These bowl-meals are usually built in a few steps which include preparing the vegetables as the base and portioning the protein.
Protein feature in today's bowl is tempeh, and hard-boiled eggs (discover this Rapid Egg Cooker) paired with vegetable base that includes steamed broccolini, red cabbage, mushrooms (check this multipurpose Stainless Steel Steamer)
Simplified from Oven-Baked Tempeh Green Beans, this Oven-Roasted BBQ Sauce Tempeh is a great vegetarian protein choice when preparing plant-based protein bowls. If not part of main meals, the baked tempeh is also munch-worthy guilt-free snack.
Not only is tempeh a healthy source of protein, this block of fermented soybeans is also rich in fiber and adds beneficial bacteria to the gut.
Besides baked tempeh and incorporating tempeh in protein bowls, I have also made one-pot vegetarian protein stew with tempeh, beans and lentils. A warm hearty stew is welcoming especially during the cold winter months, so I am following cold-weather food (foot)steps and making Tempeh Soup with Moringa Leaves.
Not my favorite way to enjoy tempeh (preferred it baked like this Oven-Baked Tempeh) but when it's cold outside, a one-pot soup with everything including tempeh (and warmth, of course) is all I want! More importantly, this is a fuss-free way to prepare and cook a protein-loaded low-carb vegetarian meal, also absolutely easy to a filling and nutritious meal.
Tempeh with Green Beans is a must-order side-dish whenever I visit Muslim/Halal food stalls. With other side-dishes e.g. curry vegetables, begedil, sambal kangkong - they pair so well with rice.
Following this fry/stir-fry method, I am trying the oven-method today to prepare this meatless protein entree, that can be best enjoyed with salad or veggie bowls e.g. Tempeh Veggie Bowl.
Besides incorporating this vegetarian plant-based protein into veggie bowls and salad bowls, I was just as excited to add tempeh into a bean stew (winter food!) which is quite similar to this one-pot bean stew.
Very importantly, this is a fuss-free way to prepare and cook a protein-loaded dish, which also means an absolutely easy way to a healthy and nutritious meal.
This whole package of organic tempeh packs about 40g of protein. With the addition of organic red kidney beans, it will be at least 60g of plant-based protein in this pot of spice goodness. If split into two meals or two servings, it is still a decent amount of protein per serving or meal.
Make it meatless, make it tempeh.
Not only is tempeh a great source of plant-based protein, this block of fermented soybeans means a jolt of good bacteria while feasting on homemade veggie salad protein bowl meals e.g. Tempeh, Broccoli, Avocado, Kiwi Salad Bowl.
In addition, the mixed grains (of rice, barley and millet) included in Trader Joes 3-grain tempeh is a bonus - which means, more fiber, and more nutrients.
For meatless/vegetarian/plant-based protein bowls, you can also use regular tofu - tofu typically used in Chinese stir-fries such as Napa Cabbage, Bok Choy, Mushrooms and Tofu, Pineapple Bell Peppers Tofu, Sweet and Sour Tofu ).
With salad and grain bowls incorporated into our family meals, there are endless possibilities to switch up the vegetables, grains and proteins.
For choice of meat proteins in our family, it is usually (almost surely) chicken e.g. Steamed Vegetables with Quinoa and Rotisserie Chicken Bowl , Asparagus and Cauliflower with Quinoa and Chicken; and for seafood-based protein, it can be either fish or shrimps e.g. Avocado, Radish, Mixed Veggies and Shrimp Bowl. Other times, it might be as basic as - one egg, like in this Mixed Veggies, Mushrooms and Egg Salad.
Of course, there are also meatless protein options e.g. tofu, tempeh. As my homemade protocol, a meal-salad bowl is made up (at least 50% of the bowl) with mostly vegetables - salad greens always on the bottom, then built up with hardier vegetables (can be steamed or raw) such as broccoli, cauliflower, green beans, green cabbage, red cabbage, zucchini and red onions. Based on the seasons, I also like to add fruits e.g. nectarines and berries during summer, apples during the autumn months; kiwi and oranges in winter.
Tempeh is one ingredient that I have only cooked twice in the span of almost ten years! I should use it more often as it packs a punch of benefits as a source of vegetarian protein, even better with higher protein and fiber than tofu. Similar to tofu, tempeh is a soy product; however the main difference lies in the fact that tempeh is cultured and fermented while tofu is not.
The nutty taste, firm and chewy texture and nutritional benefits of tempeh is rather unique on its own.
Tempeh with long beans/green beans also brings back my childhood
memories as a must-order item at the Malay-rice stall in the school canteen. With feelings and memories of this childhood dish, I decided to give it a shot again, probably working on the sauce/gravy that pulls the tempeh and green beans together.
Is it hard to believe if I told you I have taken a liking for tempeh since young? Yes, when I started to have Malay (Muslim) food in the school canteen. I'm in my comfort zone when it comes to Malay food, at a Malay rice stall to be specific. It is almost (always) these three items - Potato Cakes (Begedil), Curry Vegetables and Spicy Tempeh.
I have cooked Potato Cakes before, also Curry Vegetables. And I waited after so many years, till today, before attempting to cook Spicy Tempeh.
And do you think I knew the good of tempeh then? NO. I could only recall I like the taste of this dish.
The Spicy Tempeh in the Malay rice stalls are usually cooked with diced green beans, if my memory is with me. I could not find any recipe on Spicy Tempeh with Green Beans. But thanks to Ju (The Little Teochew), I adapted her tempeh recipe (using her combination of red chili, shallots, garlic, soy sauce and sugar), re-created this dish which I enjoyed as a teen and now as adult, still call it Spicy Tempeh with Green Beans, and still enjoying it.
Organic Tempeh from Whole Foods Market
