Sesame-Honey Tempeh & Quinoa Bowl

Sesame-Honey Tempeh & Quinoa Bowl

18 Reviews
From: EatingWell Magazine September/October 2010

Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Quinoa & Carrot Slaw
  • 1 1/2 cups water
  • 3/4 cup quinoa, rinsed
  • 2 cups grated carrots (about 3 large)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds, toasted (see Tip)
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • Sesame-Honey Tempeh
  • 2 tablespoons sesame oil
  • 2 8-ounce packages tempeh (see Note), crumbled into bite-size pieces
  • 3 tablespoons honey
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 2 scallions, sliced


  • Active

  • Ready In

  1. To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
  2. To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
  3. To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
  4. Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
  5. Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.
  • Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1/2 cup each quinoa and slaw & 3/4 cup tempeh
  • Per serving: 536 calories; 27 g fat(5 g sat); 5 g fiber; 53 g carbohydrates; 28 g protein; 106 mcg folate; 0 mg cholesterol; 17 g sugars; 13 g added sugars; 9101 IU vitamin A; 5 mg vitamin C; 215 mg calcium; 6 mg iron; 588 mg sodium; 899 mg potassium
  • Nutrition Bonus: Vitamin A (182%), Magnesium (46%), Iron (32%), Folate (27%), Potassium (26%), Calcium (21%), Zinc (19%)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 2 starch, 1 vegetables, 1 other carbohydrate, 3 medium-fat meat, 2 fat

Reviews 18

March 01, 2014
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By: EatingWell User
Delish Stuck to the exact recipe. Delicious, easy...and even my carnivorous fiance liked it! Definitely a new favorite.
October 14, 2013
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By: EatingWell User
Post Workout Protein Bomb Loved this recipe! I had a tough weightlifting workout tonight and needed a protein bomb to rebuild my muscle. I had planned to prepare according to recipe but at 930 at night the prospect of preparing quinoa didn't sound fun. Instead I put the carrot slaw and tempeh over a microwaveable dish of thai jasmine rice. Prep time was well under 30 minutes and it tasted DELICIOUS! Pros: quick, delicious Cons: quinoa takes a long time, sub with something else
July 07, 2013
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By: EatingWell User
Another option for the carrot salad We love this recipe as written, but recently discovered another way to use the carrot salad. Take a slice of multi-grain bread, top with a thin layer of your favorite hummus, and then a generous serving of the carrot salad. Great open-faced sandwich option for a summer lunch. Pros: Quick, healthy (or healthful)
February 04, 2013
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By: EatingWell User
loved this! I loved this recipe! It tasted great and was easy to make. Even if you like meat or have never tried a meatless dish this is a good one to try. One thing to note is it took me about an hour to prep and cook. Not terribly long but need to put the time aside.
October 22, 2012
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By: EatingWell User
Probably My Favorite Recipe from this website so far My boyfriend and I made this dish tonight for dinner and it was easy to cook and very tasty & filling. Will definitely make again. Oh, and I made no substitutions except I ran out of sesame oil so I used some tahini (sesame paste) I had on hand. Seriously try this recipe guys! Pros: SUPER delicious, easy to make, very healthy
October 07, 2012
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By: Nickel85
Tempeh for the Win I never thought I'd use the words delicious and tempeh in the same sentence, but this is a delicious tempeh dish! Pros: Delicious, High Protein, Easy
April 18, 2012
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By: EatingWell User
Had to go out of my way to buy sesame oil and tempeh -- but it was worth it! This salad is good hot or cold and the scallions really add a depth of flavor. Shared it with some coworkers at work and they all agreed -- this salad is tops! Pros: Quick, Vegetarian Cons: Specialty Ingredients
March 04, 2012
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By: nk.chiemelu
Great meatless twist on classic rice bowl I mixed with 1 tsp of soy sauce and 1 tsp of rice vinegar with 1.5 tbsp of honey and poured over the crumbled tempeh and marinated it for a couple of hours. Then I used 1 tbsp of honey for the tempeh sauce. This came out so great. I've had this recipe in my account for so long and finally decided to try it and so glad I did. Definitely a keeper.
March 14, 2011
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By: Peanut
A perfect "meatless Monday" lunch! My guy was not thrilled when I told him we should try to go meatless one day/week, but actually really liked this dish. I didn't have tempeh on hand so instead I pressed extra firm tofu inbetween towels (to remove moisture) and crumbled it into the pan. I prefer tempeh since it is less processed, though more calories than tofu, but the tofu substitute worked really well. I'm going to reduce the honey next time, as another comment suggests, because I found it to be a little too sweet (strange since I have a sweet tooth). I didn't try it warm, just chilled, since I made it the night before for lunch. It was perfect like that. Pros: Easy/fast, relatively small ingredients list