We have another quick and simple plant-based recipe for you. This time, a teriyaki tempeh rice bowl!
Packed with 22g of plant protein per serving, this is perfect for lunch or dinner on the go and including in your meal prep.
Tempeh is a rich source of protein - providing a good amount of amino acids to help with muscle recovery and growth. If you're prepping for the week, just double the recipe to make enough for 4 portions. You can save for a few days, just keep your portions in airtight containers in the fridge.
And - as always - you can mix up the veg for what you already have at home or include your favorites to customize the bowl to your liking. Even your protein source too! You could try to mix and match for each day. Although, we think this combo is pretty good.
This is a simple take of an Asian-inspired recipe. We love the sticky and sweet teriyaki sauce to spice it up a notch and pack a punch full of flavor.
Using brown rice and a generous bed of veggies per portion, it delivers a whopping 13g of fiber- so you'll be kept full for the whole afternoon.
The colorful mix of veggies means that you'll be getting a diverse array of vitamins and minerals - perfect for a nutritionally complete lunch or dinner.
Get the bowls out. It's time to tempeh.
Teriyaki Tempeh Bowl:
Serves: 2
Total time: 25 minutes
Ingredients:
160g brown rice
4 spring onions, chopped
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp teriyaki sauce
1 tbsp rice vinegar
1 carrot
¼ head red cabbage, shredded
2 radishes, finely sliced (optional)
1 clove of garlic
120g tempeh, cut into chunks or triangles
10 sugar snap peas
2 tsp sesame seeds (optional)
Method:
1. Add the rice to a saucepan and cover with water. Bring to a boil, then cover with a lid and simmer for 15 minutes until cooked and set aside. You could also use pre-cooked rice to save time.
2. Either spiralise, finely slice or peel the carrot to form ribbons.
3. Once the rice is cooked, heat 1 tbsp of the sesame oil in a wok or frying pan over medium-high heat.
4. Add the garlic, ginger and half of the spring onions and cook for 3 minutes.
5. Add the tempeh and sugar snaps and cook for another 2 minutes.
6. Meanwhile, whisk together the remaining sesame oil, soy sauce, teriyaki sauce and rice vinegar in a small bowl.
7. Add the sauce to the pan and mix well. Cook for another 3 minutes or until golden brown.
8. Divide the rice between two bowls and top with half of the tempeh mix each.
9. Add some radish slices, carrot ribbons and red cabbage to each bowl.
10. Sprinkle over sesame seeds and spring onions to serve.
Nutritional Information
Per serving: ½ of the recipe
Calories: 521 kcalCarbohydrates: 57g
