Maple Balsamic Tempeh Bowls with Pumpkin Rice



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Tips and tricks for cooking with tempeh, plus a delicious recipe for maple balsamic tempeh bowls with creamy pumpkin rice and steamed broccoli.

Well folks, I think I’ve done it… I’ve found the best tempeh recipe!

Maple Balsamic Tempeh Bowls with creamy pumpkin rice and steamed broccoli

Here she is, in all her marinated glory, on a bed of pumpkin coconut rice with a little steamed broccoli and hemp parmesan on the side.

In all seriousness, this recipe starts with my maple balsamic marinated tempeh, which is absolute tempeh PERFECTION. Isaac said that it’s his favorite tempeh recipe I’ve ever made and it’s definitely one of my favorites as well. Marinating the tempeh for a few hours in a maple balsamic glaze gives the tempeh a sweet, savory and absolutely delectable sauce that thickens up as you pan sauté it. Paired with a bowl of pumpkin rice and broccoli, it’s a meal fit for a queen (or king).

I’m basically obsessed and want to eat it for every meal… which actually happened a couple weeks ago.

Maple Balsamic Tempeh Bowls with creamy pumpkin rice and steamed broccoli

So let’s talk about tempeh for a sec. Have you tried it? Do you love it?

I’m always surprised when I talk to folks who haven’t tried tempeh yet (eschpeially those that are vegan/vegetarian). You guys are missing out! Let me break down the tempeh basics for those that new to tempeh.

What is Tempeh?

Well, it’s a plant-based protein made of cooked soybeans (think edamame) that have been fermented. The fermentation process binds the soybeans into a cake/patty, which is what you’ll find at your local grocery store. It’s similar to tofu, however there are some differences – tempeh is less processed, fermented, has a stronger flavor and has a bit more texture. The flavor is usually described as nutty or earthy, but there are different varieties with subtle taste differences. I’ve tried a ton of different tempeh varieties and Lightlife is definitely my favorite for a few reasons: it’s organic, gmo-free and easy to find a mainstream stores. I gravitate towards the Three Grain variety because it is the mildest in terms of taste, but I like the Original, Garden Veggie, Wild Rice and Flax too!

Sautéing Maple Balsamic Tempeh

Packaged tempeh is pre-cooked so you can easily enjoy it right from the package (on sandwiches, salads, etc), but for extra flavor I highly recommend marinating it ahead of time. Another option is to steam it before eating. Steaming for about 12-15 minutes before using it in your recipe mellows the flavor and makes it even more digestible. I find the extra step of steaming unnecessary so I just marinate it with a good sauce (usually for a couple hours or overnight) and cook it up either by pan-sautéing or baking it. Like tofu, tempeh absorbs a ton of flavor from it’s marinade!

Sautéing Maple Balsamic Tempeh

Added benefits: tempeh is fermented and has a fungus called rhizopus oligosporus which produces an antibiotic that is effective against certain bacterias. The protein and nutrients in the soybeans are easier to digest after the fermentation process and tempeh is less likely to cause gas or indigestion. Always a plus, amirite?

Maple Balsamic Tempeh Bowls with creamy pumpkin rice and steamed broccoli

I personally love cooking with tempeh because it cooks up quickly (perfect for weeknight meals), easily takes on whatever seasonings you’re using and it’s loaded with protein (1 cup = 31 grams).

Want to Try it for Yourself?

You’re in luck because I have a ton of easy tempeh recipes already here on EBF for you and as I mentioned, the recipe I’m sharing today is one of my absolute favorites. And it’s SO easy. You simply marinate your tempeh (anywhere from 1-24 hours depending on how much time you have). Cook your rice with coconut milk and pumpkin. While the rice is cooking, sauté your tempeh and steam some broccoli. Put everything together for one epic bowl meal and enjoy. I have a feeling that once you try this dish you’ll fall in love with tempeh and want to make it again and again!

Maple Balsamic Tempeh Bowls with creamy pumpkin rice and steamed broccoli.

