Sesame-Honey Tempeh & Quinoa Bowl


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.

Cook Time:
30 mins
Total Time:
30 mins
4 servings, 1/2 cup each quinoa and slaw & 3/ cup te


Quinoa & Carrot Slaw

  • 1 ½ cups water

  • ¾ 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


  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 Facts (per serving)

536 Calories
27g Fat
53g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 cup each quinoa and slaw & 3/4 cup tempeh
Calories 536
% Daily Value *
Total Carbohydrate 53g 19%
Dietary Fiber 5g 16%
Total Sugars 17g
Added Sugars 13g 26%
Protein 28g 56%
Total Fat 27g 34%
Saturated Fat 5g 23%
Vitamin A 9101IU 182%
Vitamin C 5mg 5%
Folate 106mcg 26%
Sodium 588mg 26%
Calcium 215mg 17%
Iron 6mg 32%
Magnesium 185mg 44%
Potassium 899mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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