spring abundance bowl
Print Recipe

Spring Abundance Bowls with Maple-Balsamic Tempeh

Nourishing and healthy spring abundance bowls made with tempeh, roasted vegetables, soba noodles, greens, and goddess dressing. 
Prep Time20 mins
Cook Time20 mins
Marinating time1 hr
Total Time1 hr 40 mins
Course: Dinner, Entree
Cuisine: Vegan
Keyword: Bowl, Goddess Dressing, Soba, Tempeh

Ingredients

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

Roasted Vegetables

  • 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

Goddess Dressing

  • 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

Everything Else

  • 1 (230 g) box soba noodles
  • 4 cups spinach
  • Sprouts or microgreens

Instructions

  • 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. 

Notes

Goddess Dressing inspired by the Yeast Dressing from Hollyhock.