Vegan Sesame Tempeh Rice Bowl
User Reviews
4.9
40 reviews
Excellent
Vegan Sesame Tempeh Rice Bowl
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
Marinated Tempeh
- 2 tablespoons rice vinegar
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons almond butter no-sugar-added
- 2 tablespoons sesame oil toasted
- 2 tablespoons pure maple syrup
- 1- inch ginger peeled and grated or minced, piece, fresh
- 1/4 teaspoon red pepper flakes crushed
- 1 tempeh 8-ounce or 227g block
Vegetable Slaw
- 2 carrot cut into matchstick pieces, medium
- 1 red bell pepper cut into thin strips, medium
- 1 cup Napa cabbage shredded
- 1 scallion green parts only; the white parts are not low FODMAP, bunch
- 1/4 cup cilantro chopped, fresh
- 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 sesame oil toasted
- 1 teaspoon pure maple syrup
For serving
- brown rice cooked
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
40 reviews
Excellent
Other Recipes
You'll Also Love
