Since becoming a vegan 10 months ago, I’ve really found a love for tempeh (temp – pay). I love marinating, grilling, broiling or pan frying it in coconut oil. I opted not to marinate this first dish because I really wanted to taste the actual tempeh. This recipe is super easy and I was so impressed with the flavor!
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Quinoa and Cilantro Lime Tempeh Bowl
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Vegan
Description
Flavorful vegan bowl featuring spiced quinoa and pan-fried tempeh. A super easy weeknight dinner.
Ingredients
- One block Tempeh
- Coconut or Olive oil
- 1 cups (237 ml) cooked quinoa
- 2 medium sized tomatoes
- 8 mini peppers or one large bell pepper - diced
- 1/4 of a large yellow onion diced
- Olive oil
- 4 green onions, diced
- 1/3 cups (79 ml) black beans, rinsed and drained
- Juice from 2 limes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper
- 2 tablespoons Bragg’s Apple Cider Vinegar
- Smoked chipotle Tabasco sauce
- 1 handful cilantro leaves, washed
Instructions
- Pan-fry tempeh in coconut oil until lightly browned on each side (about 2 minutes per side), then slice into 8 cubes.
- In a large pan, heat olive oil until hot. Add onions and cook until translucent.
- Add tomatoes, peppers, black beans, juice, cumin, paprika, salt, pepper, and apple cider vinegar. Cook until heated through.
- Add Tabasco sauce (to taste), cilantro leaves, tempeh, and quinoa. Stir well, taste, and adjust seasonings.
- Garnish with green onions and serve in bowls.
Notes
- For crispier tempeh, press it between paper towels before pan-frying.
- Feel free to adjust the amount of chipotle Tabasco sauce to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 20
Frequently Asked Questions
How do I get the tempeh to absorb the cilantro lime flavors?
Marinate the tempeh for at least 20 to 30 minutes before cooking, or simmer it briefly in the marinade so it soaks into the porous texture. 
Can I swap quinoa for another grain?
Brown rice or farro both work well here. Adjust cooking time according to the grain, but the cilantro lime dressing coats them just as effectively.
Is this bowl good for meal prep?
Yes. Cook the quinoa and tempeh ahead and store separately. Add fresh toppings like avocado or lime juice right before serving to keep textures intact.
Fantastic recipe, I substituted Pablano peppers for the bell pepper which worked out fantastically and garnished with avocado slices, fresh cilantro, and green onion, with a drizzle of Chipotle tobasco on top of the garnish for visual effect and punch. Thanks for the recipe.
Looks great. I often take a tempeh grain salad to our Ventura county potlucks and everyone loves the tempeh. We produced Betsy’s Tempeh in Mich. for 9 1/2 years back in the 80’s and I have been using and loving tempeh ever since. We recently filed a patent for a tempeh incubator that could be used in restaurants and small shops making artisan tempeh for the local markets. The group that we connected with is called TempehSure.com and you can read the history and the key people that are involved with this project.
Meanwhile you can look at our site if you want to know about our easy method for making tempeh at home.
If you are ever in the Ventura CA area, let us know and stop by for a tempeh panini or better yet, since we continue to make tempeh for ourselves and friends, we could work on a fantastic recipe together.
Happy eating and reading
betsy shipley