Sweet and Spicy Tempeh Bowls

Ingredients

• 8 oz. tempeh
• 1/2 cup water
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 Tbsp brown sugar
• 1 Tbsp olive oil
• 1 cup cornmeal
• 3 cups water
• 2 Tbsp butter
• 15 oz. black beans, rinsed
• 2 oz. shredded cheddar
• 1 avocado, sliced
• 2 green onions, sliced
• 4 Tbsp ranch dressing

Directions

1. Slice the tempeh block into 32 slim triangles. With the block used here, that means dividing it into 8 even squares, cutting every square into two triangles, then splitting each triangle through the middle so the pieces are thinner. Put the tempeh into a large non-stick skillet.
2. Stir together the water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil to make the marinade. Pour it into the skillet with the tempeh, set the pan over medium-high heat, and let everything bubble, stirring now and then, until the liquid has disappeared and the tempeh is just starting to take on a little color, about 10 minutes. Take the pan off the heat.
3. For the polenta, add the cornmeal, salt, and water to a medium sauce pot. Set it over medium-high heat and whisk as it comes to a boil. When it begins boiling, lower the heat to medium-low and cook for 2-3 minutes longer, until the mixture is thick. Move the pot off the heat and stir in the butter.
4. Assemble each bowl with 1 cup of polenta as the base. Top with 1/4 of the tempeh, 1/4 of the black beans, a small pinch or two of cheddar, about 1/2 oz., 1/4 of the avocado, some green onions, and a light drizzle of ranch. Eat right away, or chill and warm up later.