Orange Glazed Tempeh Bowls
This is hands down going to be one of our new weeknight staples! It comes together super quick and is the perfect meal for when you are trying to clean out the fridge, as you can use any and all of your favorite veggies! I did a base of cauliflower rice, but regular rice or quinoa would be great as well!
In terms of protein, you can use whatever you please! The tempeh with this was amazing - it soaked up all the flavor! But as I said, tofu, or any meat, would work great! Enjoy!
Orange Glazed Tempeh
Yield: 3-4
Prep time: 5 MinSet Time: 15 MinTotal time: 20 Min
This is such a great, easy and quick, weeknight dinner idea! Tastes just as good as take-out and is super versatile. You can use any of your favorite proteins!
Ingredients
Sauce
- 2 cups fresh squeezed orange juice
- 2 tsp garlic powder
- 1/4 cup broth
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 1 tsp sesame oil
- 3 tbsp powdered monkfruit sweetener, maple syrup, or honey
- 1/4 cup liquid aminos (or coconut aminos)
- 1 tsp red pepper flakes
- 1/2 tbsp orange zest
For the bowls
- 1 Package tempeh (or your protein of choice)
- 2 cups cauliflower rice (or grain of choice)
- 2 cups frozen broccoli florets
- 1/4 cup hemp hearts
- 1/2 avocado, sliced
- Green onion, sliced
- Any other veggies you like!
Instructions
- If you are using a different protein than tempeh, cook it before-hand, however you desire, and set aside. If you are using tempeh, cube it and set aside.
- To make the sauce, combine everything in a small saucepan, over medium-high heat. Then toss in the cubed tempeh. Bring the mixture to a boil, and allow it to boil for 15 or so, until it starts to thicken. Turn off the heat and let it cool a bit.
- To assemble the bowls, just add your cauliflower rice (or grain of choice), hemp hearts, load it up with whatever cooked vegetables you prefer (i did blanched broccoli), and then pour the saucy tempeh over top.
- Top with green onion, sliced avocado, and furikake seasoning (I use trader joe's!)