More Tempeh Recipes You’ll Love:

4.53 from 38 votes

Maple Balsamic Tempeh Bowls

A comforting fall meal with maple balsamic tempeh, pumpkin coconut rice and steamed broccoli.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4


  • 16 oz 2 packages of Lightlife tempeh
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 2 teaspoons avocado or olive oil
  • 3 Tablespoons tamari
  • 3 cloves garlic minced
  • 1 Tablespoon avocado or olive oil
  • 2 cups steamed broccoli
  • hemp parmesan for topping

Pumpkin Rice

  • 1 cup light coconut milk
  • 1 cup vegetable broth
  • 1/2 cup canned pumpkin
  • 1 cup white rice
  • pinch of sea salt


  • Remove tempeh from package and chop into small triangles by cutting the tempeh in half width-wise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.
  • Marinate tempeh: In a small bowl combine maple syrup, balsamic vinegar, tamari, 2 teaspoons oil and minced garlic. Add tempeh triangles into a shallow dish with a large surface area, pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinate in the fridge for 1 – 24 hours. Stir the mixture a couple times while marinating, if possible.
  • Cook rice: Once tempeh has marinated, start cooking the rice by combining the coconut milk, vegetable broth, pumpkin, rice and sea salt in a medium saucepan over medium-high heat. Bring to a boil, cover and reduce heat to medium-low. Allow rice to simmer until the liquid is completely absorbed and rice is tender, about 15 to 20 minutes. Once cooked, stir, cover and set aside until the tempeh and broccoli are ready as well.
  • Cook tempeh: While the rice is cooking, pan-glaze the tempeh by heating 1 Tablespoon avocado oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Pour the maple balsamic marinade into the pan with the tempeh and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze on the tempeh. Toss the tempeh a couple times during this process.
  • Cook broccoli: Steam broccoli.
  • Make bowls for serving: compile bowls by starting with a base of pumpkin rice. Top each bowl with pan-glazed tempeh and steamed broccoli. Season with salt and pepper to taste and top each bowl with hemp parmesan, if using.


Serving: 1/4 of recipe | Calories: 462kcal | Carbohydrates: 52g | Protein: 27g | Fat: 18g | Fiber: 14g | Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: tempeh bowls
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

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Recipe Rating


  1. 5 stars
    Absolutely delicious! I was a little skeptical with the rice and pumpkin combo, but it didn’t disappoint. 🙂 Can’t wait to make this again!

    1. Yay! So happy to hear this recipe was a hit, Liza. Thanks for the review + star rating as well. I really appreciate it!

  2. 5 stars
    I don’t usually comment on blogger recipes, but I made this for dinner tonight and it was fantastic! Followed the recipe exactly and marinated the tempeh for 24 hours. I also don’t care a lot for tempeh, but the flavors in this dish are amazing. The smell while it was cooking made me eat a couple of pieces out of the pan before it finished. The only change I might make is to the rice. The pumpkin flavor was very mild, so next time I think I will double the amount. Thanks for a creative and delicious meal!

    1. Woo! So happy to hear this recipe was a success, Tara. Thanks so much for making it and coming back to leave a review and star rating. It means so much to me!

  3. 5 stars
    This was so delicious. I made the marinade as written except I used balsamic fig as that’s what I had. I marinated for 2 hours and wish I did more it was so flavorful. The rice I happened to have a jar of Trader Joe’s pumpkin bisque on hand and I just added a bit of that to the rice and was very satisfied with the results. My 19 month old even scarfed it down!

    1. Woo! So glad to hear it was a hit with your family, Julie. Thanks for leaving a review, it means so much to me!

  4. 5 stars
    loved this and the pumpkin rice wow. loved the rice so much made another lot and added 1/2 tsp of ginger and garlic and 1/2 teaspoon of thai red curry paste yummo

    1. Yum! So glad you’re enjoying this recipe, Jo! I love the additions you made, thanks for sharing!

  5. My husband can’t eat soy, but would love this recipe. Is there another option like chicken to use instead?

    1. Hi Abby, I haven’t tried this recipe with anything except for tempeh, but there are soy-free versions that might work. Let me know if you try it!

    1. Perfect! I am excited to hear that you are loving this recipe, Gina. Thank you for your review + star rating, I so appreciate it!

  6. Hey, I noticed you drizzled a little something over top of the bowl for your photo, and I’m just curious what is that? is that a bit of the leftover glaze/marinade or something else?

    1. Yes! It is topped with some of the remaining glaze. Let me know if you give this recipe a try, I hope you enjoy it!

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