Happy New Year! My 31 Day Vegetarian Challenge officially starts today and I have to say, the first recipe I made for the challenge, Sweet and Spicy Tempeh Bowls, is pretty killer. I chose a bowl meal for my first meal of the month because they’re just so easy and filling, they pack up great for leftovers, and they’re flexible enough to accommodate using leftover refrigerator ingredients. This particular bowl meal features my favorite sweet and spicy spice blend, creamy polenta, black beans, cheddar, avocado, green onion, and a tiny drizzle of tangy ranch dressing. The combo of sweet, spicy, and creamy in this bowl is absolutely to die for!
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What is Tempeh?
Tempeh is basically a block of fermented soy beans, but you can also find tempeh made with other beans and grains, which is great news for people with soy allergies. When it comes to vegetarian protein sources, tempeh is just as versatile as tofu, but has a much better texture (IMHO). Tempeh has a very slight nutty flavor and readily absorbs the flavors of any sauce or marinade it is cooked with, making it extremely versatile. The texture is similar to firm beans, but because they’re in block form you can slice and cut it into a variety of shapes. Want more info on Tempeh? Thekitchn.com has a great article about tempeh.
Is Tempeh Cost Effective?
At about $3 for this 8oz. block of organic tempeh, it’s about the same price as beef, so I do use it sparingly in my recipes. As with any other expensive ingredient, I’ve paired the tempeh with several other inexpensive and bulky ingredients, like polenta and black beans, to help balance the cost and keep the total price of the recipe down.
Doesn’t the Avocado Turn Black??
Haha, if I only had a dime for every time I get this question. 😂 I often add sliced avocado to my meal prep bowls and while they do turn slightly grey on the edges over the few days that they’re in the refrigerator, they don’t totally turn black. This color change is okay with me, since the avocado still tastes the same. If that does bother you, you can add the avocado fresh to the bowls each day (they hold their color best when not sliced and still attached to the skin and pit), or squeeze some lemon or lime juice over the slices.
Sweet and Spicy Tempeh Bowls
Servings 4Ingredients
Sweet and Spicy Tempeh
- 8 oz. tempeh ($3.19)
- 1/2 cup water ($0.00)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp cayenne pepper ($0.05)
- 1/2 tsp salt ($0.02)
- 2 Tbsp brown sugar ($0.08)
- 1 Tbsp olive oil ($0.16)
Polenta
- 1 cup cornmeal ($0.24)
- 3 cups water ($0.00)
- 1/2 tsp salt ($0.02)
- 2 Tbsp butter ($0.12)
Bowl Toppings
- 1 15oz. can black beans, rinsed ($0.49)
- 2 oz. shredded cheddar ($0.44)
- 1 avocado, sliced ($0.49)
- 2 green onions, sliced ($0.20)
- 4 Tbsp ranch dressing ($0.31)
Instructions
- Cut the block of tempeh into 32 thin triangles. For the block I used, I first cut it into 8 equal-sized squares, then cut each square into two triangles, then cut the thickness of each triangle in half to make the pieces thinner. Add the tempeh triangles to a large non-stick skillet.
- Make the sweet and spicy marinade by combining the water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil. Pour this mixture over the tempeh in the skillet. Turn the skillet on to medium-high and simmer the tempeh, stirring occasionally, until the liquid evaporates and the tempeh begins to brown just slightly (about 10 minutes). Remove the tempeh from the heat.
- To make the polenta, combine the cornmeal, salt, and water in a medium sauce pot. Place the pot over medium-high heat and bring it up to a boil while whisking. Once it reaches a boil, turn the heat down to medium-low and continue to simmer 2-3 minutes more, or until the polenta has thickened. Remove the polenta from the heat and stir in the butter.
- To build the bowls, start with 1 cup of the polenta, add 1/4 of the sweet and spicy tempeh triangles, 1/4 of the rinsed black beans, a pinch or two of shredded cheddar (about 1/2 oz.), 1/4 of the avocado, a sprinkle of green onions, and a light drizzle of ranch. Serve immediately, or refrigerate and reheat later.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sweet and Spicy Tempeh Bowls – Step by Step Photos
If you’re unfamiliar with tempeh, this is what the brand I used looks like. This is the brand that I see most often in stores. It’s usually found in the refrigerated produce section, near tofu and other meat alternatives.
This photo shows the progression of how I cut the tempeh, from left to right. First cut the block in half, then in half again to make four rectangles. Cut the four rectangles in half horizontally to make eight squares, then cut each square diagonally to make two triangles. THEN, the most important part, turn each triangle on its side and slice it into two thinner triangles (that part isn’t shown in the photo above). You should have 32 triangles when finished.
Place the tempeh in a large skillet (you probably want to use non-stick of some sort for this). Combine 1/2 cup water, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper, 1/2 tsp smoked paprika, 1/2 tsp salt, 2 Tbsp brown sugar, and 1 Tbsp olive oil, then pour that mixture over the tempeh.
