Tag Archives: one bowl dinner

Meatless Any Day of the Week

When I discuss being a vegetarian with people, usually they say things like “I could NEVER live without eating meat”.  I would never be so bold as to say, everyone should be a vegetarian or vegan, but perhaps you could find it within you to give the “weeknight vegetarian” concept a try.  Shoot for 2-3 nights in the regular week, to go meat-free.  This might be a practice you observe currently and just don’t really recognize it.  Why don’t you give it a shot?  Start with this simple and fast weeknight recipe, Sesame-Honey Tempeh & Quinoa Bowl.  You won’t miss the meat AND you can incorporate that “quinoa  stuff” that you bought a while back after seeing it on Oprah, into this meal.   Recipe courtesy of Eating Well Magazine.  Mr. Wonderful says: “WOW, that red quinoa sure is nutty.  Is that sesame?”  Why yes it does, and yes it is.  Mr. Wonderful approved.

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There are two components to the recipe a slaw and the tempeh:

Sesame-Honey Tempeh & Quinoa Bowl


  • 2 cups water
  • 1 cup quinoa, rinsed (I prefer the red quinoa, but any will do)
  • 2 cups grated carrots (about 3 large)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds, toasted (see Tip)
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced-sodium soy sauce


  • 2 tablespoons sesame oil
  • 2 8-ounce packages tempeh (see Note), crumbled into bite-size pieces
  • 3 tablespoons honey
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 2 scallions, sliced


  1. To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
  2. To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
  3. To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
  4. Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
  5. Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.


  • Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.

Per serving: 536 calories; 27 g fat (5 g sat, 9 g mono); 0 mg cholesterol; 53 g carbohydrates; 13 g added sugars; 28 g protein; 5 g fiber; 588 mg sodium; 899 mg potassium.

Nutrition Bonus: Vitamin A (182% daily value), Magnesium (46% dv), Iron (32% dv), Folate (27% dv), Potassium (26% dv), Calcium (21% dv), Zinc (19% dv).