These Spring Abundance Bowls are made with soba noodles, baked maple-balsamic tempeh, roasted vegetables, and fresh greens. A goddess dressing ties it all together.
Call me boring, but there are few meals that excite me more than bowls. Place an array of grains, legumes, colourful vegetables, and sauce before me, and I’ll be as happy as a clam. If those legumes come in the form of tempeh, I’ll be yours for life.
In case you hadn’t noticed, I have a thing for tempeh. So far, I have developed Tempeh Chorizo, Tempeh Meatballs, Tempeh Reubens, Homemade Beyond Burgers, Kale Salad with Peanut Tempeh, and Detox Kale Caesar with Tempeh Bacon.
Tempeh is a fermented food produced when natural culture is combined with soybeans, creating a cake form. It is an excellent source of plant protein, fibre, and iron. When prepared right, it is downright addictive!
These Spring Abundance Bowls are the perfect meal to transition out of heartier winter fare and into more refreshing spring foods, while still being incredibly filling and nourishing.
They are made with maple-balsamic glazed tempeh, roasted asparagus, red pepper, and red onion, spinach, soba noodles (or cooked grains of your choice), and my favourite goddess dressing inspired by Hollyhock.
You’ll begin by marinating the tempeh for at least one hour, or up to eight hours if you have time. The longer the tempeh marinates, the deeper the flavour will be.
Next, you’ll chop up the vegetables and cook them in the oven at the same time as the tempeh. While the vegetables and tempeh are roasting, you’ll make the goddess dressing, cook the pasta, and rinse some spinach and sprouts. The last step- my favourite- is assembling the bowls. Go to town and get creative with your presentation!
I love how bowls are at once hearty and rejuvenating. You can practically hear your cells singing with joy at the nutrients flooding your body!
Cheers to spring abundance and vibrant health this season, friends!
Spring Abundance Bowls with Maple-Balsamic Tempeh
- 2 tbsp extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1.5 tbsp coconut aminos or tamari
- 1 tsp Dijon mustard
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, peeled and minced
- 1 8-oz package tempeh
- 1 large bunch asparagus
- 2 red bell peppers
- 1 medium red onion
- 1 tbsp extra-virgin olive oil
- 1/4 tsp each fine sea salt and freshly ground black pepper
- 3/4 cup nutritional yeast
- 1/3 cup filtered water
- 1/3 cup tamari
- 1/3 cup apple cider vinegar
- 2 cloves garlic
- 1/2 cup hemp hearts
- 1/2 cup extra-virgin olive oil
- 1 (230 g) box soba noodles
- 4 cups spinach
- Sprouts or microgreens
- Prepare the tempeh: Cut the tempeh into 20 even cubes and place in a baking dish (I doubled the tempeh recipe for the photos, which is why there is much more than 20 cubes). In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, coconut aminos or tamari, Dijon, salt, pepper, and garlic. Pour over top of the tempeh and marinate for at least one hour or up to eight hours, flipping tempeh halfway through if possible.
- Preheat the oven to 400 F and line two large baking sheets with parchment paper. Wash and dry the vegetables, Roughly chop the asparagus and red pepper into 1.5-inch pieces. Cut the red onion into medium chunks. Place in a medium bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss. Transfer to the prepared baking sheets.
- You may roast the vegetables and tempeh at the same time, if desired. If your oven is not large enough to fit both pans of vegetables into the oven at the same time as the tempeh, you can cook the tempeh beforehand and set it aside.
- Bake the tempeh for 15 minutes and the vegetables for 20 minutes.
- While the tempeh and vegetables are cooking, prepare the Goddess Dressing. Add the nutritional yeast, water, tamari, apple cider vinegar, garlic, and hemp to the jar of a blender and blend until smooth. With the motor running, carefully add the oil and continue blending until emulsified. Transfer to a glass jar and cover until ready to serve.
- Cook the soba noodles according to the package directions. Alternatively, you can cook 1 cup of quinoa, buckwheat, brown rice, or farro according to the directions on the package.
- To assemble one serving, place 5 cubes of the tempeh, 1/4 of the roasted vegetables, 1/4 of the spinach, and 1/4 of the soba noodles in a bowl. Repeat with the remaining ingredients to create 4 bowls altogether. Drizzle each bowl with the desired amount of dressing and top with sprouts or microgreens.
If you make these Spring Abundance Bowls and post them on Instagram, be sure to tag me @holisticallie and #holisticallie so I can see!