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Chili Crisp Tempeh Power Bowl with Sesame Cabbage

This steamed dish pairs tempeh, sliced with napa cabbage, shredded, chili crisp and sesame oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
easy
Balanced High satiety Vegetarian Vegan
300 kcal 2000 kcal
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Estimated macros per portion

40 g Protein
77 g Carbohydrates
24 g Fat
21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 53g barley, dry 188 kcal
  • 115g tempeh, sliced 222 kcal
  • 92g edamame, shelled and cooked 110 kcal
  • 122g napa cabbage, shredded 31 kcal
  • 14g chili crisp 25 kcal
  • 8g soy sauce (or tamari) 6 kcal
  • 9g rice vinegar 2 kcal
  • 8g sesame oil 71 kcal

Cooking instructions

  1. barley
    Cook barley; keep warm.
  2. chili crispsoy sauce (or tamari)rice vinegarsesame oil
    Whisk chili crisp, rice vinegar, soy sauce, and half the sesame oil to make a quick dressing.
  3. edamame
    Steam edamame until hot.
  4. tempehchili crispsesame oil
    Crisp tempeh: heat a nonstick skillet, add remaining sesame oil, and sear tempeh 2-3 minutes per side until browned.
  5. barleytempehedamamenapa cabbage
    Toss cabbage with half the dressing. Assemble bowl: barley, cabbage, edamame, tempeh. Drizzle remaining dressing over top.

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