Vegan Sesame Tempeh Rice Bowl

Name: Vegan Sesame Tempeh Rice Bowl
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 3 serving
Ingredients: 2 tablespoons rice vinegar; 2 tablespoons tamari; 2 tablespoons no-sugar-added almond butter; 2 tablespoons toasted sesame oil; 2 tablespoons pure maple syrup; 1- inch piece of fresh ginger; 1/4 teaspoon crushed red pepper flakes; 1 (8-ounce or 227g) block of tempeh; 2 medium carrots; 1 medium red bell pepper; 1 cup shredded napa cabbage; 1 bunch of scallions; 1/4 cup chopped fresh cilantro; 1/4 cup sunflower seeds; 1 tablespoon sesame seeds; 2 tablespoons Tahini; 1/2 tablespoon tamari; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 teaspoon pure maple syrup; cooked brown rice

User Reviews

4.9

60 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
Servings
3
Calories
567 kcal
Course
Lunch, Dinner
Cuisine
Thai

Vegan Sesame Tempeh Rice Bowl

Bianca Sampson

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Marinated Tempeh

2 tablespoons rice vinegar
2 tablespoons tamari (or soy sauce)
2 tablespoons no-sugar-added almond butter
2 tablespoons toasted sesame oil
2 tablespoons pure maple syrup
1- inch piece of fresh ginger (peeled and grated or minced)
1/4 teaspoon crushed red pepper flakes
1 (8-ounce or 227g) block of tempeh

Vegetable Slaw

2 medium carrots, cut into matchstick pieces
1 medium red bell pepper, cut into thin strips
1 cup shredded napa cabbage
1 bunch of scallions (green parts only; the white parts are not low FODMAP)
1/4 cup chopped fresh cilantro
1/4 cup sunflower seeds
1 tablespoon sesame seeds

Dressing

2 tablespoons Tahini
1/2 tablespoon tamari (or soy sauce)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon pure maple syrup

For serving

cooked brown rice

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Instructions

Steam the tempeh (optional): Place the block of tempeh in a steamer basket and steam for 10 minutes. This step helps remove the bitter taste characteristic of tempeh. Slice the steamed tempeh into 8 pieces.
Prepare the tempeh marinade: Whisk together all of the marinade ingredients in a shallow dish or pie plate until smooth. Add the tempeh pieces and coat thoroughly in the marinade. Refrigerate for at least 2 hours or up to overnight.
Bake the tempeh: Preheat the oven to 375°F (or 190°C). Place the tempeh in an ovenproof dish or on top of a baking sheet and bake for 12-15 minutes, then flip the pieces over and bake for another 5-10 minutes.
Prepare the veggie slaw: Combine the sliced carrots, bell pepper, Napa cabbage, scallions, and cilantro in a bowl. Top with the sunflower seeds and sesame seeds.
Make the dressing: In a small bowl, whisk together all of the ingredients until smooth. Pour the dressing over the vegetables and toss well to coat all of the vegetables.
Serve the veggie slaw over the cooked brown rice and with the baked tempeh pieces on top.

Nutrition Information

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Calories 567kcal (28%) Carbohydrates 34g (11%) Protein 24g (48%) Fat 41g (63%) Saturated Fat 6g (30%) Polyunsaturated Fat 16g Monounsaturated Fat 16g Sodium 886mg (37%) Potassium 902mg (26%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 8299IU (166%) Vitamin C 62mg (69%) Calcium 234mg (23%) Iron 5mg (28%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 567 kcal

% Daily Value*

Calories	567kcal	28%
Carbohydrates	34g	11%
Protein	24g	48%
Fat	41g	63%
Saturated Fat	6g	30%
Polyunsaturated Fat	16g	94%
Monounsaturated Fat	16g	80%
Sodium	886mg	37%
Potassium	902mg	19%
Fiber	6g	24%
Sugar	15g	30%
Vitamin A	8299IU	166%
Vitamin C	62mg	69%
Calcium	234mg	23%
Iron	5mg	28%