Sesame-Honey Tempeh & Quinoa Bowl for Two

2 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 for two. Serve with sesame breadsticks.

Ingredients 2 servings

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

Preparation

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  • Ready In

  1. To prepare quinoa: Bring 3/4 cup 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 12 minutes. Uncover and let stand.
  2. To prepare carrot slaw: Meanwhile, combine carrot, rice vinegar, sesame seeds, 1 1/2 teaspoons oil and 1 1/2 teaspoons soy sauce in a medium bowl. Set aside.
  3. To prepare tempeh: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
  4. Combine honey, 1 1/2 tablespoons soy sauce, 1 tablespoon 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 between 2 bowls and top each with half the slaw and half the 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 (22%), Zinc (19%)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 2 starch, 1 vegetables, 1 other carbohydrate, 3 medium-fat meat, 2 fat

Reviews 2

May 03, 2014
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By: Cindy
So good! This was the first we've used tempeh in a recipe, and it was a nice treat. The pieces went together really quickly, and both my hustband and I enjoyed the meal. Will certainly be using this often. Pros: Fast. Tasty. Cons: All gone
August 13, 2011
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By: thedawnster
Almost There... We loved this meal, and as a new convert to tempeh, I found this to be the best meal I've used it in. The nutty flavor really complemented it. The only downside is that I found myself wanting more of the honey flavor, and we had to add extra soy sauce at the table to punch up the flavor. We'll remake, but we'll add to the sauce recipe a bit. Pros: Quick and easy Cons: Needs more flavor