PBBPlant-BasedBlueprint
Build my plan
All recipes
Crispy Tempeh Harvest Bowl
Quick · 5–15 min

Crispy Tempeh Harvest Bowl

Seared tempeh, tender sweet potato and massaged kale over brown rice, all pulled together by a maple-tahini drizzle. The sweet potato cooks in the microwave while the tempeh sizzles. Twelve minutes of effort, a very grown-up lunch.

Hands-on
12 min
Hands-off
5 min
Total
17 min
Dishes
2
32gprotein666cal73gcarbs31gfatper serving · $3.30
Skillstove · microwave · air-fryer

Method

  1. 1

    Microwave the sweet potato cubes in a covered bowl until tender.

  2. 2

    Toast the pumpkin seeds in a dry skillet over medium heat until fragrant and starting to pop, then tip them out.

  3. 3

    Meanwhile, heat the oil in a skillet over medium-high. Sear the tempeh until golden on both sides, adding the sweet potato for the last 2 minutes to brown.

  4. 4

    Massage the kale with a pinch of salt and a squeeze of lemon until dark and tender, about 30 seconds.

  5. 5

    Whisk the tahini, maple, lemon and water.

  6. 6

    Build the bowl with rice, kale, the tempeh and sweet potato, then drizzle and top with the toasted seeds.

Storage

Keeps 4 days. Store the drizzle separately.

Good to know
  • Slice the tempeh thin, about ¼ inch. More surface area means more crispy edges.

Nutrition

per serving
Calories
666
Protein
32g
Carbs
73g
Fat
31g
Fiber
14g
Sodium
310mg
Contains soyContains sesameGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

Reviews

No reviews yet

Made this one? Sign in to rate and review it.Sign in
    Keep going

    More like this