Sesamehoneytempehquinoabowl Recipes

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SESAME-HONEY TEMPEH & QUINOA BOWL



Sesame-Honey Tempeh & Quinoa Bowl image

Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks.

Provided by EatingWell Test Kitchen

Categories     Healthy Quick & Easy Tofu Recipes

Time 30m

Number Of Ingredients 14

1 ½ cups water
¾ cup quinoa, rinsed
2 cups grated carrots (about 3 large)
2 tablespoons rice vinegar
2 tablespoons sesame seeds, toasted (see Tip)
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
2 tablespoons sesame oil
2 8-ounce packages tempeh (see Note), crumbled into bite-size pieces
3 tablespoons honey
3 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
2 scallions, sliced

Steps:

  • To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
  • To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
  • To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
  • Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
  • Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 52.8 g, Fat 26.8 g, Fiber 4.6 g, Protein 27.8 g, SaturatedFat 4.5 g, Sodium 587.6 mg, Sugar 17.3 g

SESAME-HONEY TEMPEH & QUINOA BOWL



Sesame-Honey Tempeh & Quinoa Bowl image

Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks. Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.

Provided by kcjt062905

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups water
3/4 cup quinoa
2 cups grated carrots
2 tablespoons rice vinegar
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon reduced sodium soy sauce
2 tablespoons sesame oil
2 ounces tempeh
3 tablespoons honey
3 tablespoons reduced sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
2 scallions

Steps:

  • To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
  • To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
  • To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
  • Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
  • Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.

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  • To prepare quinoa: Bring 3/4 cup water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 12 minutes. Uncover and let stand.
  • To prepare carrot slaw: Meanwhile, combine carrot, rice vinegar, sesame seeds, 1 1/2 teaspoons oil and 1 1/2 teaspoons soy sauce in a medium bowl. Set aside.
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