If you enjoyed my homemade hummus recipe last week, then you’re sure to enjoy this spiced tempeh hummus bowls recipe as well. Use homemade hummus for the base of the bowl, then top with a spicy marinaded & seared tempeh along with a blend of fresh produce and herbs.
For the fresh produce and herbs I used diced tomatoes and cucumbers with a little red onion for bite. Then I mixed in fresh parsley and dill to add even more freshness and brightness. You could make it with either parsley or dill if you don’t have both.
For the tempeh, crumble it by roughly chopping it into chunks, the squeezing/massaging the chunks in your hands over a bowl until well broken up. Whisk together a simple marinade and toss with the tempeh to coat. It only needs to rest as along as it takes you to chop up the veggies, then you’re ready to sear!
I love the textures going on in these bowls. The hummus is creamy, the fresh tomato and cucumber medley is juicy and the pan seared tempeh is chewy, with just a touch of heat. I love to eat it with just a little bit of everything in each bite.
Variations for the Spiced Tempeh Hummus Bowls recipe:
Swap the Protein: I tried this recipe with both tofu and chickpeas as well as the tempeh. The chickpeas were a close second protein choice (I love toasting chickpeas in a skillet) but I prefer the tempeh just to mix in another protein source (the hummus is already made with chickpeas). The tofu was soft, so it was my least favorite (and I love tofu).
How to eat it: I like to get a little of everything in each bite. You can mix it all together or, my favorite, spread the tempeh and cucumber evenly across the top of the hummus for scooping.
Not into bowls? Try serving it in a wrap or pita instead.
Simple swaps: Cherry tomato for the Roma tomato, shallot for the red onion, cilantro for the parsley/dill, lime juice for the lemon juice, ground red pepper for the cayenne to reduce heat, or try a flavored hummus in place of a classic hummus.
- 1 ½ TBS ketchup
- 1 TBS lemon juice
- 1 tsp each: cumin and paprika
- ¼ tsp salt
- ⅛ tsp cayenne (or more to taste)
- 8 oz package tempeh, crumbled
- 3 TBS olive oil
- 1 small roma tomato, diced (about ½ cup)
- 1 5-6 inch cucumber, diced (about ¾ cup)
- ¼ cup red onion, diced
- 2 TBS minced tender herbs such as parsley and/or dill
- 8oz hummus, about 1 cup (Homemade or store-bought)
- Whisk together the ketchup, lemon juice, cumin, paprika, salt, and cayenne. Mix in the tempeh and stir to coat. Let rest 10-15 minutes while you prep the vegetables.
- Mix together the tomato, cucumber, onion, and herbs. Set aside.
- Heat oil in a skillet until shimmering. Add the tempeh mixture, stirring to coat. Cook until the tempeh starts to brown, stirring occasionally.
- Spread hummus in the bottom of 2 bowls. Top with spiced tempeh and the cucumber mixture. Serve.
