Happy New Year! Today marks the official start of my 31-Day Vegetarian Challenge. I must say that the first recipe for the challenge, Sweet & Spicy Tempeh Bowls, is delicious. A bowl meal was my first meal of the month. They are easy to prepare and fill and can be stored well for leftovers. My favourite sweet and spicy spice mix is creamy polenta with black beans, cheddar and avocado, and a drizzle of ranch dressing. This bowl has the perfect combination of sweet, spicy and creamy!


Tempeh is essentially a block made from fermented soybeans. However, you can find tempeh made using other beans and grains. This is great news, especially for those with soy allergies. Tempeh is a great vegetarian protein source. It’s just as versatile and as versatile as tofu. However, it has a much more texture (IMHO). Tempeh is versatile because it has a slightly nutty taste and absorbs all flavours. Although it has a similar texture to beans, you can cut and slice it in various shapes because they are in a block form.


This 8oz container costs $3. It’s approximately the same price as beef, so I use it sparingly. To offset the high price and lower the overall cost of the recipe, I have paired tempeh with other bulky, inexpensive ingredients like black beans and polenta.


Hahaha! I would if I had a dime for each time I get this question. Sliced avocado is a common addition to my meal prep bowls. They become slightly grey around the edges after a few days but never turn completely black. I find this acceptable as the avocado tastes the same. You can still enjoy the flavour of the avocado, but it may bother you.


With various textures and bold flavours, sweet and spicy Tempeh Bowls make a great meal prep option.

Prep time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes



  • 8 oz. tempeh ($3.19)
  • 1/2 cup water (0.00)
  • 1/2 teaspoon garlic powder ($0.05).
  • 1/2 tsp smoked paprika ($0.05)
  • 1/2 tsp cayenne pepper ($0.05)
  • 1/2 tsp salt ($0.02)
  • 2 Tbsp brown Sugar ($0.08)
  • 1 Tbsp olive oil ($0.16)


  • 1 cup cornmeal (0.24)
  • 3 cups of water ($0.00
  • 1/2 tsp salt ($0.02)
  • 2 Tbsp butter ($0.12)


  • 1 15oz. 1 15oz.
  • 2 oz. shredded cheddar ($0.44)
  • 1 avocado, sliced ($0.49)
  • Two sliced green onions ($0.20).
  • 4 Tbsp ranch dressing ($0.31)


  • The block of tempeh should be cut into 32 triangles. To make the block, I cut it into eight equal-sized squares. Then, I cut each square into two triangles. Finally, I cut the thickness of each triangle in half so that the pieces are thinner. Place the tempeh triangles in a large nonstick skillet.
  • Combine the water, garlic powder and smoked paprika with the salt, brown sugar and olive oil to make the sweet and spicy marinade. This mixture should be poured over the tempeh. The heat on the skillet should be turned to medium. Once the liquid has evaporated, turn the heat low and cook the tempeh for about 10 minutes. The tempeh should be taken off the heat.
  • Make the polenta by combining the cornmeal with the water and salt in a medium saucepan. Then heat the pot on medium heat. Stir constantly while bringing it to a boil. Turn the heat down to medium-low and simmer the mixture for 2-3 minutes or until it has thickened. Stir in the butter and remove the polenta from heat.
  • Start with 1 cup of polenta. Next, add 1/4 cup of the sweet and spice tempeh triangles. 1/4 cup rinsed black beans. Finally, add a pinch of shredded cheese (about 1/2 oz). 1/4 cup of avocado, 1/4 cup of the ranch, and a sprinkle of green onion. Serve immediately or refrigerate to reheat later.


Serving Size: 1 Serving Calories 667.15 Kcal Carbohydrates 68.68 G Protein 25.83 G Fat 34.3 g Sodium 1020.15 mg Fiber 12.1 g

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