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A white bowl containing the curried cauliflower and tempeh over a bed of quinoa and garnished with fresh basil leaves.
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4.64 from 11 votes

Curried Cauliflower and Tempeh Bowl

This vegan curried cauliflower and tempeh bowl cooks up on one pan and is packed with flavor! It's easy to whip up, making it the perfect meal for busy weeknights.
Prep Time10 minutes
Cook Time30 minutes
Marinade Time1 hour
Total Time1 hour 40 minutes
Course: Lunch/Dinner
Cuisine: Indian
Keyword: curried cauliflower and tempeh bowl
Servings: 4
Author: Brittany Mullins

Ingredients

Tempeh

  • 2 8 oz packages tempeh
  • ¼ cup maple syrup
  • ¼ cup balsamic vinegar
  • 2 teaspoons avocado or olive oil
  • 3 Tablespoons low sodium tamari soy sauce or coconut aminos
  • 3 cloves garlic minced
  • Salt to taste

Cauliflower

  • 1 large head cauliflower cut into florets
  • ½ medium red onion thinly sliced
  • 2 cloves garlic minced
  • 2-3 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup raisins
  • ¼ cup fresh basil chopped

Instructions

  • Remove tempeh from package and chop into small triangles by cutting the tempeh in half widthwise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.
    Tempeh cut into triangles on top of a medium-sized wooden cutting board.
  • In a small bowl combine maple syrup, balsamic vinegar, tamari, oil and minced garlic.
    A woman's hand holding a whisk to whisk the marinade for the tempeh. The marinade includes maple syrup, balsamic vinegar, tamari, 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 large glass bowl.
  • When tempeh is done marinating, reheat oven to 400°F and line a baking pan with parchment paper.
  • Combine cauliflower, red onion, garlic, olive oil and spices in large bowl and mix to combine.
    A medium glass bowl containing cauliflower florets with chopped red onion and many spices.
  • Add cauliflower to one half of prepared baking sheet and marinated tempeh to the other half. Roast for 25-30 minutes, until cauliflower is tender and cooked to your liking. If you want your tempeh and cauliflower to be a little crispy broil for 3-4 minutes, but watch closely so they don’t burn!
    Seasoned tempeh and cauliflower on a baking tray after baking in the oven.
  • Remove from heat. Garnish with fresh basil and raisins. Serve with a whole grain like brown rice, quinoa or cauliflower rice if desired.

Nutrition

Serving: 1/4 servings | Calories: 454kcal | Carbohydrates: 54g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1180mg | Potassium: 1124mg | Fiber: 13g | Sugar: 28g