Quinoa Bowl with Crispy Tempeh, Sweet Potatoes and Tahini-Miso
This protein-packed quinoa bowl combines marinated tempeh with caramelized sweet potato cubes and fresh greens, all brought together with a creamy tahini-miso sauce. The tempeh marinates in lime juice, tamari, and sesame oil before being pan-fried until golden and crispy, while sweet potatoes are cooked until tender and lightly browned. Roasted cashews add crunch, and the umami-rich tahini-miso dressing provides a savory finish that ties all the flavors together. Perfect for a nutritious lunch or dinner that's both satisfying and plant-forward.
Ingredients
- juice of 1 lime
- 1 tablespoon tamari or soy sauce
- ½ teaspoon toasted sesame oil
- 1 8-ounce package tempeh, cubedfirm tofu1:1vegetarian
same protein content but different texture
- 1 teaspoon avocado oil
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 ½ cups cooked quinoa
- 2 tablespoons roasted cashew pieces
- 2 teaspoons tahini
- 1 teaspoon white miso paste
- 1 tablespoon water
- 2 teaspoons rice or coconut vinegar, to taste
- 2 cups baby spinach or greens
- sriracha, for drizzling(optional)
Instructions
- 1
Whisk together lime juice, tamari, and sesame oil in shallow dish
- 2
Add tempeh cubes and toss to coat, then set aside to marinate
- 3
Heat non-stick skillet over medium-high heat and add avocado oil
- 4
Add cubed sweet potato and cook, turning often, until golden brown and tender
- 5
Transfer sweet potatoes to medium bowl with quinoa and keep warm
- 6
Add tempeh cubes and any remaining marinade liquid to same skillet
- 7
Cook tempeh on all sides until golden brown and crispy
- 8
Return quinoa and sweet potatoes to skillet and fold in cashews, then remove from heat
- 9
Whisk together tahini, miso, and water until smooth
- 10
Add vinegar to taste and set sauce aside
- 11
Arrange baby spinach on plates and divide quinoa mixture over greens
- 12
Drizzle with tahini-miso sauce and sriracha
Tips
Marinate the tempeh while you prep other ingredients for better flavor absorption
Cut sweet potatoes into uniform cubes for even cooking
Adjust tahini-miso sauce consistency with additional water if needed
Good to Know
Refrigerate assembled bowls up to 3 days, store sauce separately
Cook quinoa and make sauce up to 2 days ahead, marinate tempeh morning of serving
Serve immediately while tempeh is crispy, at room temperature or slightly warm
Common Mistakes
Don't overcrowd pan when cooking sweet potatoes to ensure browning
Whisk tahini-miso sauce thoroughly to avoid lumps
Substitutions
FAQ
Can I make this gluten-free?
Yes, use tamari instead of soy sauce and ensure your miso paste is gluten-free certified.
What if I don't have tahini?
Substitute with almond butter or peanut butter, though the flavor will be different but still delicious.
How long does this keep in the refrigerator?
Assembled bowls keep 2-3 days refrigerated, but store sauce separately for best texture.