-free tahini dressing ties all of flavors together.
Enjoy these BLAT Bowls as a protein packed lunch or dinner. I didn't add any, but I think avocado could only make these bowls better!
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 8-oz. pkg. tempeh, sliced thinly
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup
- 1/4 cup tamari lite
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon avocado oil
- bunch asparagus
- 1 heirloom tomato, sliced
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 3 tablespoons nutritional yeast
- to taste Himalayan sea salt
- to taste black pepper
- 2 giant handfuls arugula
Directions
1. Lay tempeh slices in baking dishes with ingredients apple cider through chili powder, cover, and chill 2 hours, or overnight.
2. Heat pan over medium high and add avocado oil. Once warm, add marinated tempeh. Cook 5 minutes on each side, frequently brushing with leftover marinade so they don't dry out.
3. Steam asparagus on stovetop for 3-5 minutes, until vibrant green and tender.
4. Slice heirloom tomato.
5. To make the dressing add tahini - black pepper to a high-speed blender and pulse until smooth.
6. To assemble the BLAT bowls, divide arugula between two bowls and top with steamed asparagus, sliced tomato, and tempeh bacon. Garnish with tahini dressing, Serve immediately.
2. Heat pan over medium high and add avocado oil. Once warm, add marinated tempeh. Cook 5 minutes on each side, frequently brushing with leftover marinade so they don't dry out.
3. Steam asparagus on stovetop for 3-5 minutes, until vibrant green and tender.
4. Slice heirloom tomato.
5. To make the dressing add tahini - black pepper to a high-speed blender and pulse until smooth.
6. To assemble the BLAT bowls, divide arugula between two bowls and top with steamed asparagus, sliced tomato, and tempeh bacon. Garnish with tahini dressing, Serve immediately.
Also by Lauren: Vegan Quinoa Salad with Peaches and Pepitas
Related: Vegan Tempeh BLT Wrap
Tempeh Fish & Chips with Tartar
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Photos: Lauren Kirchmaier
