Tempeh Skewer Bowl

Bowls are an easy and versatile way to create satisfying, flavorful meals packed with nutrients. To learn how to create your own (and to download our free guide), check out the introductory article to our Staple Meals approach to cooking. 

 

Tempeh Skewer Bowl

Bowl: Serves: 2 // Serving Size: 1 bowl // Prep time: 40 min

Sauce: Serves: 4// Serving Size: 2 tbsp // Prep time: 5 min

INGREDIENTS

150g tempeh, cubed

1 tbsp coconut oil

Marinade: 

2 tbsp Sesame Oil

2 tbsp Coconut Milk

1 tbsp Aminos

1/4 tsp Cumin

1/4 tsp Smoked Paprika

Salt and Pepper to taste

Sauce:

3 tbsp Coconut Milk

2 tbsp Almond Butter

1 tbsp Sesame Oil

1 tbsp Aminos

1/2 Lemon, Juiced

Salt and Pepper to taste

Base:

2 cups Riced Cauliflower

1 cup fresh kale

Toppings:

1/2 cup sugar snap peas

1/2 cup cucumber ribbons

4 tbsp sprouts

1/4 cup broccoli

Garnish:

Spring Onions

Edible flowers

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. 

2. Cut and marinate the tempeh: Cut the tempeh into 12 1-inch cubes.

3. In a small bowl, mix sesame oil, coconut milk, aminos, cumin, smoked paprika. Place the tempeh into the marinade and set aside for 20 minutes.

4. While the tempeh marinates, roast the broccoli: Spread the broccoli florets on a baking sheet. Drizzle with coconut oil, salt and pepper. Place in the over and roast for 5-8 min per side.

5. Next, make the sauce: Place coconut milk, almond butter, sesame oil, aminos, and lemon juice in a small blender cup. Blend for 1-2 minutes until smooth. Add salt and pepper to taste, transfer to a small container, and set aside while you cook the tempeh and build the bowls.

6. Cook the tempeh + Cauliflower Rice: Place the cubes onto skewers, 3 per skewer. Heat a pan to medium heat. Drizzle the pan with coconut oil and place the skewers in the pan. Heat for 2-3 minutes per side, until golden brown all around. Add a bit of marinade while you cook to add flavor. 

7. Once the tempeh skewers are cooked, remove from pan. In the same pan, heat the cauliflower rice for 2-3 minutes. Add some of the tempeh marinade for flavor while you cook. 

8. To assemble: Place cauliflower rice and kale as a base to your bowl. Top with snow peas, cucumber ribbons, sprouts, broccoli, and tempeh skewers. Garnish with spring onions, drizzle on the sauce, and enjoy!

 

I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra

Bowl Nutrition Facts (without sauce):

Almond Butter Sauce Nutrition Facts:

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