• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
  • Our Cookbook
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Frugal Vegan Cookbook
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dinner

    Quinoa Tempeh Bowl with Roasted Cauliflower

    May 7, 2013 · by Katie Koteen · Modified: Apr 11, 2023

    Jump to Recipe· 4.5 from 2 reviews

    Quinoa Tempeh Salad with Roasted Cauliflower this recipe

    This Quinoa Tempeh Bowl with Roasted Cauliflower recipe is extremely versatile and comes together quickly if you're up for a little multitasking. It's also just as good at room temperature as it is warm, so feel free to make it ahead of time. You can also substitute any grain for the quinoa, when I updates the photos I used Israeli Couscous. If you really want to cut carbs you could even use cauliflower rice, but then I would recommend swapping the roasted cauliflower for broccoli and/or carrots.

    Quinoa Tempeh Salad with Roasted Cauliflower

    Kitchen tip: Some folks have trouble making quinoa. Yes, I know you have indeed followed the package direction, but alas it was too mushy wet. The directions on the side of the box are not all that helpful. This is what you do: rinse your quinoa well. Then put it in a small to medium size sauce pan, cover with about an inch of water, bring to a boil, cover and reduce heat to a simmer. After about 10 minutes or the edges of the quinoa have become translucent, drain. Just like pasta. Put it in a large bowl to cool, maybe toss with a little olive oil.

    Quinoa Tempeh Salad with Roasted Cauliflower

    If you're looking to keep it gluten-free, make sure your tempeh and soy sauce are of the GF variety.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Quinoa Tempeh Salad with Roasted Cauliflower

    Quinoa Tempeh Salad with Roasted Cauliflower

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
    • Author: Well Vegan
    • Prep Time: 15 mins
    • Cook Time: 40 mins
    • Total Time: 55 minutes
    • Yield: 6 1x
    Print Recipe
    Pin Recipe

    Description

    This recipe is easy to prepare with any vegetables or grains you have on-hand.


    Ingredients

    Scale

    1 cup quinoa (or other grain)

    2 tbsp. olive oil, divided

    8 oz. tempeh

    1 medium red bell pepper, diced

    1 head cauliflower, cut into florets

    ¼ cup soy sauce or tamari

    2 tsp. sesame oil

    1 Tbsp. rice vinegar

    2 garlic cloves, minced

    1 tsp. maple syrup or agave

    ¼ cup cilantro, chopped


    Instructions

    1. Preheat oven to 400 F. Toss cauliflower in a tablespoon of the oil, sprinkle with a little salt and pepper and bake until golden on the edges, about 30-40 minutes.
    2. While your cauliflower is roasting, start cooking your quinoa and steaming your tempeh.
    3. Rinse quinoa well and place in a pot with 2 cups water. Bring to a boil, reduce heat and simmer for about 10 minutes. Drain, toss with 1 teaspoon oil and set aside to cool.
    4. To prepare tempeh, bring a pot of water to a boil and fit it with a steamer basket. Slice the tempeh into 1-inch strips and steam, covered, for 10 minutes.
    5. Meanwhile, combine the soy sauce (or tamari), sesame oil, rice vinegar, garlic, and maple syrup (or agave) in a Ziplock bag or Tupperware. Add the steamed tempeh to the container and shake to coat. Allow the tempeh to marinate for at least 20 minutes.
    6. Meanwhile, add the remaining 3 tablespoons of oil to a large skillet. Heat over medium heat and once the oil is hot, add your crumbled tempeh and bell pepper. Cook for about 10 minutes stirring occasionally, but not too often because you want it to brown and get a little crispy but definitely not burnt.
    7. Combine the quinoa, tempeh mixture and cauliflower in a large bowl. Mix in the scallions, cilantro. Drizzle with any remaining tempeh marinade to taste and serve.

    Nutrition

    • Serving Size:
    • Calories: 265
    • Sugar: 4.6 g
    • Sodium: 304.1 mg
    • Fat: 10.2 g
    • Carbohydrates: 31.3 g
    • Protein: 14.5 g
    • Cholesterol: 0 mg

     

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lee

      January 20, 2021 at 5:20 pm

      Made this tonight. It is interesting, healthy and very tasty, especially the tempeh bits. One suggestion - I made it exactly to the recipe and poured all the marinade into it at the end, but thought it could have used more dressing for more flavour and moistness throughout. Next time I might double up on the dressing recipe, or it might be good with a tahini or mayo-based sauce drizzled over it. Thanks for this recipe!

      Reply
    2. Shannon

      May 27, 2020 at 8:07 pm

      This is the best tempeh recipe I've ever made! Next time, I'll probably 1.5x or 2x the marinade just because it was so delicious. Also love that it's so adaptable, I didn't have sesame oil so I subbed olive oil and a little sauce from a can of chipotles in adobo because that's what was open and flavorful and this was divine.

      Reply
    3. toni

      September 05, 2018 at 3:20 pm

      Hi ! I noticed that this recipe says to include scallions at the end, but they're not included in the ingredients list. How many do you recommend adding? Thanks!

      Reply
      • Katie Koteen

        September 05, 2018 at 4:15 pm

        Oopppss! 1-2 should do the trick, but it's good either way!

        Reply
    4. Stella

      September 25, 2013 at 5:48 pm

      It took me a couple of bites to start appreciating the Oriental and complex flavour of this salad. But then I loved it! Today (second time I made it) I threw in some avocado and it added a very nice creaminess and sweetness.

      Reply
      • Well Vegan

        September 27, 2013 at 4:21 pm

        @Stella - Agreed, at first you don't appreciate the complexity of this seemingly simple recipe, but it's a winner! SO glad you're enjoying it 🙂

        Reply

    Primary Sidebar

    Our Cookbooks

    cookbook

    IndieBound / Powells / Amazon

    cookbook

    IndieBound / Barnes and Noble / Powells / Amazon

    About Well Vegan

    katie and kate

    Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Our Favorite Recipes

    chocolate chip cookies

    The New York Times’ Vegan Chocolate Chip Cookies

    Roasted Delicata Squash, Leek and Sage Galette

    Roasted Delicata Squash, Leek and Sage Galette

    apple cider cake

    Apple Cider Cake with Maple Glaze

    vegan pumpkin cheesecake

    Vegan Pumpkin Cheesecake

    Charred Brussels Sprout Salad with Miso Mustard Dressing

    Charred Brussels Sprout Salad with Miso Mustard Dressing

    Pumpkin Cranberry Muffins

    Cranberry Pumpkin Muffins

    More Recipes

    Footer


    Recipes

    • All Recipes
    • Breakfast Recipes
    • Budget Recipes
    • Desserts Recipes
    • Dinner Recipes
    • Easy Recipes
    • Vegan + GF Recipes
    • Pasta Recipes
    • Smoothie Recipes
    • Recipe Roundups

    More

    • About
    • The Frugal Vegan Cookbook
    • Vegan Starter Guide
    • Vegan Batch Cooking Guide
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2025 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal