Hoisin Tempeh Quinoa Bowls
These Hoisin Tempeh Quinoa Bowls are filled with crispy tempeh, wilted cabbage, crunchy spinach, quinoa, avocado & a balsamic tahini dressing!
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.
Nutrition
Calories: 582kcal | Carbohydrates: 49g | Protein: 22g | Fat: 37g