Sriracha Honey Tempeh & Quinoa Power Bowl – 30‑Minute Protein Feast

This sizzling tempeh bowl is a protein-packed, pantry-friendly meal that comes together in just 30 minutes. The sweet‑spicy glaze caramelizes the tempeh, while fluffy quinoa and bright broccoli make it a satisfying one‑pot dish. Perfect for a weekday lunch or a light dinner, it balances health and indulgence effortlessly.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 cups cooked quinoa
• 1 block tempeh, diced
• 1 tbsp olive oil
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 cup steamed broccoli
• 1/4 cup scallions, sliced
• 1 tbsp sesame seeds
• pinch black pepper

Instructions

1. 1️⃣ Whisk sriracha, honey, soy sauce, and garlic to make a glaze.
2. 2️⃣ Heat olive oil in a skillet over medium heat. Add tempeh cubes, brown 3‑4 minutes.
3. 3️⃣ Pour the glaze over tempeh, cook 2 minutes until sticky.
4. 4️⃣ Add broccoli, stir‑fry 2 minutes until tender.
5. 5️⃣ Divide cooked quinoa into four bowls.
6. 6️⃣ Top each bowl with the tempeh‑broccoli mixture.
7. 7️⃣ Sprinkle scallions, sesame seeds, and a pinch of pepper.
8. 8️⃣ Serve hot, with extra sriracha if desired.

Chef's Note

Pro tip: Let tempeh marinate in the glaze for 15 minutes before cooking to lock in flavor and reduce cooking time.

Make-Ahead Tips

Separate quinoa and tempeh into airtight containers; store in the fridge for up to 3 days. Reheat the tempeh‑glaze mixture in a skillet before assembling.

Substitutions

Swap tempeh for firm tofu, chicken, or shrimp; use brown rice, cauliflower rice, or farro in place of quinoa; replace sriracha with chili paste or hoisin sauce for a milder kick.