Spicy Tempeh Crumble Bowl
This hearty vegan bowl layers fluffy quinoa, smoky-spicy tempeh crumbles, black beans, corn, crisp romaine, salsa, and avocado. It is filling, colorful, and easy to prep for weeknight lunches or dinners.
- Total time
- 40 min
- Yield
- 4 bowls
- Difficulty
- Easy
Prep 15mCook 25mAmericanVegan Recipes
Tempeh is firm, nutty, and rich in plant protein. When you crumble it by hand and cook it with chili powder, smoked paprika, tomato paste, lime, and a little maple syrup, it turns into a savory topping that works like taco meat.
This bowl is built for contrast. You get warm quinoa and tempeh, cool romaine, sweet corn, creamy avocado, and bright salsa in every serving.
The spice level is easy to adjust. Keep the cayenne for a clear kick, or leave it out and let everyone add hot sauce at the table.
01What you'll need
Ingredients
20 items · 4 bowls
- 1 cup dry quinoa, rinsed
- 2 cups water
- 8 ounces tempeh, crumbled into small pieces
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or less to taste
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 cup corn kernels, thawed if frozen
- 4 cups shredded romaine lettuce
- 1 cup low-sodium salsa
- 1 medium avocado, sliced or diced Optional: 1/4 cup chopped fresh cilantro
02How to make it
Step-by-step
1. Cook the quinoa
Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. Mix the seasoning sauce
In a small bowl, stir together the tamari, maple syrup, lime juice, tomato paste, chili powder, smoked paprika, cumin, and cayenne. This makes a thick, bold sauce that will coat the tempeh.
3. Soften the vegetables
Heat the oil in a large skillet over medium heat. Add the onion and bell pepper. Cook for 5 to 6 minutes, stirring often, until the onion looks soft and the pepper starts to relax.
4. Add the garlic and tempeh
Stir in the garlic and crumbled tempeh. Cook for 3 to 4 minutes, stirring often, until the tempeh picks up a little color in spots. Browning adds flavor, so do not rush this step.
5. Coat and simmer
Pour the seasoning sauce over the tempeh mixture and stir well. Add the black beans and corn. Cook for 4 to 5 minutes, stirring, until everything is hot and the sauce clings to the crumbles. If the pan looks dry, add 1 to 2 tablespoons of water.
6. Taste and adjust
Taste the tempeh crumble. Add more lime juice for brightness, a splash of tamari for saltiness, or a pinch more cayenne for heat. Keep in mind that salsa will add more flavor when you build the bowls.
7. Build the bowls
Divide the quinoa among 4 bowls. Top each with romaine, the spicy tempeh crumble mixture, salsa, avocado, and cilantro if using. Serve with lime wedges on the side.
03From our kitchen
Cook's tips
- Make-ahead: Cook the quinoa and tempeh crumble up to 4 days ahead. Store the romaine, salsa, and avocado separately so the bowls stay fresh.
- Storage: Refrigerate leftovers in airtight containers for up to 4 days. Reheat the quinoa and tempeh mixture in the microwave or in a skillet with a splash of water.
- Avocado tip: Cut the avocado just before serving. If packing bowls for later, use guacamole cups or add a squeeze of lime to slow browning.
- Swap the grain: Brown rice, farro, or millet can replace quinoa. Use what you have, but adjust the cooking time as needed.
- Make it milder: Skip the cayenne and use mild salsa. You can always add hot sauce at the table.
- Make it soy-free: Tempeh is usually soy-based. For a soy-free version, use cooked lentils or crumbled extra-firm chickpea tofu, if available, and season the same way.
Cook's note
Nutrition is estimated per bowl using no-salt-added black beans, low-sodium salsa, and reduced-sodium tamari. If you use regular salsa, regular soy sauce, or salted beans, the sodium will be higher.
04Frequently asked
Questions & answers
Do I need to steam tempeh before cooking it?
You do not have to for this recipe. Some cooks steam tempeh for 10 minutes to soften its slightly bitter edge. If your tempeh tastes strong to you, steaming it first can help, but the sauce here is bold enough to use it straight from the package.
Can I make the tempeh crumble less spicy?
Yes. Leave out the cayenne and choose mild salsa. The chili powder and smoked paprika still give flavor without too much heat.
Can I use rice instead of quinoa?
Yes. Use about 3 cups cooked rice in place of the cooked quinoa. Brown rice makes the bowl hearty, while white rice keeps it softer and milder.
Is this bowl good cold?
It can be. The tempeh crumble tastes good warm or cold, so it works for packed lunches. If you prefer contrast, pack the greens and avocado separately, then add them after reheating the quinoa and tempeh.
What if my tempeh sticks to the pan?
Lower the heat slightly and add a tablespoon of water to loosen the browned bits. Those browned bits have flavor, so scrape them into the crumble as you stir.
05Per serving
Nutrition facts
Nutrition Facts
4 bowls
Amount per serving
% Daily Value*
- Total Fat19 g
- 24%
- Saturated Fat3 g
- 15%
- Cholesterol0 mg
- 0%
- Sodium338 mg
- 15%
- Total Carbohydrate77 g
- 28%
- Dietary Fiber16 g
- 57%
- Total Sugars11 g
- Protein28 g
- 56%
- Vitamin D0 mcg
- 0%
- Calcium157 mg
- 12%
- Iron6.8 mg
- 38%
- Potassium1469 mg
- 31%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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