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Have you tried marinating tempeh? Its a total game changer. I discovered tempeh a few years ago and its become a staple in our household. It’s easy to sub for meat in most recipes and its wayyyyyyyy better than tofu! 🙂
You can easily vary this bowl with your favorite marinade or veggies to make it your own. I really enjoyed this meal and it would work great in a meal prep routine! I would recommend storing the tempeh separate from the rice and veggies as it can tend to get a little soggy in the fridge after a few days.
Lemon Pepper Tempeh Bowl
- 1/2 cup Lemon Juice
- 4 tbsp Coconut Amino
- 2 tsp Dijon mustard
- 1 tbsp Maple Syrup
- 2 tbsp Olive Oil
- 1/2 tsp black pepper
- 16 oz Tempeh
- 1 1/4 cup Rice/Grain Mix
- 2 tbsp Vegetable Stock Concentrate
- 16 oz Broccoli
- 8 oz Mushrooms
- 4 cloves Garlic
Marinate Tempeh: Combine the lemon juice (fresh squeezed is always best), coconut amino, dijon mustard and maple syrup. Cut tempeh into 1/2" squares. Place tempeh in a sealed container with liquid mixture for at least 2 hours.
Prep: Wash and dry all produce. Slice mushrooms, Break broccoli into bite size pieces. Mince garlic. Preheat oven to 350.
Start Vegetables: In a large skillet, combine olive oil, garlic, mushrooms and broccoli. Cook for 10-15 minutes on medium heat. Mushrooms will reduce in size, and broccoli will be bright green when done.
Start Grain Mix: Follow instructions for whatever grain you select and add vegetable broth concentrate to boiling water. I used the Trader Joe's Harvest Mix.
Bake Tempeh: Place tempeh cubes on baking sheet. Bake for 20 minutes, flip halfway through baking.
Assemble Bowl: Add rice, vegetables and tempeh to bowl. Garnish with sesame seeds or scallions.