Orange Teriyaki Tempeh Bowls

By Jamie Vespa

Orange teriyaki glazed tempeh and crisp sautéed veggies are layered over whole-grain brown rice to create a flavor-packed, nutrient-rich, vegetarian main.

Ingredients

• 1 8-oz. package tempeh
• 3 Tbsp. lower sodium tamari or soy sauce
• 3 Tbsp. freshly squeezed orange juice
• 1 Tbsp. maple syrup
• 1 tsp. freshly grated or ground ginger
• 2 cloves garlic (minced)
• 1 1/2 Tbsp. olive oil
• 1 red bell pepper (roughly chopped)
• 1 yellow bell pepper (roughly chopped)
• 1/2 red onion (peeled and roughly chopped)
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 cups cooked brown rice
• Juice of 1 lime
• Fresh basil and/or cilantro for garnish
• Fresh basil and/or cilantro for garnish

Instructions

1. 1

   Slice tempeh in half lengthwise. Cut each half in a star pattern to get 16 mini triangles. Set aside.

2. 2

   Combine tamari (or soy sauce), orange juice, maple syrup, ginger, and garlic in a medium-sized bowl. Add tempeh; toss to coat. Marinate for 30 minutes at room temperature, tossing occasionally.

3. 3

   Heat oil in a large nonstick skillet over medium. Add bell peppers, onion, salt, and pepper; cook 5 to 7 minutes, stirring occasionally, until tender. Transfer to a bowl.

4. 4

   Add tempeh and remaining marinade to skillet; cook 5 to 7 minutes, stirring often, until sauce has reduced and begins to form a glaze over the tempeh. Remove from heat.

5. 5

   To assemble bowls, divide rice into each of 4 bowls. Top evenly with bell pepper mixture and tempeh. Squeeze lime juice evenly overtop. Garnish with basil and/or cilantro.