Explore this recipe
Required Equipment
- Fine mesh strainer
- Saucepan with lid
- Mixing bowls
- Sheet pan
- 12-inch skillet
- Tongs
Utilized Devices
Cooking Techniques
- simmering
- quick-pickling
- marinating
- sheet-pan roasting
- pan-searing
Ingredients
- 170 gTri-color quinoa — rinsed
- 480 mlLow-sodium vegetable broth
- 400 gTempeh — cut into 1/2-inch batons
- 30 mlAvocado oil — divided
- 45 gWhite miso paste — gluten-free if needed
- 30 mlYuzu or lime juice
- 30 mlGluten-free tamari
- 15 mlToasted sesame oil
- 23 mlPure maple syrup
- 12 gFresh ginger — finely grated
- 12 gGarlic — minced
- 280 gBroccolini — trimmed
- 150 gShelled edamame — thawed
- 60 mlRice vinegar
- 60 mlWarm water
- 12 gCoconut sugar
- 3 gFine sea salt
- 200 gEnglish cucumber — half-moons
- 150 gShredded red cabbage
- 150 gDiced avocado
- 16 gToasted sesame seeds
Instructions
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.
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.
Chef Tips
- ⭐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.
You might also like
Grilled Halloumi Chimichurri Grain Bowls
Sear squeaky halloumi, char vegetables, and layer everything over citrus quinoa with herb-chile chimichurri for a punchy weeknight bowl.
Smoky Chipotle Black Bean Stew
One-pot black bean stew with roasted peppers, sweet corn, and lime crema for cozy weeknight bowls.
Lucky Black-Eyed Pea & Collard Hoppin’ John
A one-pot New Year’s classic: smoky-spiced black-eyed peas, tender collards, and fluffy rice cooked together for an easy, cozy dinner.
Nutritional Highlights
- ✓~24 g plant protein per serving
- ✓Fermented tempeh and miso support gut health
- ✓Broccolini and cabbage deliver fiber plus vitamins C and K
Dietary Notes
Compliant With
Allergens
- Contains soy (tempeh, miso, tamari)
- Contains sesame
Dislikes Avoided
FAQ
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 3 to 4 days refrigerated. Pickled cucumbers stay crisp for 5 days in their brine.
Nutrition
| Calories | 520 |
| Protein | 24 g |
| Carbs | 58 g |
| Fat | 20 g |