Vegan Korean Inspired BBQ Tempeh Bowl
This Vegan Korean BBQ Bowl is the perfect blend of Korean inspiration, BBQ flavors, and some extra heat! The BBQ tempeh is so versatile and is great to meal-prep for the week!
Ingredients
Korean BBQ Marinade
- 1 package tempeh
- ⅓ cup coconut aminos
- 1 tbsp honey or maple syrup
- 1 ½ tbsp rice wine vinegar
- 1 ½ tsp sesame oil
- ¼ tsp black pepper
- 3 tsp sambal oelek or hot sauce of choice
- 3/4 tsp red pepper flakes
- 2 tsp ginger powder
- 4 tsp minced garlic
- 1 tsp smoked paprika
Bowls
- 1 tbsp sesame oil
- 2 bell peppers
- 1 cup chopped mushrooms
- 1 cup chopped eggplant
- ¾ cup chopped carrots
- 1 tbsp umami seasoning
- Kale and/or spinach
- Cooked Tempeh
- 2 cups cooked white rice
Toppings
- Sesame seeds
- Avocado
- Green Onion
- Sauerkraut
Dressing
- 3 tbsp tahini
- Remaining Marinade
Instructions
- Cut the tempeh into cubes, strips, or large triangles
- Mix the marinade ingredients together in a small bowl. Pour most of it over the tempeh (leave about 2-3 tbsps) and stir until it coats all the tempeh well.
- Let it marinate for 40 minutes – overnight (optional).
- Preheat oven to 400 F. Place the marinated tempeh on the parchment paper or a silicone baking tray and bake for 10 minutes. Then, flip and bake for another 7-10 minutes
- While the tempeh is cooking, heat the oil in a large non-stick pan. Add in the eggplant and saute for 3-4 minutes. Add in the bell peppers, mushrooms, carrots, and seasonings, and continue to saute until they’re cooking. Add in the chopped spinach and/or kale and cook until it has wilted. Remove from heat
- Make the dressing by mixing the remaining 2-3 tbsp marinade and tahini in a small bowl
- Build your bowl by adding the veggies, tempeh,rice, toppings, and dressing!
- Enjoy!