Warm Winter Tempeh Bowl

Tempeh is a great source of protein, fibre, calcium, magnesium and other important vitamins & minerals. It is made by breaking down soy beans through a fermentation process which makes it a great choice, aiding in digestive health. Even non-vegans/vegetarians can benefit from a little tempeh in their diet! My Warm Winter Tempeh Bowl

I love this bowl because it is delicious, nutritious, low in fat, is high in fibre as well as protein and is extremely satisfying with 17 grams of dietary fibre! For this recipe I used LightLife Organic Tempeh (or use ~16g of preferred tempeh) chopped it into 1/2 inch cubes then steamed for 15 minutes to remove some of the bitter taste and help it absorb more flavour. 

While the tempeh was steaming, I prepared my two marinades and chopped 1 medium size head of cauliflower. My oven was preheating to 375 degrees as I decided to cook my cauliflower ahead of time ~ otherwise cook your cauliflower once the tempeh has marinated. I let my tempeh have a long, relaxing cold bath in the spices while I was at the gym and then it was just a few, quick steps to get me to my post workout meal! For The Tempeh Marinade: Mix together...

1/4 cup vegetable broth 1/4 tsp ground ginger 1 tsp minced garlic 1 tbsp Coconut Sauce (can sub for low sodium soy sauce) 1/2 tsp onion powder 1/2 tsp dried parsley flakes and a drizzle of Sriracha hot sauce  

Marinate your tempeh for 2 hours, covered, in the fridge (while you workout and while your baby is napping #theperfectstorm ;). Bake at 375 for 20 minutes - turn once, half way through. For The Cauliflower Marinade: Mix together... 

1 cup vegetable broth 2 tbsp nutritional yeast (Bulkbarn) 1/2 tbsp onion powder 1/4 tbsp garlic salt 1/2 tbsp dill weed 1/4 tbsp paprika Place spread out your marinated cauliflower on a baking sheet and bake for 35 minutes. The smell of this cauliflower baking in the oven is incredible ~ even my husband who detests the smell of cooked cauliflower said it was mouth watering.  

Once your cauliflower and tempeh are ready you can add what you like in terms of filler and garnish to your bowl. Rice, spinach, pasta, etc. I used steamed spinach and bean sprouts as a base with side sauce, broccoli micro greens, sesame seeds and baked peas as a garnish. Side Sauce: 2 tbsp dairy-free, plain yogurt. 1 tablespoon of sweet with heat mustard, a drizzle of Sriracha and a pinch of salt.  

Macro Nutrients: Protein: 34g, Carb: 38g, Fat: 8g, Fibre: 17g, Calories: 339  Enjoy your day and your food!