Tahini Miso Tempeh Bowls are a delicious combination of tahini miso marinated tempeh, brown rice, sweet potato, and mixed greens. This protein-packed bowl makes a filling dinner.
This extra free-time has me exploring ALLLLL the savory recipes. I have a huge sweet tooth. Normally I just throw some veggies and beans into my daily diet to make sure I'm getting a complete nutritional profile. My main focus is the sweets. So, fruit.
Oh, and cookies, cakes, brownies, muffins...
My go-to dinner is usually a sweet potato. Read: just another way to indulge my sweet cravings. Plus, sweet potatoes are easy to prep ahead of time.
But now that I have so much time to do nothing but cook, I'm exploring the art of savory cooking!
I know. Gasp! A food-blogger cooks a savory meal. Revolutionary.
All kidding aside, I've been stepping up my dinner game a lot lately. And I'm excited to share with you.
Jump to:
On the menu today: Tahini Miso Tempeh Bowls
These bowls have an incredible tahini miso marinated tempeh, brown rice, mixed greens, and sweet potato. Somehow I found a way to sneak sweet potato into my savory meal. Who can blame me? It works.
I love how balanced this meal is! You've got rice and sweet potatoes for some healthy carbs (aka energy!). Tempeh for muscle-building protein. And greens, which are packed with vitamins. The miso in the marinade and the tempeh are fermented foods, for an extra boost to your gut.
Oh, and did I mention it tastes good?
Tahini and miso come together for a creamy, salty marinade (that we'll also use for the sauce). The sweet potatoes add the missing sweet profile. And the greens add some zest.
I'm wising I was eating a bowl of this instead of writing about it.
Well, I'm going to have to keep wishing. So I'll just tell you how to make a bowl for yourself.
How to make Tahini Miso Tempeh Bowls
Step 1. Start by cooking the rice. If you use brown rice (like I suggest) it will take the longest to cook. Bring 1 cup of water, the ½ cup of rice, and a dash of salt to a boil. Reduce the rice to a simmer, cover, and let cook for 45 minutes. Or, ya know, just follow the instructions on the package.
Step 2. While the rice is cooking you'll prepare the rest of the ingredients. Make the tahini miso dressing/marinade. In a medium bowl, mix miso, apple cider vinegar, tahini, lemon juice, water, liquid smoke, minced garlic, and cayenne.
Step 3. Reserve half of the mixture for later. We'll use it as a dressing! Slice the tempeh into bite-sized pieces. Cover the tempeh in the dressing and let marinade while you prep the sweet potato.
Step 4. Slice the sweet potato into ¼-inch rounds. Arrange on one of the aluminum foil-lined baking sheets. Bake for 25-30 minutes, flipping halfway through.
Step 5. When the rice and sweet potato have 20 minutes left to cook, pour the tempeh onto the second baking sheet. Bake for 20 minutes, stirring halfway through.
Step 6. After the rice, sweet potato, and tempeh are finished cooking, assemble the bowls. Divide the greens, rice, sweet potato, tempeh, and micro greens into your bowls. Sprinkle with sesame seeds and drizzle with the reserved tahini miso dressing. Enjoy!
Recipe Prayer
Thank you God for healthy meals. We are grateful for your abundance. Amen.
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📖 Recipe
Tahini Miso Tempeh Bowls
Ingredients
- ½ Cup Brown Rice dry
- 1 8 Ounce Block Tempeh
- Tahini-Miso Dressing recipe below
- 1 Medium Sweet Potato
- 4 Cups Mixed Greens
- ½ Cup Micro Greens optional
- 1 Teaspoon Sesame Seeds optional
Tahini Miso Dressing
- ¼ Cup Miso
- ¼ Cup Apple Cider Vinegar
- 2 Tablespoons Tahini
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Water
- 2 Teaspoons Liquid Smoke
- 2 Teaspoons Minced Garlic
- ¼ Teaspoon Cayenne
Instructions
- Preheat the oven to 450. Line two baking sheets with aluminum foil.
- Cook the rice. Bring 1 cup of water, the ½ cup of rice, and a dash of salt to a boil. Reduce the rice to a simmer, cover, and let cook for 45 minutes.
- Meanwhile, prepare the tahini-miso dressing. Combine all the dressing ingredients. Reserve half of the mixture for later. Slice the tempeh into bite-sized pieces. Cover the tempeh in the dressing and let marinade while you prep the sweet potato.
- Slice the sweet potato into ¼-inch rounds. Arrange on one of the aluminum foil-lined baking sheets. Bake for 25-30 minutes, flipping halfway through.
- When the rice and sweet potato have 20 minutes left to cook, pour the tempeh onto the second baking sheet. Bake for 20 minutes, stirring halfway through.
- After the rice, sweet potato, and tempeh are finished cooking, assemble the bowls. Divide the greens, rice, sweet potato, tempeh, and micro greens into two bowls. Sprinkle with sesame seeds and drizzle with the reserved tahini-miso dressing. Enjoy!
Nutrition
Nutrition information is an estimate.
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