Gochujang Tempeh Quinoa Bowl (vegan, gluten-free)
This gochujang tempeh quinoa bowl is flavorful, spicy, and so delicious. It’s incredibly easy to make and perfect for a yummy weeknight meal. Gochujang is one of my favorite sauces to cook with or basically drizzle on anything. Korean flavors are something I always crave and is so comforting to me. I love the spice, flavor, and subtle sweetness gochujang has.
The tempeh absorbs the gochujang sauce wonderfully and is so good when you eat it with quinoa. I also roasted some vegetables to go with our dinner and it was amazing. You can use any vegetables you like too. It’s super customizable and makes for great leftovers. This gochujang sauce has the perfect balance of sweet, savory, and spice.
I love this gochujang tempeh quinoa bowl because it’s nourishing and packed with good for you ingredients. It’s also vegan and gluten-free. If you haven’t tried tempeh before, you have to try this! Tempeh is similar to tofu but firmer and chewier. It absorbs any sauce you let it marinate in beautifully. Make sure to tag me @nutsaboutgreens on Instagram if you make this and leave a comment below!
Gochujang Tempeh Quinoa Bowls (vegan, gluten-free)
Ingredients
- 3-4 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp ground ginger
- 1 (8 oz) package of tempeh
- 1 tbsp avocado oil, for cooking
- 1/2 cup quinoa
- favorite veggies to roast
Instructions
- In a small pot, fill with water and bring to a boil. Slice tempeh in half width wise and simmer for 8 minutes, flipping half way through. This helps with getting rid of any bitter flavor and helps the tempeh absorb the sauce better.
- While tempeh is steaming, add the rest of the ingredients in a small bowl and mix until combined. Once tempeh is done, pat dry and slice into little cubes. Add tempeh to a shallow bowl and pour sauce over it. Stir until everything is evenly coated and combined. Let it marinate for 30 minutes.
- While the tempeh marinates, prepare your veggies with your favorite spices and roast them in the oven for 30 minutes or until done. Cook quinoa according to package’s instructions.
- Once tempeh is done marinating, add avocado oil in a large saute pan over medium high heat. Add the tempeh and sauce to the pan and cook until tempeh starts to brown, flipping occasionally so all sides can cook. Serve with quinoa and your choice of roasted veggies. Enjoy!
