Maple Mustard Tempeh Bowls

Ingredients

  • 1 Package of Tempea tempeh

  • 2 tbsp grainy mustard 

  • 2 tbsp maple syrup

  • 1/2 lemon, juiced

  • 1/2 tsp dried thyme

  • 1/2 tsp garlic powder

  • 2 tbsp olive oil 

  • Salt, to taste

BOWL TOPPINGS

  • Arugula 

  • 1 cup couscous

  • Dried cranberries 

  • Small kabocha squash

  • Oil

Instructions

  1. Cut tempeh into 1/2 inch cubes. Mix together the grainy mustard, maple syrup, lemon juice, thyme, garlic powder, olive oil, and a pinch of salt. Add cut tempeh to that mixture to marinate while you prepare the other components. 

  2. Chop squash into bite sized pieces and lightly toss with oil before baking at 425 for 20-30 minutes. 

  3. Prepare 1 cup of dried couscous according to package instructions. Use vegetable broth for more flavour.

  4. Add tempeh and marinade to a pan and cook over medium heat for 10-15 minutes, or until the tempeh begins to lightly brown, tossing as needed to cook evenly. Once cooked, add salt to taste. 

  5. Assemble your bowls with couscous, arugula, tempeh, squash, and dried cranberries. 


Notes

  • Substitute some of the grainy mustard for dijon for a spicier tempeh.

  • Grains like quinoa or millet can be used in place of couscous.