Orange Teriyaki Tempeh Bowls
Orange teriyaki glazed tempeh and crisp sautéed veggies are layered over whole-grain brown rice to create a flavor-packed, nutrient-rich, vegetarian main.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: asian
Servings: 4 servings
- 1 8-oz. package tempeh
- 3 Tbsp. lower sodium tamari or soy sauce
- 3 Tbsp. freshly squeezed orange juice
- 1 Tbsp. maple syrup
- 1 tsp. freshly grated or ground ginger
- 2 cloves garlic minced
- 1 1/2 Tbsp. olive oil
- 1 red bell pepper roughly chopped
- 1 yellow bell pepper roughly chopped
- 1/2 red onion peeled and roughly chopped
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 cups cooked brown rice
- Juice of 1 lime
- Fresh basil and/or cilantro for garnish
Slice tempeh in half lengthwise. Cut each half in a star pattern to get 16 mini triangles. Set aside.
Combine tamari (or soy sauce), orange juice, maple syrup, ginger, and garlic in a medium-sized bowl. Add tempeh; toss to coat. Marinate for 30 minutes at room temperature, tossing occasionally.
Heat oil in a large nonstick skillet over medium. Add bell peppers, onion, salt, and pepper; cook 5 to 7 minutes, stirring occasionally, until tender. Transfer to a bowl.
Add tempeh and remaining marinade to skillet; cook 5 to 7 minutes, stirring often, until sauce has reduced and begins to form a glaze over the tempeh. Remove from heat.
To assemble bowls, divide rice into each of 4 bowls. Top evenly with bell pepper mixture and tempeh. Squeeze lime juice evenly overtop. Garnish with basil and/or cilantro.
Serving: 1g | Calories: 305kcal | Carbohydrates: 39g | Protein: 16g | Fat: 10.5g | Saturated Fat: 2g | Sodium: 510mg | Fiber: 3.5g | Sugar: 7.5g