NourishMainModerateVeganHigh Protein
Miso Glazed Tempeh And Asparagus Grain Bowl
Toasted oats and bright sauerkraut add texture and fermented lift
15 minutes prep25 minutes cookServes 2520 kcal per serving
The Story
This bowl celebrates fermentation as structure. Tempeh is lacquered in savory miso and cooked gently until its edges caramelize. Tender asparagus and a scattering of toasted oats create a contrast of silk and crunch. A bright spoon of sauerkraut finishes each bite with a living tang.
Combine fermented proteins and vegetables with whole grain textures to create stable ecological meals. Gentle cooking preserves prebiotic fibers and lets microbes from fermented foods arrive intact at the table.
Ingredients
- Tempeh250 g
- White Miso Paste2 tablespoons
- Water2 tablespoons
- Asparagus Trimmed300 g
- Sauerkraut1/2 cup
- Old Fashioned Oats3/4 cup
- Leek Thinly Sliced1/2 cup
- Garlic Minced2 cloves
- Pinch Of Sea Salt
Method
- 1Preheat the oven to 200 degrees celsius and spread the oats on a tray to toast about 8 to 10 minutes until golden.
- 2Whisk the miso with water to a brushable glaze and slice the tempeh into slabs.
- 3Brush both sides of the tempeh with the miso glaze and lay on a baking tray alongside the asparagus.
- 4Roast gently for 12 to 16 minutes until the tempeh is glossy and asparagus is tender.
- 5Sauté the leek and garlic in a dry nonstick skillet briefly to soften and then toss together with the toasted oats and sauerkraut.
- 6Assemble bowls with glazed tempeh asparagus and the oat and sauerkraut salad. Serve warm so the fermented notes remain vibrant.
Nutrition
Per serving
32g
Protein
48g
Carbs
18g
Fat
Calories520
Fibre8g
Sugars8g
Vitamins
Vitamin C Mg30
Vitamin B2 Mg0.5
Minerals
Iron Mg4.5
Calcium Mg100
Utensils
OvenBaking TraySkilletMixing BowlMeasuring Spoons
This way of cooking
Microbiome Architecture
Gut health, digestion, microbiome diversity.
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