Description
These nutrient-rich vegan power bowls have maple tamari tempeh, rainbow vegetables, soba noodles, almonds, and lemon tahini sauce!
Ingredients
Scale
Maple Tamari Tempeh
- 1 block (approximately 240 grams) organic tempeh
- 2 tbsp balsamic vinegar
- 1 tbsp reduced sodium tamari
- 1 tbsp pure maple syrup
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, minced
MAPLE TAMARI ALMONDS
- 3/4 cup raw almonds
- 1 tbsp pure maple syrup
- 1 tbsp tamari
- 1/2 tbsp extra virgin olive oil
- 1/8 tsp cayenne
LEMON TAHINI SAUCE
- 1/2 cup tahini
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1 tbsp tamari or coconut aminos
- 1 tsp hot sauce or 1/8 tsp cayenne
- 1 tbsp pure maple syrup
- 1/4 tsp each fine sea salt and freshly ground black pepper, or more to taste
- 1/4–1/2 cup water, depending on how thin you like your sauce
EVERYTHING ELSE
- 12 oz soba noodles (approximately 1 1/2 packages worth)
- 1 ripe avocado, diced
- 1 red bell pepper, thinly sliced
- 1 bunch radishes, thinly sliced
- 2 tomatoes, diced
- 4 cups spinach, chopped
Instructions
- PREPARE THE MAPLE TAMARI TEMPEH: Steaming the tempeh first is optional, but recommended to open up the tempeh and allow it to more readily absorb the marinade. Simply place the tempeh in a steaming basket over a pot of boiling water, cover, and steam for two minutes. Carefully remove from the steamer and let it cool until you can safely handle it.
- Chop the tempeh into cubes just a bit larger than 1/2 an inch. Arrange in a square baking dish. In a small bowl, whisk together the balsamic vinegar, tamari, maple syrup, olive oil, and garlic. Pour over the tempeh and set aside for at least 30 minutes to marinate. For longer marinating–up to 8 hours–cover and refrigerate. I recommend cover the dish with plastic-free food wrap, such as Abeego or Beeswrap.
- Preheat the oven to 350 degrees F and bake tempeh for 25 minutes.
- PREPARE THE MAPLE TAMARI ALMONDS: While the tempeh is baking, make the maple tamari almonds. Whisk together the maple syrup, tamari, olive oil, and cayenne in a bowl. Add the almonds and toss to coat. Spread out over a baking sheet lined with parchment paper and roast for 8-10 minutes, or until almonds are nice and fragrant.
- MAKE THE LEMON TAHINI SAUCE: Place the tahini, lemon juice, nutritional yeast, garlic, tamari, hot sauce or cayenne, maple syrup, sea salt, freshly ground black pepper, and water in a blender and blend until smooth. Transfer into a jar or container until ready to serve.
- Cook the soba noodles according to the directions on the package. Slice the vegetables and avocado.
- ASSEMBLE THE BOWLS: Divide the soba noodles between four bowls, followed by the tempeh, avocado, vegetables, lemon tahini sauce, and a sprinkle of the almonds.
Notes
I use Eden organic buckwheat/spelt soba noodles (i.e. not gluten-free), but feel free to use cooked gluten-free grain such as buckwheat, quinoa, millet, rice in place of the soba noodles if you are gluten-intolerant and can’t find 100 percent buckwheat soba noodles.
Prep time does not include tempeh marinating time.
Recipe adapted from my Protein Power Noodle Bowls.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Supper, Main Course
- Cuisine: Asian-American
Keywords: maple tamari tempeh noodle bowls, vegan protein power bowls