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A white bowl with maple balsamic tempeh, broccoli, pumpkin seeds, and pumpkin rice.
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4.60 from 44 votes

Maple Balsamic Tempeh Bowls

These maple balsamic tempeh bowls pair creamy pumpkin rice with maple balsamic tempeh and steamed broccoli for the perfect comforting fall meal. Vegan + gluten-free.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: tempeh bowls
Servings: 4

Ingredients

  • 16 oz (2 packages) Lightlife tempeh
  • ¼ cup maple syrup
  • ¼ cup balsamic vinegar
  • 1 Tablespoon + 2 teaspoons avocado or olive oil divided
  • 3 Tablespoons tamari
  • 3 cloves garlic minced
  • 2 cups steamed broccoli
  • pepitas for topping

Pumpkin Rice

  • 1 cup light coconut milk
  • 1 cup vegetable broth
  • ½ cup canned pumpkin
  • 1 cup white rice
  • pinch of sea salt

Instructions

  • 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.
    Raw tempeh on a wooden cutting board, cut into triangles.
  • 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.
    Tempeh cut into triangles marinating in a rectangular dish.
  • 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.
    Cooked pumpkin rice in a large white pot.
  • 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.
    Maple balsamic cooked tempeh in a skillet.
  • While tempeh is cooking steam your broccoli.
    Broccoli florets in a metal colander.
  • Assemble 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 pepitas, if using.
    A white bowl with maple balsamic tempeh, broccoli, pumpkin seeds, and pumpkin rice.

Nutrition

Serving: 1/4 of recipe | Calories: 485kcal | Carbohydrates: 51g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 852mg | Potassium: 645mg | Fiber: 11g | Sugar: 19g