Name: Yuzu-Miso Tempeh Glow Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese-Californian
Ingredients: 1 cup (170 g) tri-color quinoa, rinsed; 2 cups (480 mL) gluten-free low-sodium vegetable broth; 14 oz (400 g) gluten-free tempeh, cut into 1/2-inch batons; 2 tbsp (30 mL) avocado oil, divided; 3 tbsp (45 g) gluten-free white miso paste; 2 tbsp (30 mL) yuzu or lime juice; 2 tbsp (30 mL) gluten-free tamari; 1 tbsp (15 mL) toasted sesame oil; 1 1/2 tbsp (22.5 mL) pure maple syrup; 2 tsp (12 g) finely grated ginger; 1 tbsp (12 g) minced garlic; 4 cups (280 g) broccolini, trimmed; 1 cup (150 g) shelled edamame, thawed; 4 tbsp (60 mL) rice vinegar; 4 tbsp (60 mL) warm water; 3 tsp (12 g) coconut sugar; 1/2 tsp (3 g) fine sea salt; 1 1/2 cups (200 g) English cucumber half-moons; 2 cups (150 g) shredded red cabbage; 1 cup (150 g) diced avocado; 2 tbsp (16 g) toasted sesame seeds

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

Combine quinoa, vegetable broth, and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer over low heat for 14 minutes; turn off the heat and let it steam 5 minutes before fluffing.
Stir together rice vinegar, warm water, coconut sugar, and sea salt until dissolved. Fold in the cucumber slices, press them under the brine, and chill for at least 10 minutes.
Whisk miso, yuzu juice, tamari, sesame oil, maple syrup, ginger, and garlic until glossy. Reserve 2 tablespoons of the glaze for finishing.
Toss tempeh with the remaining glaze and let it marinate 10 minutes while the oven preheats to 425°F (220°C).
Coat broccolini with 1 tablespoon avocado oil, season lightly, and roast on a sheet pan for 12 minutes, adding the edamame during the final 3 minutes to heat through.
Heat the remaining 1 tablespoon avocado oil in a 12-inch skillet over medium-high. Sear tempeh in a single layer for 2 to 3 minutes per side, then pour in any leftover marinade from the bowl and reduce 1 minute until syrupy and clinging. Let each side colour before turning; add glaze near the end because its maple syrup can scorch over prolonged high heat.
Drain the pickled cucumbers. Build bowls with quinoa, broccolini, edamame, red cabbage, cucumbers, avocado, and glazed tempeh. Spoon over the reserved glaze and scatter with sesame seeds.

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A little kitchen know-how

Steam tempeh for 3 minutes before marinating if you prefer even milder bitterness and better glaze absorption.

Slice cucumbers paper thin so the vinegar brine can fully season them in 10 minutes; thicker cuts need extra time.

If the glaze reduces too quickly, loosen it with a tablespoon of hot water to keep it pourable without burning.

Make it yours & keep it well

Use pressed firm tofu instead of tempeh, drying the surface carefully before searing.

Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep quinoa, glazed tempeh and pickles separately. Add avocado and sesame just before serving.

For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.

Good things to know

Can I swap the tempeh for tofu?

Yes—press and cube extra-firm tofu, then sear it the same way. Dry the cubes thoroughly so the glaze adheres.

How far ahead can I prep the components?

Cooked quinoa, roasted broccolini, and glazed tempeh keep for up to 48 hours refrigerated. Pickled cucumbers stay crisp for up to 48 hours in their brine.

Can I substitute lime for yuzu?

Yes, as listed. Lime gives a different citrus flavour; taste the finished glaze before adding more because miso and tamari are already salty.

Yuzu-Miso Tempeh Glow Bowls

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Allergen notes

Step by delicious step.

A little kitchen know-how

Make it yours & keep it well

Estimated nutrition per serving

Good things to know

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