I’ve been adding plant-based protein options to Go Dairy Free, to lend more flexibility to our recipes. As you know, we cover all dairy-free cuisine. But I know it helps many of you if there are plant-based options that you can swap in. Some are easy recipes, and some are foods you can simply buy at the store and heat, like tempeh! These sesame ginger power bowls showcase tempeh, and pair it with quick pickled onions along with several other warm and nutritious foods. It’s all doused in an easy sesame ginger vinaigrette for delicious Japanese-inspired flavor.
Sesame Ginger Power Bowls that Feature Plant-Based Tempeh
Tempeh’s roots date back thousands of years to Indonesia. It’s a fermented protein source, most often made with soybeans, water and rice. It’s high in protein and fiber, but relatively low in fat, sodium, and calories. Tempeh is also rich in vitamins and minerals, like calcium, manganese, phosphorus and iron. And it contains all nine essential amino acids.
Like many other healthy foods, the tempeh’s taste can be an acquired one. Some describe it as “nutty,” but it does have a much stronger flavor than tofu or your average nut. It also has a very firm texture that’s easy to slice, dice, or even crumble. In this recipe, it is cut into triangles, but that is mostly for presentation. If your new to tempeh, you might want to dice it. This will disperse the flavor more in your sesame ginger power bowls.
This sesame ginger power bowls recipe with photo was shared with us by lightlife.com.
Special Diet Notes: Sesame Ginger Power Bowls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- ¼ cup white wine vinegar
- 2 teaspoons white sugar
- ¼ teaspoon salt
- ½ small red onion, thinly sliced
- 2 tablespoons oil (a neutral-tasting oil)
- 2 teaspoons sesame oil
- 2 teaspoons grated fresh ginger
- 2 teaspoons rice wine vinegar
- 2 teaspoons soy sauce or gluten-free tamari
- 2 teaspoons toasted sesame seeds
- 1 tablespoon + 1 teaspoon oil, divided
- 1 large sweet potato, peeled and cut into ½-inch slices
- 1 (8-ounce) package tempeh (like Lightlife Original), cut crosswise into 8 triangles
- 2 tablespoons soy sauce
- 2 cups baby spinach or kale
- 2 cups cooked tri-color quinoa, at room temperature
- ½ ripe avocado, cubed
- ½ cup canned chickpeas, rinsed and drained
- 6 red grape cherry tomatoes, halved
- 6 yellow grape cherry tomatoes, halved
- ½ cup pea shoots
- Add the white wine vinegar, sugar, and salt to a small pot, and bring to a boil.
- Add the onions to the pot and toss to coat for 15 seconds. Turn off the heat and let the onions sit for 20 minutes, stirring occasionally, until onions are soft and bright pink.
- In a small bowl, whisk together the oils, ginger, rice wine vinegar, soy sauce, and sesame seeds. Pour into two small ramekins, to serve.
- Heat the 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sweet potato slices and cook, turning occasionally, for 15 to 17 minutes, adjusting the heat as necessary, until the potatoes are tender when pierced with knife.
- Remove the potatoes to a cutting board and cut each slice into quarters. .
- Heat the remaining 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the tempeh and soy sauce, and cook until the tempeh is golden brown and warm, about 2 to 3 minutes per side.
- Remove the tempeh from pan, add the baby spinach or kale, and stir for 1 to 2 minutes, just until wilted.
- Divide the quinoa between two shallow bowls or plates. Top with the sweet potatoes, pickled pink onions, spinach or kale, avocado, chickpeas, grape tomatoes, pea shoots, and tempeh. Serve with the sesame ginger vinaigrette.