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Smoky Chipotle Tempeh Bowls
1/2 cup plain Greek yogurt
3 Tbsp. juice from 2 limes, plus wedges for serving
1/4 tsp. ground cumin
Salt and pepper
1/4 cup honey
1/4 cup olive oil
3 garlic cloves, minced
2 canned chipotle peppers in adobo, minced, plus 2 Tbsp. adobo sauce
2 Tbsp. water
2 (8-oz.) blocks plain tempeh
1 white onion, finely chopped
4 cups cooked brown or white rice
1/4 cup chopped fresh cilantro
Sliced avocado, shredded cabbage, and thinly sliced radishes, for topping
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Smoky Chipotle Tempeh Bowls

Smoky Chipotle Tempeh Bowls

Smoky Chipotle Tempeh Bowls
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Whisk yogurt, 1 tablespoon lime juice, and the cumin in a small bowl and season with salt to taste; set aside until ready to serve. Combine honey, 3 tablespoons oil, remaining 2 tablespoons lime juice, garlic, the chipotle peppers and adobo sauce, water, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk well to dissolve salt; set aside.
2. Fill a medium saucepan with 1" water, set a steamer basket on top, and add tempeh. Bring water to a boil over high, then cover, reduce heat to medium, and steam 10 minutes. Transfer tempeh to a cutting board and pat dry, then cut into bite-size pieces. Discard water and wipe pan dry.
3. Heat remaining 1 tablespoon oil in saucepan over medium until shimmering. Add onion and cook until softened, about 3 minutes, then add tempeh and cook, stirring gently, until heated through, about 1 more minute. Add chipotle mixture and stir to coat, then simmer until sauce is glossy and slightly thickened, 3 to 5 minutes.
4. Rewarm rice if necessary, then toss with cilantro and divide among bowls. Top with tempeh, avocado, cabbage, radishes, and lime yogurt, and serve with lime wedges.
Source: Hannaford fresh Magazine, March-April 2021