Sweet Spicy Tempeh Bowls

This vegan tempeh bowl recipe combines sweet and spicy flavors with creamy polenta for a satisfying meal that's perfect for busy weeknights. The contrast between the caramelized tempeh, buttery polenta, and fresh toppings creates a bowl that's both nutritious and incredibly flavorful.

I created this recipe during a busy work week when I needed something nutritious but quick. My family now requests these bowls at least twice a month even my teenager who typically avoids anything labeled "healthy."

Ingredients

• Tempeh provides an excellent plant protein source with a nutty flavor that absorbs the sweet and spicy marinade beautifully
• Water creates the base for our flavorful marinade without adding extra calories
• Garlic powder offers convenience while still delivering deep flavor to the marinade
• Smoked paprika adds a subtle smokiness that elevates the entire dish look for Spanish varieties for the most authentic flavor
• Cayenne pepper brings the heat balance it according to your spice preference
• Salt enhances all the flavors in our marinade use kosher salt for best results
• Brown sugar creates caramelization on the tempeh when reduced choose dark brown for deeper molasses notes
• Olive oil helps carry flavors and prevents sticking during cooking
• Cornmeal forms the base of our creamy polenta select a medium grind for optimal texture
• Butter adds richness to the polenta you can substitute vegan butter if needed
• Black beans provide additional protein and fiber rinse thoroughly to remove excess sodium
• Cheddar cheese adds a creamy tangy element opt for sharp varieties for more flavor
• Avocado contributes healthy fats and creaminess choose ones that yield slightly to gentle pressure
• Green onions bring a fresh mild onion flavor use both white and green parts
• Ranch dressing ties everything together with its creamy herbed finish

Step-by-Step Instructions

Prepare the Tempeh:

Slice your tempeh block into 32 thin triangles. The thinness is crucial here as it allows maximum surface area for absorbing the flavorful marinade. First cut into 8 squares then each square into triangles and finally slice each triangle in half horizontally. The more uniform your cuts the more evenly they will cook.

Create the Marinade:

Combine water garlic powder smoked paprika cayenne salt brown sugar and olive oil in a small bowl and whisk until fully incorporated. This sweet and spicy mixture will completely transform the mild flavor of tempeh. Make sure the brown sugar dissolves completely for even caramelization.

Cook the Tempeh:

Pour the marinade over the tempeh pieces in a nonstick skillet and bring to a medium high heat. Allow the mixture to simmer stirring occasionally to ensure even coating. The magic happens as the liquid evaporates about 10 minutes leaving the tempeh with a gorgeous caramelized exterior. Watch carefully during the final minutes to prevent burning.

Make the Polenta:

Combine cornmeal salt and water in a medium saucepan whisking constantly to prevent lumps. Bring the mixture to a boil over medium high heat never stopping the whisking motion. Once boiling reduce heat to medium low and continue simmering for 2 3 minutes until pleasantly thickened. The polenta should have a creamy consistency that slowly flows from your spoon. Remove from heat and immediately stir in butter until completely melted and incorporated.

Assemble the Bowls:

Start with a foundation of 1 cup creamy polenta in each bowl. Arrange one quarter of the tempeh triangles atop the polenta followed by a quarter of the rinsed black beans. Sprinkle with cheddar cheese while the polenta is still warm allowing it to slightly melt. Add sliced avocado a generous sprinkle of sliced green onions and finish with a light drizzle of ranch dressing.

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The tempeh is truly the star ingredient in this recipe. I discovered its versatility years ago when trying to reduce our family's meat consumption and have been experimenting with it ever since. My daughter who initially wrinkled her nose at the mention of tempeh now specifically requests this dish when she needs brain food for study sessions.

Meal Prep Magic

These bowls maintain their flavor and texture beautifully when prepared ahead of time. Store each component separately in the refrigerator for up to four days keeping wet ingredients away from dry ones. The tempeh actually develops more flavor after a day in the marinade. When ready to eat simply reheat the polenta with a splash of water or milk to restore its creaminess before assembling your bowl.

Clever Substitutions

This recipe welcomes substitutions based on what you have available. Quinoa or brown rice works wonderfully in place of polenta for a different texture. Tofu can substitute for tempeh though it requires different preparation. For a different flavor profile try a chipotle adobe sauce instead of the sweet and spicy marinade. Vegans can skip the cheese entirely or use a plant based alternative and swap in vegan ranch dressing.

Serving Suggestions

These bowls are perfectly hearty on their own but pair beautifully with a simple side salad dressed with lemon and olive oil. For entertaining serve components buffet style allowing guests to build their own bowls. A toppings bar with additional options like pickled red onions roasted corn or hot sauce lets everyone customize to their taste. For a complete meal experience serve with a crisp white wine or a light lager.

Cultural Context

This recipe draws inspiration from multiple culinary traditions. Polenta hails from Northern Italian cuisine where it has been a staple for centuries while tempeh originated in Indonesia hundreds of years ago. The bowl format reflects modern American casual dining where diverse ingredients come together in a single vessel. This fusion approach celebrates global ingredients while creating something accessible for everyday cooking.

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Recipe Questions

→ Can I substitute the tempeh with something else?

Yes! You can substitute the tempeh with firm tofu, seitan, or even chickpeas for a different protein option. If using tofu, press it first to remove excess moisture. For non-vegetarian options, chicken or shrimp would work well with the sweet and spicy flavors.

→ How long do these bowls keep in the refrigerator?

These bowls will keep well in the refrigerator for 3-4 days when stored in airtight containers. For best results, store the avocado and ranch dressing separately and add them just before serving. The polenta will firm up when cold but softens again when reheated.

→ What can I use instead of polenta?

If you don't have cornmeal for polenta, you can substitute with cooked quinoa, brown rice, farro, or cauliflower rice for a lower-carb option. Each alternative will provide a different texture and flavor profile but will work well with the tempeh and toppings.

→ Is there a way to make this recipe vegan?

To make this recipe fully vegan, replace the butter in the polenta with olive oil or vegan butter, substitute the cheddar cheese with your favorite vegan shredded cheese, and use vegan ranch dressing or a tahini-based sauce instead of traditional ranch.

→ How spicy are these tempeh bowls?

With 1/2 teaspoon of cayenne pepper, these bowls have a moderate level of spiciness balanced by the brown sugar's sweetness. To make them milder, reduce the cayenne to 1/4 teaspoon or omit it completely. For more heat, increase the cayenne or add red pepper flakes when serving.

→ Can I freeze these bowls for later?

While you can freeze the tempeh and beans components, polenta changes texture when frozen and thawed. For freezing, it's best to prepare the tempeh mixture and portion it with the beans, then freeze without the polenta, cheese, avocado, and dressing. Prepare fresh polenta when reheating and add the fresh toppings.