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5 from 2 votes

Asian greens and tempeh nourish bowl

Wholesome Asian greens bowl with marinated tempeh drizzled with tahini!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Vegan
Servings: 2


  • ½ cup uncooked brown rice, plus 2 tablespoons of red rice for colour if desired
  • 400 g tempeh
  • ¼ cup soy sauce, tamari or coconut aminos
  • 1 bunch of broccolini
  • ½ cup green beans
  • 1 boy choy
  • ½ cup edamame beans
  • ½ avocado, sliced
  • ¼-1/2 cup tahini


  • Preheat the oven to 180C.
  • Cook brown rice according to packet instructions.
  • Slice up the tempeh and dip in soy sauce or coconut aminos. Arrange on a lined baking tray and pour over remaining sauce. Bake in oven for 15 minutes or until crisp.
  • Meanwhile, chop and steam the broccolini, green beans, bok choy and edamame as desired.
  • Arrange rice, tempeh and greens in bowls, drizzle with tahini and enjoy immediately. Alternatively, store leftovers in an airtight container in the fridge for up to 3 days.
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