Balsamic Glazed Tempeh Bowls

Short description

A wholesome and flavorful plant-based bowl featuring tempeh marinated in a sweet and tangy balsamic glaze, served over creamy pumpkin rice and complemented by steamed broccoli. It’s a nourishing meal that’s both comforting and satisfying.

Why You’ll Love This Recipe

Packed with plant-based protein from tempeh
Rich, tangy-sweet flavor from the balsamic glaze
Creamy pumpkin rice adds warmth and depth
Great for meal prep and easy weeknight dinners
Customizable with your favorite vegetables or grains
Naturally vegan and can be made gluten-free
Simple ingredients with gourmet results
Impressive presentation for guests or gatherings
Kid-friendly and full of familiar flavors
Perfect for autumn or cozy meals year-round

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tempeh (2 packages)
Maple syrup
Balsamic vinegar
Tamari or soy sauce
Garlic, minced
Olive oil or avocado oil
Coconut milk
Vegetable broth
Canned pumpkin
White rice
Sea salt
Broccoli florets
Pepitas (optional, for garnish)

directions

Prepare the tempeh: Slice the tempeh into bite-sized triangles or cubes.
Make the marinade: In a bowl, mix maple syrup, balsamic vinegar, tamari, garlic, and a bit of oil. Pour over tempeh and marinate for at least 1 hour, preferably overnight.
Cook the pumpkin rice: In a pot, combine coconut milk, vegetable broth, canned pumpkin, rice, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until rice is tender.
Cook the tempeh: In a skillet, heat oil over medium-high heat. Add marinated tempeh and cook until golden on all sides. Pour in the leftover marinade and simmer until it thickens into a glaze.
Steam the broccoli: Steam broccoli until bright green and tender, about 4–5 minutes.
Assemble the bowls: Spoon pumpkin rice into bowls, top with glazed tempeh and broccoli. Garnish with pepitas if desired and serve warm.

Servings and timing

Servings: 4 bowls
Prep time: 15 minutes (plus marinating time)
Cook time: 20 minutes
Total time: 35 minutes (not including marinating)

Variations

Swap white rice with brown rice, quinoa, or cauliflower rice
Use roasted vegetables like sweet potatoes, carrots, or zucchini instead of broccoli
Add fresh herbs like parsley or basil for extra flavor
Try a spicy version with red chili flakes or sriracha in the glaze
Add chickpeas or black beans for extra protein
Top with avocado or a drizzle of tahini for a creamy finish
Serve cold as a salad bowl with a citrus dressing
Use miso paste in the marinade for an umami boost

storage/reheating

Store tempeh, rice, and broccoli separately in airtight containers
Keep in the refrigerator for up to 4 days
Reheat in the microwave or on the stove with a splash of water for moisture
The tempeh can be reheated in a skillet to restore its glaze
Not recommended for freezing the full bowl due to rice texture, but you can freeze the glazed tempeh separately

FAQs

1. Can I use tofu instead of tempeh?

Yes, extra-firm tofu works well. Press it before marinating to remove excess water.

2. Do I need to steam tempeh before marinating?

It’s optional, but steaming helps reduce bitterness and improves texture.

3. Can I bake the tempeh instead of pan-frying?

Yes, bake at 375°F for 25–30 minutes, flipping halfway through.

4. Is canned pumpkin necessary for the rice?

No, you can use homemade pumpkin purée or even mashed sweet potatoes.

5. What can I substitute for coconut milk?

Use any plant-based milk, such as almond or oat, and add a bit of oil for richness.

6. Is this recipe gluten-free?

Use gluten-free tamari and check that your tempeh is labeled gluten-free.

7. How can I make the dish spicier?

Add chili flakes, hot sauce, or a chopped jalapeño to the marinade.

8. Can I make the rice ahead of time?

Yes, it stores well and can be reheated easily. Add a little broth if it dries out.

9. Can I serve this cold?

Yes, it makes a great cold bowl or salad. Add a vinaigrette if serving chilled.

10. What other toppings can I use?

Try sesame seeds, pickled onions, avocado, or a drizzle of tahini or vegan yogurt.

Conclusion

Balsamic glazed tempeh bowls offer a delicious combination of bold, balanced flavors with a comforting base of pumpkin rice and crisp steamed vegetables. Whether you’re prepping for the week or creating a cozy dinner, this dish brings nutrition, variety, and satisfaction to your table. It’s an easy way to enjoy a hearty, plant-based meal that doesn’t compromise on taste or texture.