Tempeh Tagine Bowl
Preparation time
Cooking time
Total time
This bowl is nutritious, filling, simple to make and absolutely delicious. Packed with the spiced, vibrant flavours of a tagine and the sweetness of roasted squash.
Recipe type: Main, Salad
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 2
  • For the Tempeh:
  • 200g tempeh, cut into 1-2cm cubes
  • 1 tomato, chopped small
  • Juice of 1 lemon
  • 2 tbsp good soy sauce
  • 1 tbsp maple syrup
  • 4 garlic cloves, minced
  • 1 tsp each of smoked paprika, cinnamon, ground coriander, ground cumin, turmeric, ground ginger, cayenne
  • 2 tsp dried rosemary
  • Black pepper
  • For the Squash:
  • 1 winter squash (butternut/acorn/coquina)
  • Handful of fresh sage leaves (about 6)
  • 1 tsp each of smoked paprika, cayenne
  • 1 tbsp olive oil
  • 1 white onion, cut into segments
  • 4 large leaves of cavolo nero (or other kale)
  • Other ingredients:
  • 50g quinoa
  • 1 tin puy lentils (400g / 240g drained weight) or 100g dried puy lentils
  • 10 dried apricots, chopped small
  • 1 tsp olive oil
  1. At least 30 minutes in advance: Combine all of the tempeh marinade ingredients together in a bowl, carefully stir in the tempeh cubes so that they are fully coated and set aside to soak up all the flavours.
  2. Heat the oven to 200°C / 400°F / Gas Mark 6.
  3. Chop the squash into 1-2cm cubes, discarding the stringy flesh and removing the seeds. If you're not using an organic squash, you might also want to peel it. Slice the sage leaves into thin ribbons. Put the cubes on a large roasting tray and toss with the olive oil, sage leaves, paprika and cayenne.
  4. Place on the top shelf of the oven and cook for 20 minutes.
  5. In the meantime, cook the quinoa according to packet instructions. This should take about 12 minutes. If you're using dried lentils, cook these too (they'll take around 30 minutes).
  6. Once the squash has been cooking for 20 minutes, give it a stir and add the onion segments to the tray. Return to the oven for 10-15 minutes more.
  7. While this is cooking, heat the remaining olive oil in a good non-stick frying pan and cook the tempeh for about 10 minutes, until all the marinade has cooked off and the edges start to char slightly.
  8. Rip up the cavolo nero/kale leaves into bite-sized pieces, discarding the tough central stem, and chuck these onto the squash tray for a final 5 minutes.
  9. To serve, combine everything in a large bowl and serve.
Recipe by The Whole Ingredient at https://www.thewholeingredient.com/2015/11/21/tempeh-tagine-bowl/