Asian greens and tempeh nourish bowl
Wholesome Asian greens bowl with marinated tempeh drizzled with tahini!
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.
Nutrition
Serving: 1 bowl | Calories: 868kcal | Carbohydrates: 77g | Protein: 52g | Fat: 46g | Sodium: 2340mg | Potassium: 2413mg | Fiber: 13g | Sugar: 22g | Vitamin A: 20544IU | Vitamin C: 279mg | Calcium: 766mg | Iron: 12mg