This bowl is nutritious, filling, simple to make and absolutely delicious. Packed with the spiced, vibrant flavors of a tagine, and the sweetness of roasted squash.

Tempeh Tagine Bowl [Vegan, Gluten-Free]





For the Tempeh:
  • 3 cups tempeh, cut into 1/2-inch cubes
  • 1 tomato, chopped small
  • Juice of 1 lemon
  • 2 tablespoons good soy sauce
  • 1 tablespoon maple syrup
  • 4 garlic cloves, minced
  • 1 teaspoon each of smoked paprika, ground coriander, ground cumin, turmeric, ground ginger, and cayenne
  • 2 teaspoons dried rosemary
  • Black pepper, to taste
For the Squash:
  • 1 winter squash, such as butternut, acorn, or coquina
  • 6 sage leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • 1 tablespoon olive oil
  • 1 white onion, cut into segments
  • 4 large leaves of cavolo nero, or other kale
Other Ingredients:
  • 1/3 cup quinoa
  • 1/2 cup De Puy lentils
  • 10 dried apricots, chopped small
  • 1 teaspoon olive oil


  1. At least 30 minutes in advance, combine all of the tempeh marinade ingredients together in a bowl and carefully stir in the tempeh cubes so that they are fully coated and set aside to soak up all the flavors.
  2. Heat the oven to 400°F.
  3. Chop the squash into small 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. 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.

Nutritional Information

Total Calories: 2,272 | Total Carbs: 270 g | Total Fat: 83 g | Total Protein: 142 g | Total Sodium: 1,993 mg | Total Sugar: 52 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.