Lately, I’ve been asked to share some of my go-to meal prep tips and recipes featuring tempeh, a traditional Javanese food made from fermented soybeans. But before I share an amazing recipe, let’s look a bit deeper into this versatile and yummy good fat option for healthy cooking.
As a pure soy source and according to The American Heart Association, tempeh can help lower bad cholesterol, and it’s loaded with vitamins and is a great plant protein source. Studies have also shown that consumption of soy in its whole form (think: tofu, tempeh, edamame, and milk) may help protect against breast cancer.
Personally, I like to use tempeh in my cooking. Aside from being a great source of plant protein, it has an amazingly tangy taste, chewy texture and hearty nature. I find that tempeh holds up well with different kinds of cooking and still keeps its nutritional value while being cooked. Tempeh is also a good source of fiber, which helps make it a filling addition to meals.
This recipe is one of my favorite meal prep-friendly ones. I like to grab a few glass containers, fill them with greens and then top them with the tempeh and broccoli, to help support healthy eating habits at workday lunches.
Baked Buffalo Tempeh Bowl
-Olive oil spray or 1 tablespoon olive oil
-1 lb broccoli and /or cauliflower florets
-Sea salt to taste
-1 block tempeh
-2-3 tablespoons Buffalo sauce
-Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
-Spread broccoli on baking sheet and toss with olive oil and sea salt. Roast at 44 for 20-25 minutes.
-Meanwhile, chop the tempeh into cubes and toss in a medium bowl with Buffalo sauce.
-Remove baking sheet from oven and move the broccoli over to make room for the tempeh.
-Spread tempeh onto the baking sheet and put back in the oven. Bake at 400 for another 20-25 minutes until broccoli is crispy and the tempeh is beginning to brown around the edges.
-Divide the broccoli and tempeh between two bowls. Enjoy on its own or add cauliflower rice and/or greens and dressing of choice.
I hope you enjoy this recipe as much as I do!
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