If you love big, bold flavors, this Tempeh Chimichurri Bowl is a must-try. The nutty, hearty texture of tempeh is paired with the vibrant, garlicky tang of homemade chimichurri, creating a delicious contrast of flavors. With roasted sweet potatoes and fluffy quinoa, each forkful brings a perfect mix of zesty, earthy, and subtly sweet flavors.

This bowl isn’t just packed with flavor—it’s a satisfying, nourishing meal that feels as good as it tastes. Whether you’re a longtime tempeh fan or just starting to experiment with it, this dish is a great way to showcase its versatility. Try it for your next meal and let the chimichurri work its magic!

This meal could be served with 4-6 strips of tempeh per person, so adjust the amount of sweet potatoes and quinoa you cook as needed. I have made the recipe for 4 people with 4 strips per person.

CHIMICHURRI TEMPEH BOWL

Cook Time: 30 minutes total
Prep Time: 30 minutes total
Total Time: 1 hr
Serving Size: 4 bowls
Total Servings: 4

Ingredients:

For the tempeh:
8 oz tempeh
1/2 tsp salt
1/2 tsp smoked paprika
1 tbsp extra virgin olive oil

For the sweet potatoes:
2 large sweet potatoes
2 tbsp extra virgin olive oil
2 tsp salt

For the quinoa:
2 cups dry quinoa
2 tsp salt

For the chimichurri:
1 cup parsley, finely cut (about 2 bunches)
2 red chili peppers, diced
4 garlic cloves, minced
1 tsp dried oregano
1 tsp salt
1/2 cup olive oil
2 tbsp red wine vinegar

Directions:

1. Preheat the oven to 400°F.
2. Peel and dice the sweet potatoes into ½-inch cubes. Drizzle with olive oil and salt, then bake for 30 minutes.
3. Cook the quinoa according to package directions, adding 2 teaspoons of salt to the water. Rinse the quinoa if instructed on the package to remove any residue.
4. Bring water to a boil, remove from heat, and submerge the tempeh for 10 minutes. This step removes the bitter taste of tempeh.
5. While the tempeh soaks, prepare the chimichurri. Finely chop the parsley, dice the red chili pepper, and mince the garlic. Combine all ingredients in a bowl and stir.
6. Check the quinoa and sweet potatoes. Remove from heat if they are finished, and keep them warm.
7. Cut the tempeh into strips. Slice the block in half, then halve each piece again until you have 16 strips.
8. Heat a pan over medium heat. Add olive oil, then place the tempeh strips in the pan. Season with salt and smoked paprika. Cook for 3–4 minutes on each side.
9. Remove the sweet potatoes and quinoa from heat if you haven’t already.
10. First, plate the 1 cup of quinoa, then layer it with a quarter of the sweet potatoes, and then 4 tempeh strips. Top the tempeh 2–3 tablespoons of chimichurri.