Maple-Glazed Tempeh & Barley Bowl

This nourishing vegan bowl layers chewy pearl barley, bright steamed broccoli, and golden pan-seared tempeh glazed in a sweet-savory maple-tamari sauce, all finished with a silky almond butter drizzle that ties the whole dish together. The tempeh develops a deep caramelized crust as the maple syrup reduces with tamari, garlic, and ginger, giving it a satisfying sticky-sweet exterior while staying tender and protein-packed inside. Pearl barley brings a wonderfully chewy, almost nutty texture that holds up beautifully against the glazed tempeh and crisp-tender broccoli, making this bowl as filling as it is balanced. It's an easy weeknight dinner that comes together in under an hour, with minimal cleanup thanks to using just one pan for the tempeh and one pot for the barley. Packed with plant-based protein, fiber, and healthy fats from the almond butter drizzle, this bowl is a complete, nutrient-dense dinner that works well for meal prep too — simply store the components separately and reheat with a fresh drizzle of sauce when ready to eat.

Ingredients

• 1 cupPearl barley, rinsed
• 2.5 cupsvegetable broth, for cooking barley
• 16 ozTempeh, two 8-oz blocks, sliced into thin triangles or strips
• 0.25 cupmaple syrup
• 3 tbspTamari, or soy sauce
• 1 tbsprice vinegar
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 2 tbspNeutral oil, such as avocado or grapeseed oil, divided
• 4 cupsbroccoli florets
• 0.33 cupalmond butter
• 3 tbspWarm water, to thin the drizzle, plus more as needed
• 1 tbsplemon juice
• 1 tbspsesame seeds, for garnish, optional
• 2 stalksscallions, thinly sliced, for garnish
• 0.5 tspsalt, to taste

Method

No instructions listed.