Baked Tempeh Rice Bowls

By Deryn Macey

5 from 4 votes

on Sep 01, 2020, Updated Aug 29, 2024

Jump to RecipeRate Recipe

This post may contain affiliate links.

These healthy baked tempeh rice bowls feature amazing marinated tempeh, brown rice, cabbage slaw and broccoli for an simple, high-protein vegan meal that’s easy to make.

Colourful bowl of brown rice, baked tempeh cubes, broccoli and sliced cabbage.

Table of Contents

About the Recipe

These bowls are made with the most tempeh that’s marinated in an almond butter sweet chili sauce and baked until gooey and caramelized. They’re great for meal prep or an easy meal any night of the week and are vegan, gluten-free, high in fiber and oil-free.

If you’re new to tempeh, it’s a wonderful source of plant-based protein that is much like tofu though firmer with a stronger, nutty and earthy flavour. You can also try it in these Vegan Tempeh Tacos, Vegan BBQ Tempeh Bowls, Vegan Tempeh Stir Fry and Garlic Herb Marinated Tempeh.

Ingredients

Labelled ingredients in bowls for making a tempeh brown rice bowl.
  • Tempeh: look for plain tempeh, it’s pretty easy to find in well-stocked grocery stores and typically located alongside tofu. Tofu can be used in place of the tempeh, using the same method of preparation
  • Rice: I used brown rice but wild rice or white rice work to. You can use quinoa, white rice or farro in place of the brown rice. For a low-carb option, use cauliflower rice.
  • Cabbage: I used red cabbage but green cabbage also works
  • Broccoli: No broccoli? no problem! Try steamed cauliflower, grated carrot, zucchini, bell peppers or stir fry mushrooms and snap peas.
  • Add Sauce: If you want to add sauce to the bowls, try Miso Sesame Dressing, Miso Tahini Dressing, Almond Satay Sauce or the peanut sauce from these Peanut Tofu Bowls.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step by Step Instructions

Step 1. Mix the cubed tempeh with the marinade ingredients and let sit for an hour up to overnight. After marinating, pop it on to a baking tray and bake for 20 minutes at 400 F until hot, gooey and slightly crisped on the outside.

Quick Tip: About 30 minutes before you plan to start baking the tempeh, start cooking the brown rice if you don’t have any prepared (see step 2).

Baked tempeh on a baking tray lined with parchment paper.

Step 2. Cook the brown rice stovetop according to package instructions or in an Instant Pot.

You’ll need about 45 minutes to cook regular brown rice so plan this step accordingly. If your’e in a pinch, you can use a cooking rice such as jasmine or basmati.

Cooked brown rice in a large pot.

Step 3. Thinly slice the red cabbage using a knife or mandolin. I recommend using a mandolin slicer if you have one, it will give you nice thin, uniform slices. If not, do your best to thinly slice with a knife.

Add the cabbage to a large bowl and mix with the vinegar, sweetener and a pinch of salt.

Slaw Sweetening Options: Maple syrup, coconut sugar, sugar or agave. Start with 1 tsp and adjust to your preference.

Shredded red cabbage in a bowl.

Step 4: Finally, steam the broccoli, assemble the bowls and enjoy a healthy, delicious meal!

Bowl of brown rice, broccoli, sliced red cabbage and baked tempeh cubes.

Storage

  • Fridge: Assembled bowls can be stored in the fridge in a sealed container for up to 3 days.
  • Reheating: Enjoy cold or heat in the microwave until warmed to your preference. Can also toss everything in a skillet and heat it all up as a stir fry.
  • Meal Prep Tips: Brown rice, cabbage slaw and tempeh can be made up to 4 days in advance. Broccoli can be chopped and stored in advance but I recommend steaming it just before eating so it’s nice and fresh.

