Miso-Glazed Tempeh & Sweet Potato Noodle Power Bowl

Sweet meets savory in this viral-worthy vegan power bowl featuring caramelized miso-glazed tempeh over spiralized sweet potato noodles. Roasted garlic edamame adds extra protein while toasted almond-sesame crunch delivers irresistible texture. Ready in 30 minutes with only 8 ingredients!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz tempeh, cubed
• 3 tbsp white miso paste
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 large sweet potatoes, spiralized
• 1 cup shelled edamame
• 2 cloves garlic, minced
• 3 tbsp toasted almond slices
• 1 tbsp black sesame seeds
• 1 tbsp avocado oil
• Microgreens for garnish

Instructions

1. Whisk miso, maple syrup, and rice vinegar in bowl. Toss tempeh cubes to coat.
2. Heat oil in skillet over medium. Cook tempeh 5-7 minutes until golden, reserving extra glaze.
3. In separate pan, sauté spiralized sweet potatoes 4 minutes until tender-crisp.
4. Add edamame and garlic to sweet potatoes; cook 2 more minutes.
5. Divide sweet potato-edamame mixture between bowls.
6. Top with glazed tempeh and drizzle remaining glaze.
7. Combine almonds and sesame seeds in dry pan; toast 1 minute.
8. Sprinkle nut-seed mixture over bowls.
9. Garnish with microgreens.
10. Serve immediately.

Chef's Note

For softer tempeh: Steam cubes 10 minutes before marinating to absorb more flavor!

Make-Ahead Tips

Store components separately in airtight containers for 3 days. Assemble cold bowls for lunches.

Substitutions

Replace tempeh with tofu • Swap edamame with chickpeas • Use tahini if allergic to nuts