Here is yet another recipe that is great for meal prep, and this time it is vegan! This recipe can actually be eaten cold which makes it super easy to take to school and work, but is also really good heated up in the microwave. I love how this is also extremely easy to customize, because you can switch out the grain, veggies, and even the protein! This marinade would work great with tofu instead if you aren't a fan of tempeh.
While this may seem like a lot of ingredients, they are mostly pantry staples that you probably already have. That means it isn't too expensive and only takes up some time on one day, then you can eat it for the week! Meal prep is a great idea for anyone, especially if you are eating lunch at school or work, so I hope you all will give this a try.
Tempeh Bowl Recipe
Serves 4
Ingredients:
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1/2 tbsp white vinegar
- 1/2 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 block tempeh, cut into 1-inch cubes
- 1 cup dry couscous (or rice, quinoa, farro, etc)
- 1 zucchini
- 1/2 large yellow onion (or 1 small onion)
- 6-8 white button mushrooms
- 1 bell pepper
- 1 tbsp vegetable oil
- salt & pepper, to taste
- 1 lime
- 4 tbsp hummus
Steps:
1. Combine soy sauce, ketchup, vinegar, maple syrup, smoked paprika, and garlic powder in
a shallow dish using a whisk.
2. Marinate the tempeh cubes by letting them sit in this mixture for 20-30 minutes, flipping
halfway through.
3. Preheat the oven to 375 degrees Fahrenheit.
4. Place the marinated tempeh cubes on a lined baking sheet, spreading them out.
5. Bake for 10-12 minutes, flip them over, brush with remaining marinade, then bake for
another 10 minutes.
6. Cook couscous (or alternative) according to package directions.
7. Set cooked tempeh aside and preheat the oven to 425 degrees Fahrenheit.
8. Cut zucchini, onion, mushrooms, and bell pepper into about 1-inch pieces.
9. Spread the veggies out on a lined baking sheet and mix with vegetable oil, salt, and
pepper.
10. Roast in 10 minute intervals, stirring after each one, until they are cooked to your liking
(should be about 30-40 minutes total).
11. Add couscous, then tempeh and veggies to four separate containers.
12. Cut the lime into four wedges and add one to each container.
13. Add a bit of water to the hummus to thin it out, then top each bowl with 1 tbsp of it.
*Tip: Serve with some fresh fruit and a healthy dessert to complete the meal!
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