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).
Not a huge fan of ranch. Any other suggestions for dressings or sauces for this bowl?
Something like a Green Goddess dressing might be good. I would definitely stick to something creamy to balance out the other flavors.
I’m slowly trying to transition my family into a more vegetarian-based lifestyle, so we’ve been branching out and trying more recipes using tempeh and tofu. My husband and I are both really enjoying tempeh (surprising for my husband since he’s about as carnivorous as they come, haha). He and I both really enjoyed this recipe! There were many “Mmmm” sounds coming from our table last night – it was quite delicious. Thank you!
So I am not a vegetarian, but trying to eat more vegetarian meals. This recipe was so insanely good! And filling! My complaint with most vegetarian food is that I’m hungry an hour or two later, but this meal really sticks with me and gets me through my afternoon without feeling like I need a snack. I’ve eaten it for lunch almost every day this week!
This is so delicious and filling, and is perfect for bringing to work for lunch. I had never eaten tempeh before but I like it very much. I will be making this many times to come. (I did substitute my typical grits recipe for the polenta but otherwise made it as written.) Thanks, Beth!
I tried this last night! I’ve never had tempeh before but I hate the texture of tofu and I gotta say I like tempeh SO MUCH MORE. I added some ghost pepper hot sauce because I really like things hot, but it came out really well! I do think next time I’ll use some instant mashed potatoes instead of polenta though, just because I like the flavor/texture better.
This was so good. I appreciated not spending my life chopping vegetables (I take forever to chop vegetables). It was my first time working with a soy product, so I tried one of the tempeh triangles while the polenta was cooking. I had to restrain myself from eating the rest. This might be a silly question, but do you reheat the bowls? I wasn’t sure because of the avocado.
Nevermind, I finally saw it.
I just pop it into the microwave. I don’t do anything special for the avocado. :)
Thank you for mentioning TJ’s tempeh, Christina. It was my first time purchasing a soy product and the price is great!
This meal prep is so amazing! The recipe came together fast and the prepped lunches were *almost* too pretty to eat! I wonder if there would be something I could substitute for the polenta if I want a lighter carb version of this? I was thinking cauliflower rice since some other commenters mentioned using rice but I wonder if the texture would work? Would love some suggestions!
Sure, I think cauli would work, or even just a bed of salad greens! :)
I made this again and substituted wilted spinach for the polenta and it was delicious! Just thought I would give that update!
Really tasty! I got to the store and realized that they didn’t carry tempeh. I successfully substituted extra firm tofu by pressing out the water for 30 minutes, cutting the block into two thin sheets and then into triangles, and then following the same cooking method. The tofu soaked up all the marinade while it simmered and developed a really nice caramelized crust.
Thanks for posting this! We were planning on trying to substitute tofu tomorrow night so glad to know it works the same.
This looks so great! I’ve been looking for some yummy tempeh recipes and this is definitely taking the cake!
Thanks a lot Beth! The first times I tried tempeh I was actually disgusted! But the way it tastes with that marinade and the other elements of the plates actually pleases me a lot! I regained faith in this strange meat substitute
I’m so glad you liked it!
Amazing! Had to use tofu since they didn’t have tempeh at the store but this marinade is insane! I’m going to use it for everything I make. I crisped up the tofu by adding a little cornstarch after the marinade evaporated and it’s probably the best I’ve ever made. Thank you for including so many vegetarian recipes on your blog.
Oooooooomg thank you SO MUCH for this recipe! Made it for dinner tonight (my bday dinner!) and just finished scarfing it down. I didn’t realize until skimming through the comments that I forgot the ranch. Sadness, but it was clearly delicious without it. I’ve only ever purchased premade polenta so I want to do like *praise hands emoji* x 12 for introducing me to homemade polenta. It kicks so much ass, is dead simple, and blows packaged polenta out of the water. Love your marinade! I added the full 1/2 tsp cayenne but next time I will add more. I added sauteed bell peppers and spiralized carrots because there weren’t enough veggies for me. :)
I really hate avocado so I was wondering if you had any suggestions on what to use as a replacement for it or if you would simply omit it? I also love that you’re doing this now since the husband and I just decided to switch to weekday vegetarians for health reasons on his side.
I think I’d add a dollop of sour cream if I omitted the avocado. That little bit of extra creaminess really goes a long way with this dish. :)
Perfect, I will do that! Thanks :)
I get my Tempeh at Trader Joes – it’s really good and only $2! Makes a really affordable substitute to meat and is also really really good for you since it’s fermented, high in protein, AND high in fiber (which so many people lack in their diets! everyone worries about protein protein protein and most people don’t get nearly enough FIBER!).
Will be adding this to a list of things to try soon! We love using tempeh in sushi, as sausage crumbles for pizza, and as bacon for BLT’s. It’s really versatile. For those who say they don’t like the taste, it may be worth trying to steam it first for 5-10 minutes. That makes it more mild somehow.