More Vegan Bowls

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

⭐⭐⭐⭐⭐

Colourful bowl of brown rice, baked tempeh cubes, broccoli and sliced cabbage.
5 from 4 votes

Baked Tempeh Rice Bowls

By: Deryn Macey
These delicious bowls are made with just 4 simple ingredients but they’re full of flavour and so satisfying. Careful though, the marinated tempeh is addictive!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Save Recipe Pin Recipe Rate Recipe Print Recipe
Save Recipe
Enter your email & get the recipe!
Please enable JavaScript in your browser to complete this form.

Ingredients 

For the Tempeh Marinade

  • 1 package plain tempeh, cubed (approx. 220 g)
  • 3 tbsp almond butter, 45 g
  • 3 tbsp soy sauce or gluten-free tamari, 45 mL
  • 2 tbsp sweet chili sauce, 30 g
  • 1 tbsp rice wine vinegar, 15 mL
  • 1 tsp garlic powder
  • 2 tbsp water

For the Cabbage Slaw

  • 4 cups thinly sliced red cabbage
  • 1 tbsp vinegar of choice or fresh lime juice
  • 1 tsp coconut sugar or maple syrup

For the Bowls

  • 2-3 cups cooked brown rice, approx. 1/2-3/4 per bowl
  • 4 cups chopped and steamed broccoli, approx. 1 cup per bowl

Instructions 

  • To make the tempeh, mix the marinade ingredients together in a container then add the cubed tempeh and mix well. Let sit for 20-30 minutes to marinate. When you’re getting ready to start the recipe, preheat the oven to 425 F. Place the tempeh cubes on a parchment paper-lined baking tray and bake for about 20 minutes until hot, gooey and starting to crisp.
  • If you don't already have brown rice cooked, prepare some now according to package instructions. Depending on your nutritional needs, use anywhere form 1/2 cup to 1 cup of cooked brown rice per serving.
  • Thinly slice the red cabbage using a mandolin if you have one. If not, use a sharp knife. Add to a mixing bowl and mix with the vinegar, sweetener and a pinch of salt. Set aside until you're ready to assemble the bowls.
  • Bring a pot of water to a boil stovetop to prepare for steaming the broccoli. Once boiling, steam the broccoli for 5-6 minutes using a steamer basket until bright green and tender but still crisp (al dente). If you don't have a steamer basket, bring about 1/2 inch of water to a boil in a large skillet or pot, add the broccoli, cover and steam for 5-6 minutes. Remove the lid and drain.
  • Divide the cooked brown rice, cabbage slaw, steamed broccoli and baked tempeh between 4 servings.

Notes

If you’d like add a sauce to this bowl, make a batch of almond satay sauce, miso tahini dressing, miso sesame dressing or the coconut peanut sauce from this tofu kale salad recipe.
If you can’t find tempeh for this recipe, it can be substituted with firm or extra-firm tofu, following the same preparation methods. The tempeh is best with time to marinade but if you’re in a pinch, just mix well and bake right away.
Store leftovers in airtight containers in the fridge for up to 3 days.

Nutrition

Serving: 1bowl, Calories: 262kcal, Carbohydrates: 36g, Protein: 13g, Fat: 9g, Sodium: 700mg, Fiber: 7g, Sugar: 4g
Like this recipe? Rate and comment below!

Update Note: Originally published on February 20, 2019. Updated with new photos and text on September 1, 2020.

Categorized as:
, , , , , ,

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. 5 stars
    I use tofu instead of tempeh, and it’s the best tofu ever. Hot or cold – it’s foolproof! Thanks for the great recipe 🙂

    Reply

    1. 5 stars
      Made this and it was awesome . Flavor was amazing. Made it with quinoa and was just as good. Love it!!

      Reply

  3. I’m excited to try this recipe! I was wondering do you recommended eating it cold the next day or warmed up?

    Reply

  4. 5 stars
    I always feel like I’m getting a ‘restaurant meal’ when so make your recipes. Very, very good! (4 cups of slaw per bowl? Am I measuring veggies incorrectly?)

    Reply