Hoisin Tempeh Quinoa Bowls
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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 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
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!
This was a winner!!! First time making g tempeh and I will definitely make this again 🤤!!!
Thanks Rose Ann! So glad you enjoyed it!
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!
Hi Carolina – Congrats! And so glad you were able to get some inspo and switch things up.
I loveeed this recepi..easy and simple to make it.
Thanks so much Laxmi!
Amazing flavor!! Will definitely make again!
Yay! Thanks Kari!
Absolutely delicious! Will definitely make this one again!
Another TSV winner! Big flavor bang for relatively little prep buck. The tempeh and quinoa, veggies & dressing combo is flavorful & satisfying.