Miso-MapleTempeh&SalmonGut-HealthyPowerBowl

Miso-Maple Tempeh & Salmon Gut-Healthy Power Bowl

Ingredients

By Mascha Davis, MPH, RDN
  • Miso-Maple Tempeh
  • 8 oz tempeh, sliced into ½-inch strips
  • 1 1/2 tbsp white miso
  • 1 1/2 tbsp pure maple syrup
  • 1 tbsp low-sodium soy or tamari sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp soybean oil or the cooking oil of your choice (for cooking)
  • Salmon
  • 6 oz salmon fillet, cut into 2 portions
  • 1 tsp soybean oil or the cooking oil of your choice
  • Pinch sea salt and black pepper
  • Ginger-Tahini Dressing
  • 2 tbsp tahini
  • 1 tbsp freshly grated ginger
  • 1 tbsp lemon juice
  • 1 tbsp soy or tamari sauce
  • 1 tsp maple syrup
  • 3–4 tbsp warm water (to thin)
  • Crunchy Sesame Slaw
  • 2 cups shredded green cabbage
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tbsp sesame seeds
  • Bowl Base (optional but recommended)
  • 1 cup cooked brown rice or quinoa (1/2 cup per bowl)

Instructions

  1. Make the glaze: Whisk miso, maple syrup, tamari, rice vinegar, and sesame oil until smooth.
  2. Cook the tempeh: Heat olive oil in a skillet over medium heat. Add tempeh and cook 3–4 minutes per side until golden. Brush with glaze and cook another 1–2 minutes per side until caramelized.
  3. Cook the salmon: Heat cooking oil in a pan over medium heat. Season salmon with salt and pepper and cook 3–4 minutes per side until it reaches an internal temperature of 145°F.
  4. Make the dressing: Whisk tahini, ginger, lemon juice, tamari, and maple syrup. Add warm water until creamy and pourable.
  5. Toss the slaw: Combine cabbage, rice vinegar, maple syrup, and sesame seeds.
  6. Assemble the bowls: Divide grains between bowls. Top with tempeh, salmon, sesame slaw, and drizzle with ginger-tahini dressing.