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

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:

Hoisin Tempeh Quinoa Bowls

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing!
5 from 11 ratings

Ingredients

FOR THE HOISIN TEMPEH

  • 8 oz tempeh cut in strips
  • 2 tbsp hoisin sauce
  • 2 tbsp low sodium soy sauce or tamari
  • 2 tbsp olive oil
  • 1/2 tsp white pepper

FOR THE TAHINI DRESSING

  • 1/3 cup tahini
  • 1 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce or tamari
  • 1 lemon juiced, plus more to taste
  • 1/2 tsp pepper
  • water as needed

FOR THE WILTED CABBAGE

  • 1 tbsp olive oil
  • 1 small yellow onion sliced
  • 10 oz shredded cabbage about 4 cups
  • pinch of salt
  • 1 tbsp 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. 
Calories: 582kcal, Carbohydrates: 49g, Protein: 22g, Fat: 37g
Cuisine: American, asian
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

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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