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–+ servings

Coconut-Miso Marinated Tempeh Bowl

Get your vegan on with a light and tropical coconut-miso marinated tempeh paired with fresh mango, plaintain and avocado.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Marinate: 12 hours
Total Time: 35 minutes
Course: Main Course
Cuisine: Vegan
Keyword: mango, miso, tempeh
Servings: 2
Calories: 1244kcal

Ingredients

Coconut-Miso Marinade

  • 1 cup coconut milk
  • 1 tbsp white miso
  • 1 inch piece of ginger, sliced
  • 1 lime, zested
  • 1 serrano chile pepper, halved
  • 1/2 bunch chopped cilantro, stems included
  • 4 pods cardamom, crushed
  • 1 tsp cumin seeds
  • 1 block tempeh

Coconut Rice

  • 1 cup basmati rice, rinsed well
  • 1 cup coconut milk

Tempeh Bowl

  • 1 tsp sugar
  • 1/2 tsp cinnamon
  • cooking spray
  • 1 ripe plantain, sliced
  • 1 tbsp coconut oil
  • 1 ripe mango, sliced
  • 1 avocado, sliced
  • 1 Fresno or other red hot chile pepper, thinly sliced
  • 1 tbsp tahini
  • 1 handful cilantro, chopped

Instructions

Make the marinade

  • Combine all marinade ingredients (except the tempeh block) in a mixing bowl and whisk well. Use a toothpick to poke holes in your tempeh block (optional). Put the tempeh in a large ziploc and pour in the marinade. Seal and refrigerate 12 to 24 hours.

Make the rice

  • Place rinsed basmati rice in a small saucepan over medium heat for 3-4 minutes, stirring occassionally until starting to toast. Add coconut milk. Once it starts to bubble, cover and reduce heat to med-low. Cook for 15 minutes, turn off heat and leave covered while you prepare the tempeh bowl.

Assemble the bowl

  • While rice cooks, preheat oven to 350°. Coat a baking dish with cooking spray. Mix the sugar and cinnamon in a small ramekin. Add plaintain slices to baking dish, spray with cooking spray and sprinkle with 1/2 the sugar mixture. Bake for 15 minutes. Flip, spray again with cooking spray, sprinkle remaining sugar mixture and continue baking about 7 minutes or until golden and tender.
  • Heat coconut oil over medium heat in a non-stick pan. Remove tempeh from marinade (reserve marinade) and slice into 1/2 inch slabs. Once coconut oil is hot, add tempeh slices. Cook until golden, about 4 minutes and flip. Cook another 2-3 minutes until golden on both sides.
  • Build your bowl: Fluff the rice and divide between 2 bowl. Add sliced mango, avocado, plaintain and tempeh.
  • Strain about half of the marinade into a mason jar. Add 1 tbsp tahini, seal and shake well. Dress the bowl with the tahini marinade. Finish with chopped cilantro.

Notes

If you're trying to find a way to love tempeh, this might be it.

Nutrition

Serving: 1cup | Calories: 1244kcal | Carbohydrates: 101g | Protein: 35g | Fat: 89g | Saturated Fat: 55g | Sodium: 378mg | Potassium: 2305mg | Fiber: 14g | Sugar: 32g | Vitamin A: 2693IU | Vitamin C: 88mg | Calcium: 259mg | Iron: 14mg
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