Coconut-Curry Grilled Tempeh, Veggie and Millet Bowl 12

If you are a vegetarian (or even not) you have probably heard of Amy’s Products; especially the brown rice bowls.  I wanted to try my hand at recreating them for a while so over the weekend I attempted a curry tempeh version.
I simply mixed up a marinade and steamed the tempeh while I chopped veggies.  I poured the marinade over and let it sit over night.  While that was marinated I cooked up some millet in veggie broth with some onions.

My daughter skewered the veggies on Fire Wire Stainless Steel Flexible Grilling Skewers. I love these things because the ends aren’t sharp so even a 2 year old can thread big chunks of veggies! We then threw them on the grill with the tempeh.  Once it was done we chopped it all up and put it over the millet.
Voila.  Dawn’s Curry Millet Bowl. 

Coconut Curry Grilled Tempeh, Veggie and Millet Bowl
Serves 4
**See below for Pts Plus
1 cup light coconut milk
1 3/4 Tbsp curry
1 tsp cayenne
2 Tbsp tahini
1 tsp ground ginger
1 Tbsp honey
1 Tbsp miso
1 package tempeh
Mixed vegetables*** chopped into 2 inch pieces
1/2 cup millet
1 1/2 cups vegetable broth
1/2 onion, diced
2 cups thinly sliced spinach
Salt, pepper and garlic powder
Splash of light coconut milk over each bowl for added sweetness (optional)
1. Mix the marinade.  Slice tempeh into desired shape, steam for 10 minutes.  Place into 1/2 the marinade and gently toss to coat.  Thread vegetables onto skewers and pour remaining marinade over vegetables.  Marinate tempeh and vegetables over night.
2. Add millet, onions and broth to a small pot.  Bring to a boil, reduce heat and cook 25 minutes or until cooked through.  Sprinkle salt, pepper and garlic powder.
3. Preheat grill to medium.  Grill vegetables and tempeh 10 minutes or until grill marks appear.  Flip and grill an additional 10 minutes.  Remove from heat, dice veggies.  Divide millet mixture, 1/2 cup spinach, vegetables and tempeh over each of four bowls. Season with salt, pepper and garlic powder, to taste as needed.  Add a splash of coconut milk over each if desired. 
Note: When reheating add a bit of water or some additional coconut milk to moisten tempeh if needed.
**Tip: To save time, skip the skewer step for the vegetables. Simply toss them in a bowl with the marinade then transfer them to some heavy duty foil with a slotted spoon and place that on the grill rack.
***Mixed Vegetables I used:
1 zucchini
1 squash
1 onion
5 ounces mushrooms
1 green bell pepper
5 ounces grape tomatoes
Nutrition Facts
4 Servings
**This is actually a higher estimate of the cals and fat etc. as a good bit of the marinade stays in the bowl but since it is in the recipe I have to count it.
**9 WW Pts Plus

Calories 321.3
Total Fat 15.0 g
Saturated Fat 5.6 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 3.6 g
Cholesterol 0.0 mg
Sodium 311.5 mg
Potassium 1,059.5 mg
Total Carbohydrate 35.3 g
Dietary Fiber 6.2 g
Sugars 10.9 g
Protein 17.0 g

Vitamin A 35.7 %
Vitamin B-6 31.2 %
Vitamin C 76.9 %
Vitamin D 9.1 %
Copper 42.8 %
Folate 21.9 %
Iron 28.2 %
Magnesium 29.6 %
Manganese 75.0 %
Niacin 26.6 %
Phosphorus 37.4 %
Riboflavin 36.8 %
Thiamin 22.6 %

About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

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