Tempeh Nourish Bowl with Lemon Miso Dressing
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 Minutes
  • Makes:

Tempeh Nourish Bowl with Lemon Miso Dressing


  • Base:

  • 8 ounces tempeh, cut into 1-inch pieces

  • 2 tbsp soybean oil

  • 4 cups chopped kale

  • 2 cups thinly sliced red cabbage

  • 2 cups cooked brown rice

  • 1 medium sweet potato, chopped

  • ½ medium red bell pepper, thinly sliced

  • 1/2 avocado, thinly sliced

  • 1 cup sprouts

    Suggested toppings: red pepper flakes, fresh cilantro


    Tempeh marinade:

  • 2 tbsp soybean oil

  • 3 tbsp balsamic vinegar

  • 2 tbsp maple syrup

  • 2 tbsp soy sauce

  • 2 cloves of garlic, minced

  • 2 tbsp water



  • 2 tbsp white miso

  • 3 tbsp lemon juice

  • 2 tbsp tahini

  • 1 tsp garlic powder

  • 1 tsp dried parsley

  • ½ tsp mustard

    Water to thin

Instructions for Tempeh Nourish Bowl with Lemon Miso Dressing

Marinate the tempeh. Place tempeh marinade ingredients in a large mixing bowl and whisk together until combined. Place tempeh in the bowl and toss to coat. Place tempeh in the fridge and allow to marinate for at least 1 hour.

Preheat the oven to 350 F.

Place marinated tempeh on a parchment paper-lined baking sheet in a single layer and bake for 25 minutes.

Make the dressing. Whisk together the miso, lemon juice, tahini, garlic powder, parsley and mustard until combined. Add water one tablespoon at a time until the dressing reaches your desired consistency. Set aside.

Place sweet potatoes in a small saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until the potatoes have softened, about 10 minutes.

Cook the kale in a large skillet with a splash of water until soft and divide between two serving bowls along with remaining bowl ingredients. Drizzle the dressing on top.