Baked Tempeh Rice Bowls

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

5 from 5 votes

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 Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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