Vegetarian · 30 min
Crispy Tempeh Bowl with Roasted Beets, Maple-Lemon Kale & Couscous
- 30 min
- 2–6 servings
- 694 kcal / serving
Crispy tempeh sits atop fluffy couscous with beet wedges and maple-lemon kale for a textured, bright weeknight bowl. The beets roast until tender, the tempeh crisps, and the kale is lightly wilted with citrusy dressing.
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Ingredients
- 2 mediumbeets
- 8 fl ozchicken or vegetable broth
- ½ bunchkale
- ½lemon
- 1 (8 oz) packagetempeh
- ½ cupwhole wheat couscous
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, mayonnaise, pure maple syrup, salt, soy sauce
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumbeets
- ½ bunchkale
- ½lemon
- lemons
Dairy, eggs & chilled
- 1 (8 oz) packagetempeh
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ cupwhole wheat couscous
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| beets | 2 medium | 4 medium | 6 medium |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| lemon | ½ | 1 | 1 ½ |
| tempeh | 1 (8 oz) package | 2 (8 oz) packages | 3 (8 oz) packages |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to 450°F. Wash and dry the beets, kale, and tempeh.
- 2. Cut the beets into ¼-inch wedges and place them on one half of a baking sheet. Toss with a little oil, salt, and pepper, then spread in an even layer.
- 3. Slice the tempeh into ½-inch strips and place them on the other half of the sheet. Drizzle with soy sauce and oil, season with pepper, and spread out.
- 4. Roast the sheet, stirring halfway through, until the beets are tender and the tempeh is crisp, about 20 minutes. Remove the sheet and season the tempeh with a touch more soy sauce, tossing to coat.
- 5. In a small saucepan, bring the broth to a boil, then remove from heat and add the couscous. Cover and let stand 10 minutes, then fluff with a fork.
- 6. In a small bowl, whisk together lemon juice, mayo, oil, Dijon, maple syrup, salt, and pepper to make the dressing; set aside.
- 7. Prepare the kale by removing stems and chopping into bite-sized pieces. Place in a medium bowl and add half of the dressing. Massage the kale for 1–2 minutes until wilted, then set aside the remaining dressing.
- 8. To serve, divide the couscous between bowls. Top with the wilted kale, roasted beets, and crispy tempeh, then drizzle with the remaining dressing.
Two tips
- Make-ahead: roast beets and tempeh up to a day ahead; rewarm briefly before serving. Massage kale with dressing just before eating for best texture.
- Serving idea: if you like extra creaminess, whisk in a bit more mayo or a little more lemon juice into the dressing before serving.
Nutrition per serving
- Calories
- 694 kcal
- Protein
- 35 g
- Carbs
- 60 g
- Fat
- 40 g
- Fiber
- 9 g
- Sodium
- 180 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.