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Baked tempeh, brown rice, broccoli and red cabbage in a bowl with Sriracha sauce.

Brown Rice and Baked Tempeh Bowls

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 2-4 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Vegan

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!


Scale

Ingredients

For the Tempeh Marinade

  • 1 package tempeh, cubed (220 g)
  • 3 tbsp almond butter, peanut butter or sunflower seed butter
  • 3 tbsp soy sauce or gluten-free tamari
  • 2 tbsp sweet chili sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp garlic powder
  • 2 tbsp water

For the Cabbage Slaw

  • 4 cups shredded cabbage per bowl
  • 1 tbsp vinegar of choice or fresh lime juice
  • 1 tsp coconut sugar or maple syrup

For the Bowls

  • 1/2 cup cooked brown rice per bowl (make 1 cup dry rice if serving 4)
  • 12 cups chopped and steamed broccoli per bowl

Instructions

  1. If you don’t already have brown rice cooked, prepare some now.
  2. To make the tempeh, mix the marinade ingredients together in a container then add the cubed tempeh and mix well. Marinate at least an hour but preferably 4 hours up to overnight. Once it’s finished marinating, place the cubes on a baking tray and broil in the oven on a rack near the top until browned and gooey, approximately 10-15 minutes, flipping once halfway through.
  3. To make the cabbage slaw, mix up to 6 cups shredded cabbage in a large bowl with the vinegar and your choice of sweetener.
  4. Steam the chopped broccoli. I use a steamer and time it for 13 minutes once I’ve placed it on a cold element and turn it on.
  5. Assemble the brown rice, cabbage slaw, steamed broccoli and baked tempeh in a bowl and serve right away or store in a container in the fridge up to 4 days.

Keywords: tempeh buddha bowl, vegan buddha bowl