These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing!
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.
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.
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!
Need more recipe inspo? Check these out:
Hoisin Tempeh Quinoa Bowls
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
Nutrition
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Carolina
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!
Rene
Hi Carolina - Congrats! And so glad you were able to get some inspo and switch things up.
Laxmi
I loveeed this recepi..easy and simple to make it.
Rene
Thanks so much Laxmi!
Kari
Amazing flavor!! Will definitely make again!
Rene
Yay! Thanks Kari!
Sarah
Absolutely delicious! Will definitely make this one again!
Naomi
Another TSV winner! Big flavor bang for relatively little prep buck. The tempeh and quinoa, veggies & dressing combo is flavorful & satisfying.