Place the skillet over medium-high heat and let the tempeh simmer, stirring occasionally, until all of the liquid has evaporated and the tempeh just begins to brown slightly (about 10 minutes). Remove the tempeh from the heat.
Next, make the polenta. Combine 1 cup cornmeal, 3 cups water, and 1/2 tsp salt in a medium sauce pot. Heat the mixture over medium-high while whisking until it begins to boil. Once boiling, reduce the heat to medium-low and continue to cook and whisk until it thickens (another 2-3 minutes). Remove the polenta from the heat and stir in 2 Tbsp butter.
And then it’s time to build the bowls! Start with 1 cup cooked polenta, then top with 1/4 of the sweet and spicy tempeh, 1/4 of a sliced avocado, 1/4 of a can of black beans (rinsed), a pinch or two of shredded cheddar (about 1/2 oz.), a few sliced green onions, and a light drizzle of ranch.
Dig in! I am SERIOUSLY looking forward to eating these Sweet and Spicy Tempeh Bowls all week (or at least for the next few days until they’re gone).
Made variation of this today. Didn’t have any cornmeal to make polenta so made rice instead. My avocados were past ripe so used cucumber and sliced up a tomato and added it in as well. The tempeh was good, but think I will use soy sauce instead of water next time as the marinade base. Even with this awesome marinade the sweetness/nuttiness of tempeh was still a bit strong (I generally prefer tofu instead). Despite the changes that I made it was still very good and being a recent convert to the vegetarian lifestyle due to health issues, I will definitely add this into my rotation (next time with polenta!).
When you eat tempeh a lot-like me-you can finally run out of ideas on how to cook it. This recipe helps a lot and it looks delicious hopefully it will taste amazing. Can’t wait to try.
A nice western way to cook tempeh.. I wonder the taste.
Made this last night with brown rice (not a polenta fan) and added some chopped tomato. Great way to cook tempeh and have a ton of variety in a bowl.
PS, in the ingredients list you have “1/ tsp salt” instead of 1/2.
Thanks for the heads up! Fixing now. :)
I know it may not seem appealing, but you can add a bit of mayo when you mash an avocado and the oil from the mayo will keep it from turning dark. As long as you are light on the mayo it also does not alter the taste.
We made this last night with a few exceptions – used rice instead of polenta (forgot to buy cornmeal) and tofu instead of tempeh (couldn’t find it at our WM!). Still came out delicious! We only grazed on it last night as it wasn’t ready til after dinner, but looking forward to eating it tonight! The sweet and spicy sauce is delicious!
How long does cooked tempeh last in the fridge? :)
When I cook tempeh by itself to add to dishes throughout the week, I keep it for about 4-5 days in the fridge.
I saw this recipe yesterday and realized that I had everything at home already! I made it for dinner last night and it was a big hit with my vegetarian self and my omnivore boyfriend. He had never had tempeh or polenta before and loved them both. I am such a big fan of your site because you cook a lot like I do – inexpensive and healthy. I am so stoked for the rest of the vegetarian recipes to come this month!
I made this for dinner tonight and loved it! I only got 3 portions of polenta out of the 1 cup dry though? The little kitchen scale I’m using might be off? Anyway, the recipe was super good!
Beth, amazing recipe as per usual. You helped my carnivore husband like a vegetarian meal. Delicious. Soon to become a regular in our dinner lineup. I had never made polenta before – super easy! Thank you!
All of those questions about avocado–I buy little ones, so there is less to worry about protecting. I use half at a time, so there is less potential wastage to worry about. I save the shell from the half I used, and plop it over the unused half, pit still intact, and wrap tightly in plastic wrap. I used to squirt lemon juice over the exposed flesh, but no longer bother with that. The avocado, tightly wrapped, will last a couple of days in the fridge with only slight discoloration on the exposed edge. I can get bags of 2 small avocados at my local supermarket for $1.79, or purchase even cheaper at Walmart or Aldi. I buy them hard and green, keep them in the fridge so they ripen slowly, putting one out on the counter a day or two before I expect to use it to soften slightly.
These look great! I think the sturdy texture of tempeh is a good compliment to the creamy polenta, and the sweet and spicy seasoning sounds just right.
I have tried several times in several ways and just don’t care for tempeh. What/how would be a substitute? I know this is part of a vegetarian plan, but even a meat substitute would be fine. Thanks in advance!!
If you prefer tofu, you could do this with extra-firm tofu that has been pressed to remove as much liquid as possible.
You could definitely do this very easily with chicken. :) Here is the same sweet and spicy blend used on chicken, so just cook the chicken that way and add them to the bowls. :)
Awesome. Thanks Ms. Beth!
This looks great! Can I ask what kind of ranch dressing you use? I’ve tried several and yet to find one that I really like. Thanks!!
Sure! I usually dislike ranch as well because it’s usually just really sweet or thin and gross. But I recently found Ken’s Steakhouse Buttermilk Ranch and I love it. It’s not sweet and it’s super rich and creamy. :)
Thank you! I will check it out.
I love tempeh! I use it in your chili garli. Tofu bowls instead of the called for tofu. I can’t wait to try this!