Chipotle Tempeh & Charred Corn Power Bowl
Chipotle-glazed tempeh with charred corn, black beans and cilantro brown rice.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
- Protein
- ~24 gestimate per serving
Tempeh's firm texture takes a sticky chipotle glaze much like meat would. Steaming it first removes bitterness and helps it absorb the smoky sauce.
Why this recipe works
The glaze's maple syrup caramelizes on the browned tempeh, and chipotle adds smoky heat.
Ingredient notes
About 24 grams of protein per bowl (an estimate). Check tempeh labels for gluten-free.
Common mistakes
- Skipping the steaming.
- Burning the glaze.
What to serve with it
Avocado or pickled onions.
Meal prep
Keeps 4 days.
More bowls like this
Cooking tips
Cut tempeh thin so it crisps. Watch the glaze; it thickens fast.
Swaps and variations
Use tofu. Use white rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Chipotle Tempeh & Charred Corn Power Bowl
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
- Protein
- ~24 g
Ingredients
You’ll need: large skillet; cast-iron skillet; medium saucepan with lid; small pot
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes. Fluff with the cilantro and 1 tablespoon lime juice.
-
Steam the tempeh strips 10 minutes and pat dry.
-
Char the corn in a dry cast-iron skillet over high heat 5 minutes.
-
Heat the oil in a skillet over medium-high heat and brown the tempeh 3 minutes per side.
-
Mix the chipotle, adobo, maple syrup, tamari and remaining lime juice, add to the pan and toss 1 minute until glazed.
-
Warm the beans. Divide rice, beans, corn and tempeh among 4 bowls.
Questions
Is it spicy?
Medium; reduce the chipotle for mild.
What does tempeh taste like?
Nutty and earthy.
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