sovegan.com
Chipotle Tempeh Bowl
This protein-packed bowl is filling, big on flavour and comes together in under 30 minutes. There’s a lot going on: smoky glazed tempeh, a fresh and zingy black bean salad, fluffy quinoa and a creamy chipotle dressing that ties it all together.
Ingredients
For the tempeh:
- tempeh, torn into chunks
- olive oil
- smoked paprika
- ground cumin
- salt + pepper
- miso paste, see tips
- garlic cloves, peeled + grated
- maple syrup
For the black bean salad:
- tins of black beans, drained + rinsed
- tomatoes, chopped
- tinned sweetcorn, drained
- red onion, peeled + finely chopped
- lime, zest + juice
- fresh coriander, chopped
For the chipotle dressing:
- plant-based yoghurt, we use Greek-style
- chipotle paste
- lime, juice only
To serve:
- quinoa, rinsed
- water
- sweet gem lettuces, chopped
- lime, cut into wedges
Method
- 1
Preheat the oven to 200°C fan / 220°C / 425°F.
- 2
Add the tempeh to a large bowl with a drizzle of olive oil, smoked paprika, cumin and pinches of salt and pepper. Mix well, spread onto a baking tray and bake for 15 minutes.
- 3
Meanwhile, add the quinoa and water to a saucepan and bring to the boil. Reduce the heat and simmer uncovered for 15-18 minutes until cooked. Cover with a lid and set aside.
- 4
Add all the black bean salad ingredients to a large bowl, reserving a small handful of coriander for serving. Season with salt and pepper, stir well and set aside.
- 5
In the same bowl used for the tempeh, combine the miso paste, garlic, maple syrup and a drizzle of olive oil. Add the baked tempeh and toss to coat, then return to the tray and bake for a further 2 minutes.
- 6
Whisk together the yoghurt, chipotle paste and lime juice in a bowl, then transfer to a pouring jug.
- 7
To serve, divide the quinoa, black bean salad, lettuce and glazed tempeh between bowls. Pour over the chipotle dressing and top with the remaining coriander and a wedge of lime.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?
Community reviews
Rated 5 out of 5 from 3 reviews
- paige
“yummmmm easy. delicious. will make again. i used an air fryer for the tempeh and it was great.”
- Unicorn
“I made two portions intending to keep the leftovers for lunch the next day but I might have accidentally eaten it all. The tempeh is the star of the show. Delicious!”
- Gabe
“really tasty, did a little extra lime and ended up using a whole can of corn to balance out the ratio with 2x full cans of black beans. The tempeh is bonkers good”