Sweet and Spicy Tempeh Bowls (Print-Friendly Version)
Colorful vegetarian bowls with sweet-spicy tempeh, creamy polenta, black beans and avocado - perfect for meal prep!
# What You Need:
→ Sweet and Spicy Tempeh
01 -
225g tempeh
02 -
120ml water
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon cayenne pepper
06 -
1/2 teaspoon salt
07 -
2 tablespoons brown sugar
08 -
1 tablespoon olive oil
→ Polenta
09 -
1 cup cornmeal
10 -
3 cups water
11 -
1/2 teaspoon salt
12 -
2 tablespoons butter
→ Bowl Toppings
13 -
1 can (425g) black beans, rinsed and drained
14 -
60g shredded cheddar cheese
15 -
1 ripe avocado, sliced
16 -
2 green onions, thinly sliced
17 -
4 tablespoons ranch dressing
# How to Make It:
01 -
Cut the block of tempeh into 32 thin triangles. First cut it into 8 equal-sized squares, then cut each square into two triangles, then slice the thickness of each triangle in half to create thinner pieces.
02 -
Place tempeh triangles in a large non-stick skillet. Combine water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil to make the marinade. Pour over the tempeh. Heat on medium-high and simmer, stirring occasionally, until liquid evaporates and tempeh begins to brown slightly, about 10 minutes. Remove from heat.
03 -
In a medium saucepan, combine cornmeal, salt, and water. Place over medium-high heat and bring to a boil while whisking constantly. Once boiling, reduce heat to medium-low and continue simmering for 2-3 minutes until thickened. Remove from heat and stir in butter until melted and incorporated.
04 -
For each bowl, start with 1 cup of polenta as the base. Top with a quarter of the sweet and spicy tempeh, a quarter of the rinsed black beans, approximately 15g of shredded cheddar, a quarter of the sliced avocado, a sprinkle of sliced green onions, and a light drizzle of ranch dressing. Serve immediately or refrigerate for meal prep.
# Important Notes:
01 -
These bowls can be made ahead and stored in airtight containers in the refrigerator for up to 3 days.
02 -
For reheating, microwave until warmed through, adding the avocado and ranch dressing after heating.