Curried Cauliflower and Tempeh Bowl

This vegan curried cauliflower and tempeh bowl cooks up on one pan and is packed with flavor! It’s easy to whip up, making it the perfect meal for busy weeknights.

I first posted this curried cauliflower and tempeh bowl back in 2011, which is crazy to think about!

I updated the recipe a bit and I have to say this new version is sooo much better! It combines maple balsamic tempeh with curried cauliflower all roasted on one pan, which makes this dish a breeze to whip up!

Why You’ll Love This Recipe

• Comes together in one pan. Yay for less dishes!
• Once the tempeh is marinated this dish cooks up in about 30 minutes!
• Vegan, dairy-free + gluten-free.
• Packed with tons of flavor!

Ingredients Needed

• tempeh – the plant-based protein source of this recipe! I love Lightlife tempeh. It’s organic, GMO-free and easy to find at mainstream stores. I gravitate towards the Three Grain variety because it is the mildest in terms of taste, but I like the Original, Garden Veggie, Wild Rice and Flax too!
• maple balsamic marinade – a delicious savory, slightly sweet marinade for the tempeh that combines maple syrup, balsamic vinegar, avocado oil (or olive oil), tamari (or soy sauce or coconut aminos), garlic and a pinch of salt.
• cauliflower – roasted to create a tender, slightly caramelized texture that complements the tempeh.
• red onion & garlic – adds a delicious savory flavor to the bowl.
• spices – ground cumin, curry powder, ground coriander, paprika, cayenne, salt and pepper.
• raisins & fresh basil – used as a garnish to top off this bowl.

How to Make

Cut tempeh: Remove tempeh from package and chop into small triangles by cutting the tempeh in half widthwise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.

Marinate tempeh: In a small bowl combine maple syrup, balsamic vinegar, tamari, oil and minced garlic. Add tempeh triangles into a shallow dish with a large surface area, pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinate in the fridge for 1 – 24 hours. Stir the mixture a couple times while marinating, if possible.

Prepare cauliflower: While tempeh is marinating, combine cauliflower florets, red onion, garlic, olive oil and spices in large bowl and mix to combine.

Roast: Preheat oven to 400°F and line a baking pan with parchment paper. Add cauliflower to one half of prepared baking sheet and marinated tempeh to the other half. Roast for 25-30 minutes, until cauliflower is tender and cooked to your liking. If you want your tempeh and cauliflower to be a little crispy broil for 3-4 minutes, but watch closely so they don’t burn!

Serve: Remove from heat. Garnish with fresh basil and raisins and serve with a whole grain like brown rice, quinoa or cauliflower rice.

How to Serve

This dish is great on its own! If you want to add more substance, I recommend serving it over brown rice, quinoa, cauliflower rice or greens. As a volume eater, I typically serve this with the extra base just so I leave the meal feeling really satisfied!

How to Store Leftovers

This recipe stores really well. Store in an airtight container in the refrigerator for 5-7 days. To reheat, I like to pop it back in the oven for a few minutes, but the microwave will work if you’re in a rush as well.

More Tempeh Recipes

Be sure to check out all of the tempeh recipes as well as the full collection of vegan recipes on EBF.