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

Brown Rice and Baked Tempeh Bowls

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 1:20
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American
  • Diet: 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!



For the Tempeh Marinade

  • 1 package plain tempeh, cubed (approx. 220 g)
  • 3 tbsp almond butter, peanut butter or sunflower seed 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

  • 23 cups cooked brown rice (approx. 1/23/4 per bowl)
  • 4 cups chopped and steamed broccoli (approx. 1 cup per bowl)


  1. 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 at least 4 hours, up to overnight. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the cooked brown rice, cabbage slaw, steamed broccoli and baked tempeh between 4 servings and store right away or store in a container in the fridge for up to 3 days.


If you’d like add a sauce to this bowl, make a batch of almond satay sauce, coconut peanut sauce, peanut sauce or miso tahini dressing.

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.


  • Serving Size: 1 bowl
  • Calories: 262
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 9 g
  • Carbohydrates: 36 g
  • Fiber: 7 g
  • Protein: 13 g

Keywords: tempeh buddha bowl, vegan buddha bowl