Asian greens and tempeh nourish bowl
Wholesome Asian greens bowl with marinated tempeh drizzled with tahini!
I test out A LOT of sweets in my kitchen but sometimes I just want a real savoury meal with lots of greens! And I definitely want a proper savoury meal to fill me up so I don’t snack aimlessly on cake haha.
This nourish bowl will definitely fill you up. It has satiating carbs from the brown/red rice, good fats from the avocado and protein from the tempeh.
I marinated the tempeh with coconut aminos and baked it in the oven for ease. If I can bake something rather than saute it, I’m 100% there! I paired it with blanched veggies, drizzled it with straight tahini and created my perfect meal!
I eat a very simplified version of this on a day-to-day basis… that means, I’ll just have 1-2 greens, some sort of plant-based protein and carbs/rice if I’m lucky. Feel free to mix and match vegetables with this recipe!
I hope you enjoy this simple recipe!
Other healthy vegan lunch ideas
Asian greens and tempeh nourish bowl
Ingredients
Marinated tempeh
- 300 g tempeh, sliced
- 3 tablespoons soy sauce or tamari
- 1 tablespoon granulated sugar, coconut sugar or maple syrup
- 1 tablespoon sesame oil, (optional)
Rice and vegetables
- ¼ cup uncooked brown rice, plus 2 tablespoons of red rice for colour if desired
- 1 head bok choy
- 1 bunch broccolini
- ½ cup green beans
- ½ cup edamame beans
- ½ avocado, sliced
Dressing
- 3 tablespoons tahini
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup, or to taste
- Dash of lime juice, or lemon juice, to taste
Instructions
To prepare the marinated tempeh:
- Preheat the oven to 180°C (350°F).
- Arrange the sliced tempeh on a large baking tray or casserole dish so no pieces are overlapping.
- In a small bowl, mix together the soy sauce, sugar and sesame oil. Drizzle or brush the marinade on both sides of the tempeh.
- Bake for 15 minutes or until the tempeh is golden.
For the rest of the bowls:
- Cook the brown rice according to packet instructions.
- Meanwhile, chop and steam the broccolini, green beans, bok choy and edamame as desired.
To make the dressing:
- Add all ingredients to a small bowl and whisk until combined. Add more tahini to thicken or more water to thin out, if desired.
- Arrange rice, tempeh and greens in bowls, drizzle with the dressing and enjoy immediately. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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Beautiful presentation and very appetizing. I’m looking forward to trying it this week!
Thanks so much Ruth! Let me know how you go 🙂
Another lovely recipe Anthea – thank you. I look forward to trying it very soon….maybe tomorrow?
A long time ago when I was on holiday I bought a “rainbow vegetable slice” and it was so delicious. I’m not very creative in the kitchen (I prefer to garden : )) so I was wondering if you could come up with a similar recipe….the criteria,lots of veg, make it delicious (of course) and pretty : ) Well your recipes always look divine and so pretty….not to mention that they taste pretty good too. So not too hard a challenge : )
I hope that your days are filled with rainbows. Angela X
Your recipe is great. I want to receive your create recipe.
Thanks Lisa!