Sweet & Sticky Baked Tempeh Bowl With Blistered Shishito Pep

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Sweet & sticky baked tempeh bowl with blistered shishito peppers + garlicky zoodles 🤩 Would you like to try? 🙋‍♀️
Such a quick and simple meal to make and full of flavor! Did you know that tempeh is made from fermented soy beans? It’s packed with probiotics, antioxidants, and isoflavones that can help lower cholesterol, boost bone health, and stabilize blood sugar 👊🏼
✔For the shishito peppers, saute in a bit of avocado oil for a few minutes until blistered. Season generously with sea salt and set aside.
✔Add zoodles to the same pan. Saute for 2-3 mins with garlic, sea salt & black pepper. Remove from heat and toss with lemon juice & extra-virgin olive oil.
✔Sweet & Sticky Baked Tempeh (for 4):
🔹️ 8 California Prunes.
🔹️ 1 tablespoon tomato paste.
🔹️ 2 tablespoons tamari.
🔹️ 4 tablespoons lemon juice.
🔹️ 1 teaspoon blackstrap molasses.
🔹️ 1 teaspoon onion powder.
🔹️ 1 teaspoon garlic powder.
🔹️ 1/2 teaspoon paprika.
🔹️ 1/4 teaspoon cinnamon.
🔹️ 1/4 teaspoon black pepper.
🔹️ 1 cup water.
🔹️ 2 packages tempeh (225 g/8 oz).
1. Preheat the oven to 400F and line a baking tray with parchment paper
2. Add all ingredients except for tempeh to a blender and blend until smooth
3. Cut tempeh into cubes, dip into the prune sauce to coat, and place on the baking sheet
4. Bake in the oven at 400F for 15-20 minutes, until it gets crispy around the edges. Serve with more of the marinade as sauce and a side of vegetables, noodles, rice, or quinoa. Enjoy!