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!



For the Tempeh Marinade

For the Cabbage Slaw

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


  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