I bought a package of Tempeh the other day and found myself wondering what to do with it. I was feeling bored with tempeh and greens and searching my imagination for food and flavor combinations that would be interesting and new. Then it occurred to me – I used to love tempeh Ruebens. Why not make a version that I could eat?
Thus the Tempeh Reuben Bowl was born. When I googled this concept, turns out other people have thought of this too. Dang, I thought I was being original. But mine is the only one out there with proper proportions, so there’s that!
Apparently I’m really into briny, fermented meals right now. I can’t seem to get enough mustard and sauerkraut. If you like this meal, also be sure to check out this one.
This meal comes mostly out of jars. It’s great for when I don’t have fresh veggies on hand and don’t feel like going grocery shopping.
Tempeh Reuben Bowl
Each Serving Contains:
- 1 Veggie Serving (adjust quantity to your individual food plan)
- 1 Protein Serving
- 1 Fat Serving
- Steamed kale
- Cooked, raw, or fermented beets (beet kraut is what is in the photo)
- Roasted peppers in a jar (check for sugar! Also used for the dressing)
- 4 oz marinated tempeh. I like this simple smoky marinade or basic balsamic marinade with this recipe, (You can buy already marinated tempeh if you don’t have the time or energy for this)
- 1 serving of Thousand Island Dressing
- Grain Additions: Rice, quinoa or your other favorite grain
- Protein Additions: Increase tempeh
- Fat Additions: Use extra mayo in the dressing or use more than one serving of dressing.
- About an hour before you plan to eat:
- Bake the tempeh in strips or cubes at 350 degrees on parchment paper or in a cast iron pan until browned (about 15-20 minutes)
- While the tempeh is baking, make the sauce by combining all ingredients and mixing with a fork.
- Thinly chop the kale and steam.
- Weigh out veggie serving of kale, kraut, beets, and pickles. Add protein serving of tempeh and dress with 1/4 of the Thousand Island dressing recipe.
- Garnish with pickles, salt, and fresh ground pepper.