Tempeh Kabob Bowls with Pomegranate Glaze. Wholesome, plant-based meal idea for winter.

Pomegranate-Glazed Tempeh Kebab Bowls

Tempeh kebabs with pomegranate glaze and sautéed vegetables. This healthy, vegetarian meal is served with fresh herbs and fiber-rich brown rice.

Course dinner, entree, Main Course
Cuisine gluten-free, Mediterranean, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 people
Author Stephanie McKercher, RDN


Pomegranate-Glazed Tempeh:

  • 2 cups POM Wonderful 100% Pomegranate Juice
  • 1 Halos Mandarin Orange (juice)
  • 1 teaspoon grated ginger
  • 1 block tempeh, sliced into 12 rectangular pieces

Sautéed Vegetables:

  • 1/2 cup sliced red onion
  • 2 carrots, peeled and sliced into strips
  • 1 cup chopped red cabbage
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • salt and pepper to taste

For Serving:

  • 1 cup cooked brown rice (thaw frozen brown rice if desired)
  • 1/2 cup plain yogurt (use dairy-free yogurt for vegan option)
  • 1/4 cup parsley, chopped
  • 1/4 cup fresh mint leaves, chopped


Prepare the pomegranate glaze:

  1. Combine pomegranate juice, juice of mandarin orange, and ginger in a small pot. Bring to a boil and then reduce heat to low and simmer until the sauce is reduced to about half the original volume (about 45 minutes). Remove from heat and set aside. 

Prepare the tempeh:

  1. Skewer the tempeh and brush the glaze onto all sides. Place the skewers on a grill or grill pan (or cook in a hot skillet), rotating and brushing tempeh with additional pomegranate glaze throughout. (Reserve at least 1/4 cup of the glaze to use for vegetables and serving.) Once tempeh is cooked, remove skewers from heat and set aside. 

Prepare the vegetables:

  1. In the meantime, add 2 tablespoons remaining pomegranate glaze to a hot skillet. Add onions and carrots and cook 5-7 minutes. Add cabbage, cumin, cayenne, and salt and pepper and cook until vegetables are tender. 

Assemble the bowls:

  1. Divide brown rice between two bowls and top with vegetables and tempeh. Serve with plain yogurt, parsley, and fresh mint. Drizzle with remaining pomegranate glaze. Enjoy!