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Sesame Tempeh Grain Bowl


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  • Author: The Plant-Powered Dietitian
  • Total Time: 1 hour 20 minutes (including marinating time)
  • Yield: 4 servings 1x
  • Diet: Vegan

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:

Tahini Ginger Dressing:

Grain Bowl:


Instructions

  1. 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.
  2. To make Tahini Ginger Dressing: Mix together all ingredients until smooth and creamy.
  3. To make Buddha Bowls: In four large individual-sized serving bowls, arrange each with ½ cup baby kale, 2 sliced radishes, ½ cup brown rice, 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.
  4. Serve immediately.

Notes

*To make this recipe gluten-free use gluten-free tempeh.

**To blanch asparagus, place fresh asparagus in boiling water for 3 minutes, remove from water and drain immediately.

  • 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