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Tempeh Vegetable and Rice Bowl
This recipe is more time-intensive than my usual fare, but so worth the effort. Once you marinate the tempeh and prepare the rice (with can be done a day ahead of time); you are good to go! This rice bowl is so good, you forget about how good it is for you.
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Tempeh Marinade
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Tempeh Marinade
Instructions
Marinate the tempeh for a least 4 hours but preferably overnight
  1. Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.
Cook the rice as usual
  1. Bring the broth or water to a boil in a medium sauce pot. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes, then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).
Cook the tempeh
  1. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.
Assemble
  1. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.
  2. Layer sliced egg into halves in the rice of each bowl.
  3. Top with green onions and a sprinkle of cilantro.
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