Sesame Ginger Power Bowls with Tempeh, Quinoa, and Sweet Potatoes
Prep time
Cook time
Total time
Please note that the recipe uses cooked quinoa. You can use leftover quinoa, or prepare it according to the package directions while the sweet potatoes cook. Also, start the sweet potatoes while the onions pickle, and make the vinaigrette as the sweet potatoes cook to efficiently use time.
Recipe type: Entree
Cuisine: Japanese
Serves: 2 servings
Pickled Pink Onions
  • ¼ cup white wine vinegar
  • 2 teaspoons white sugar
  • ¼ teaspoon salt
  • ½ small red onion, thinly sliced
Sesame Ginger Vinaigrette
  • 2 tablespoons oil (a neutral-tasting oil)
  • 2 teaspoons sesame oil
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons soy sauce or gluten-free tamari
  • 2 teaspoons toasted sesame seeds
Power Bowls
  • 1 tablespoon + 1 teaspoon oil, divided
  • 1 large sweet potato, peeled and cut into ½-inch slices
  • 1 (8-ounce) package tempeh (like Lightlife Original), cut crosswise into 8 triangles
  • 2 tablespoons soy sauce
  • 2 cups baby spinach or kale
  • 2 cups cooked tri-color quinoa, at room temperature
  • ½ ripe avocado, cubed
  • ½ cup canned chickpeas, rinsed and drained
  • 6 red grape cherry tomatoes, halved
  • 6 yellow grape cherry tomatoes, halved
  • ½ cup pea shoots
Pickled Pink Onions
  1. Add the white wine vinegar, sugar, and salt to a small pot, and bring to a boil.
  2. Add the onions to the pot and toss to coat for 15 seconds. Turn off the heat and let the onions sit for 20 minutes, stirring occasionally, until onions are soft and bright pink.
Sesame Ginger Vinaigrette
  1. In a small bowl, whisk together the oils, ginger, rice wine vinegar, soy sauce, and sesame seeds. Pour into two small ramekins, to serve.
Power Bowls
  1. Heat the 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sweet potato slices and cook, turning occasionally, for 15 to 17 minutes, adjusting the heat as necessary, until the potatoes are tender when pierced with knife.
  2. Remove the potatoes to a cutting board and cut each slice into quarters. .
  3. Heat the remaining 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the tempeh and soy sauce, and cook until the tempeh is golden brown and warm, about 2 to 3 minutes per side.
  4. Remove the tempeh from pan, add the baby spinach or kale, and stir for 1 to 2 minutes, just until wilted.
  5. Divide the quinoa between two shallow bowls or plates. Top with the sweet potatoes, pickled pink onions, spinach or kale, avocado, chickpeas, grape tomatoes, pea shoots, and tempeh. Serve with the sesame ginger vinaigrette.
Recipe by Go Dairy Free at