Gochujang Tempeh Quinoa Bowls (vegan, gluten-free)
This gochujang tempeh quinoa bowl is great for a quick and flavorful weeknight meal. It's the perfect balance of sweet, savory, and spicy.
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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!
Servings: 3