Tempeh Peace Bowl (vegan & gluten free)

Tempeh Peace Bowl (vegan & gluten free)

Tempeh is one of my favorite soy products for many reasons!

It’s high in protein, lowers your cholesterol, contains billions of probiotics due to the fermentation process, and it picks up any flavor you throw at it! It’s the perfect healthy (and cheap) protein alternative to animal meat!

Unlike what most think about soy products, they are actually super healthy for you and packed with awesome vitamins, minerals, and plant based protein. They can defend your body against cancer and contain tons of probiotics! Learn more about plant based protein in this post. Learn more about soy products here (post coming soon).

This recipe uses tempeh, which is a fermented soybean cake. During the fermentation process, the food gains probiotics and becomes a fortified source of iron and calcium. The flavor of tempeh is slightly nutty but will still soak up anything you throw at it. I love using just a bit of lime, water, and tahini sauce to create a simple a flavorful marinade.

What is a Peace Bowl?

A peace bowl is any meal that uses contrasting colors  mixed together in a bowl! A peace bowl also needs to be cruelty-free, aka contains no animal products. This peace bowl uses spinach and mushrooms for the dark colors, and uses quinoa and millet for the light colors. The tempeh is cooked with the spinach and mushrooms to soak up their flavors.

The best toppings for peace bowls are tahini, nooch (nutritional yeast), red pepper flakes, or fresh lime! I know a secret: nooch + tahini = nacho cheese flavors 🙂

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Tempeh Peace Bowl (vegan & gluten free)

Tempeh Peace Bowl

  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

Ingredients

  • 1 package of tempeh
  • 1 yellow onion, chopped
  • 2 cups sliced mushrooms
  • 4 cups baby spinach
  • 1/2 cup quinoa (measured dry)
  • 1/2 cup millet (measured dry)
  • desired toppings

Instructions

  1. In a medium sized pot, add the dry quinoa and millet along with 2 cups of water (or vegetable broth for extra flavor). Bring to a boil. Simmer for about 12 minutes until the water is absorbed.

  2. Meanwhile, chop the onion and slice the mushrooms (if not pre-sliced). Saute the onions and mushrooms in water for about 5 minutes in a large pan.

  3. Cut the tempeh into bite sized cubes and add the the pan. Add salt & pepper at this time. Add more water when needed.

  4. After about 3 minutes add the baby spinach and cook until it's super soft and dark green.

  5. Make sure to turn off all burners and plate your dish! Add the desired toppings you want like red pepper flakes, fresh lime, tahini and/or nooch!

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