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Sesame Tempeh Grain Bowl

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(5 votes, average: 4.60 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes (not including rice)
  • Total Time: 1 hour 20 minutes (including marinating time)
  • Yield: 4 servings 1x
  • Diet: Vegan


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.



Sesame Roasted Tempeh:

Tahini Ginger Dressing:

Buddha Bowl:

  • 2 cups baby kale
  • 8 radishes, thinly sliced
  • 2 cups cooked brown rice, short grain
  • 2 cups fresh asparagus, 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


  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.


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

  • Category: Dinner
  • Cuisine: American, Asian


  • Serving Size: 1 serving

Keywords: vegan bowl, vegan sesame bowl, vegan buddha bowl