Description
This satisfying vegan Sesame Tempeh Grain Bowl is filled to the brim with tempeh, brown rice, crunchy radishes, baby kale, asparagus, mushrooms, and peppers, with a topping of tahini ginger dressing for bold flavor.
Ingredients
Scale
Sesame Roasted Tempeh:
- 1 (8-ounce) package plain tempeh, cubed*
- 2 tablespoons soy sauce, reduced sodium
- 1 tablespoon sesame oil
- ½ teaspoon sriracha sauce
- ½ teaspoon agave syrup
- 1 clove garlic, minced
- 1 teaspoon fresh grated ginger
Tahini Ginger Dressing:
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 teaspoon freshly grated ginger
- Pinch sea salt
- ¼ teaspoon freshly grated black pepper
- Optional Garnish: smoked paprika
Grain Bowl:
- 2 cups cooked brown rice, short grain
- 2 cups packed baby kale
- 8 radishes, thinly sliced
- 2 cups (about 12-ounces) fresh asparagus, trimmed, blanched** (may use frozen, thawed)
- 2 cups sliced red bell peppers
- 1 cup fresh, sliced mushrooms (i.e., enoki, brown, or white)
- 4 teaspoons sesame seeds
Instructions
- To make Sesame Roasted Tempeh: Place cubed tempeh in a medium dish. Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger. Stir well, cover, and marinate in refrigerator for at least 1 hour. Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in top rack of oven and roast for 15-20 minutes, until golden and crisp on outside. Remove from oven and cool.
- To make Tahini Ginger Dressing: Mix together tahini, lemon juice, olive oil, water, ginger, salt, and black pepper with a small whisk or fork until smooth and creamy.
- To make Grain Bowls: In four large individual-sized serving bowls (about 3 cup capacity), arrange each with: ½ cup cooked brown rice, ½ cup baby kale, 2 sliced radishes, ½ cup asparagus, ½ cup sliced red bell peppers, ¼ cup mushrooms, and 2 ounces sesame roasted tempeh. Drizzle each bowl with 2 tablespoons of the Tahini Ginger Dressing. Garnish each with 1 teaspoon of sesame seeds.
- Serve immediately, or store in airtight containers in the fridge for up to 5 days (store with dressing separately to avoid sogginess).
Notes
*To make this recipe gluten-free use gluten-free tempeh and soy sauce.
***To make brown rice, combine ¾ cup short grain brown rice with 2 cups water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 45–50 minutes until tender and the water is absorbed, yielding about 2 cups cooked rice.
- Prep Time: 25 minutes
- Cook Time: 20 minutes (not including rice)
- Category: Dinner
- Cuisine: American, Asian
Nutrition
- Serving Size: 1 serving
- Calories: 505
- Sugar: 7 g
- Sodium: 797 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Carbohydrates: 53 g
- Fiber: 11 g
- Protein: 25 g
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