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    Home

    Hoisin Tempeh Quinoa Bowls

    April 12, 2021 By Rene 8 Comments

    These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing!

    Jump to Recipe
    These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing | ThisSavoryVegan.com #thissavoryvegan #tempehrecipes #quinoabowls

    I made these Hoisin Tempeh Quinoa Bowls on a whim last week and was so excited about how they came out. I put a poll out on Instagram and 99% of the response was in favor of me sharing the recipe. So here we are, and I cannot wait for you all to try these out. The tempeh is crispy, the dressing is creamy and the addition of wilted cabbage makes these bowls super unique!

    How to make Hoisin Tempeh

    Baked tempeh is seriously my jam right now. Last week I shared the recipe for Crispy Tempeh & Pesto Quinoa Bowls, and I don't see the tempeh obsession ending any time soon 😉

    The marinade for this tempeh is a simple mix of oil, hoisin, soy sauce and white pepper. It is flavorful, and caramelizes nicely in the oven. Just be sure to watch the tempeh and only cook it until it reaches your desired crispiness. Personally, I like EXTRA crispy.

    These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing | ThisSavoryVegan.com #thissavoryvegan #tempehrecipes #quinoabowls

    How to assemble Hoisin Tempeh Quinoa Bowls

    While the tempeh is cooking, prep the other components. Combine the tahini dressing ingredients together in a bowl and set aside.

    Prep the quinoa - either make it ahead of time, buy it pre-made & frozen or quickly cook some right before serving. I personally like to cook my quinoa in broth rather than water. More flavor!

    To make the wilted cabbage, cook down sliced yellow onion in some oil. Once the onion gets tender, add the cabbage, salt and a drizzle of soy sauce. It will seem like a lot of cabbage, but it will quickly wilt down.

    These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing | ThisSavoryVegan.com #thissavoryvegan #tempehrecipes #quinoabowls

    How to serve Hoisin Tempeh Quinoa Bowls

    When you are ready to serve, layer quinoa, spinach, cabbage, avocado & tempeh in each bowl. Add a drizzle of dressing and plenty of cilantro & green onion. So much green goodness going on in these bowls!

    You can serve these bowls hot, cold or both. I like to eat these hot the first time around, then eat the leftovers as a cold salad the next day.

    These bowls are so satisfying and super easy to make. Make these for meal prep or serve them at your next lunch get together!

    These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing | ThisSavoryVegan.com #thissavoryvegan #tempehrecipes #quinoabowls

    Need more recipe inspo? Check these out:

    • Vegan Beef Lettuce Wraps
    • Crispy Tempeh & Pesto Quinoa Bowls
    • BBQ Tempeh Tacos with Vegan Ranch
    These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing | ThisSavoryVegan.com #thissavoryvegan #tempehrecipes #quinoabowls
    Print Pin
    5 from 9 votes

    Hoisin Tempeh Quinoa Bowls

    These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing!
    Course Main Course
    Cuisine American, asian
    Keyword bowls, quinoa, tempeh
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 582kcal

    Ingredients

    FOR THE HOISIN TEMPEH

    • 8 oz tempeh cut in strips
    • 2 tablespoon hoisin sauce
    • 2 tablespoon low sodium soy sauce or tamari
    • 2 tablespoon olive oil
    • ½ teaspoon white pepper

    FOR THE TAHINI DRESSING

    • ⅓ cup tahini
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon low sodium soy sauce or tamari
    • 1 lemon juiced, plus more to taste
    • ½ teaspoon pepper
    • water as needed

    FOR THE WILTED CABBAGE

    • 1 tablespoon olive oil
    • 1 small yellow onion sliced
    • 10 oz shredded cabbage about 4 cups
    • pinch of salt
    • 1 tablespoon low sodium soy sauce or tamari

    FOR THE BOWLS

    • 2 cups quinoa cooked
    • 1 avocado
    • spinach
    • cilantro chopped
    • green onion chopped

    Instructions

    • Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Slice the tempeh and combine the rest of the ingredients in a bowl. Dip each piece of tempeh in the marinade and place on the baking sheet. Place in the oven and bake for 15-20 minutes, flipping halfway.*
    • While the tempeh is cooking, prepare everything else.
      Combine the dressing ingredients in a bowl and stir to combine. Add water until the desired consistency is reached and add more lemon juice to taste. Set aside.
    • To make the wilted cabbage, heat the oil in a pan over medium heat. Add the onion and cook for 2-3 minutes, stirring frequently. Add the cabbage, salt & soy sauce and cook down until the cabbage is wilted, but still crunchy. Remove from the heat.
    • To assemble, layer quinoa, spinach, cabbage, tempeh and avocado in each bowl. Top with the tahini dressing, cilantro and green onion. This can be served hot or cold.

    Video

    Notes

    *Cook the tempeh longer or shorter depending on how crispy you want it to be. 

    Nutrition

    Calories: 582kcal | Carbohydrates: 49g | Protein: 22g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 723mg | Potassium: 1125mg | Fiber: 11g | Sugar: 8g | Iron: 6mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing | ThisSavoryVegan.com #thissavoryvegan #tempehrecipes #quinoabowls
    « Sesame Tofu Summer Rolls
    Tahini Kale Caesar with Sweet Potato Fries »

    Reader Interactions

    Comments

    1. Carolina

      December 23, 2021 at 4:03 pm

      5 stars
      I am currently pregnant and having a hard time enjoying food as I’ve become bored of my usually meals. I came across this blog and went through a few weekly dinner plans and went grocery shopping the next day. Today for dinner we had the hoisin tempeh bowl and it was delicious! Definitely will continue to use this blog for all the delicious meals. Thank you so much!

      Reply
      • Rene

        December 25, 2021 at 9:36 am

        Hi Carolina - Congrats! And so glad you were able to get some inspo and switch things up.

        Reply
      • Laxmi

        March 21, 2022 at 8:16 am

        5 stars
        I loveeed this recepi..easy and simple to make it.

        Reply
        • Rene

          March 22, 2022 at 2:00 pm

          Thanks so much Laxmi!

          Reply
    2. Kari

      August 29, 2021 at 6:00 pm

      5 stars
      Amazing flavor!! Will definitely make again!

      Reply
      • Rene

        September 03, 2021 at 10:20 am

        Yay! Thanks Kari!

        Reply
      • Sarah

        February 09, 2022 at 6:32 pm

        5 stars
        Absolutely delicious! Will definitely make this one again!

        Reply
    3. Naomi

      April 13, 2021 at 7:32 pm

      5 stars
      Another TSV winner! Big flavor bang for relatively little prep buck. The tempeh and quinoa, veggies & dressing combo is flavorful & satisfying.

      Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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