Easy sesame tempeh rice bowls made in 30 minutes. This nutritious and flavorful recipe is perfect for a quick weeknight meal or weekend meal prep. It’s also vegan and gluten-free with a simple nut-free option.
A delicious and nutritious rice bowl to start the New Year. This simple recipe is made with just a few ingredients in less than 30 minutes. The tempeh is crumbled and marinated in a flavorful sauce to create a delicious “meaty” protein-packed topping. It’s served with sautéed bell peppers, rice, green onions and peanuts for a little crunch.
I love to prepare this recipe in advance as part of my weekend meal prep. It serves 4 medium-large bowls, but you can easily double the recipe if you have an extra-large skillet (or work in batches). It’s also a good weeknight recipe if you have 30 minutes to prepare dinner – it’s easier than it looks!
Sesame Tempeh Rice Bowl Ingredients and Substitutions:
Tempeh: Use plain tempeh.
Soy sauce: I tested this recipe with low-sodium soy sauce. This is what I recommend for the best results.
Toasted sesame oil: Make sure to use toasted sesame oil for a delicious toasted flavor.
Rice vinegar: For a little acidity. You could use white vinegar or white wine vinegar in a pinch.
Brown sugar: A little sweetness to balance the flavors and salt.
Garlic: Fresh garlic cloves. Feel free to add more or less to taste.
Avocado oil: This is used to sauté the bell peppers. You can use any other light-tasting oil that you like. I don’t recommend using more toasted sesame oil as it has a strong flavor that could easily overpower this dish, plus it has a low smoke point.
Rice: I use white basmati rice. For more options, check out the FAQ section below.
Bell peppers: Use red, yellow or orange bell peppers, not green.
Peanuts, green onions and toasted sesame seeds for topping.
How to Make Sesame Tempeh Rice Bowls:
Here are the steps to make easy sesame tempeh rice bowls.
Marinate the Tempeh
Crumble the block of tempeh and place in a small mixing bowl. Add the soy sauce, sesame oil, rice vinegar, brown sugar and garlic. Stir to combine. Let marinate while you prepare the rest of the recipe (or you can do this step the night before if preferred).
Cook the Rice
Cook the rice according to the package’s instructions.
Cook the Peppers and Tempeh
Heat the avocado oil in a large cast-iron or non-stick skillet over medium heat. Add the sliced bell peppers and cook for 5-8 minutes or until slightly softened. Stir in the marinated tempeh crumbles and cook for another 5 minutes. Add in the chopped peanuts.
Serve
Serve the rice with the pepper and tempeh mixture. Top with sliced green onions. You can add an extra splash of soy sauce to taste if desired.
Sesame Tempeh Rice Bowl FAQ:
What Rice Should I Use?
I use white basmati rice as it’s what I always have at home and it cooks quickly. This will result in a quick 30-minute recipe. Jasmine rice would be another good and quick option. You can use brown rice if preferred, but it will take longer to cook.
Can I Use Other Vegetables?
Yes, you can use different kinds of vegetables for this bowl. Broccoli and snow peas would be great additions. Adjust the cook time as needed and make sure not to add too much or you’ll need to prepare more sauce to compensate for the extra volume.
Easy sesame tempeh rice bowls made in 30-minutes. This nutritious and flavorful recipe if perfect for a quick weeknight meal or weekend meal prep. It's also vegan and gluten-free with a simple nut-free option.
Start by preparing the tempeh. Crumble the block of tempeh and place in a small mixing bowl. Add the soy sauce, sesame oil, rice vinegar, brown sugar and garlic. Stir to combine. The tempeh crumbles should be coated with the sauce. Let marinate while you prepare the rest of the recipe (or you can do this step the night before if preferred).
Cook the rice according to the package's instructions. Season to taste.
Heat the avocado oil in a large cast-iron or non-stick skillet over medium heat. Add the sliced bell peppers and cook for 5-8 minutes or until slightly softened.
Stir in the marinated tempeh crumbles and cook for another 5 minutes. Add in the chopped peanuts.
Serve the rice with the pepper and tempeh mixture. Top with sliced green onions. You can add an extra splash of soy sauce to taste if desired.
Notes
I use white basmati rice for a quick option. This rice cooks in about 15 minutes, making this a 30-minute recipe. Jasmine rice would also work well for this dish. For a slightly higher fiber option, you can use brown rice, but it will take longer to cook.Feel free to add different kinds of vegetables to this bowl. Broccoli and snow peas would be great additions. Adjust the cook time as needed and make sure not to add too much or you’ll need to prepare more sauce to compensate for the extra volume.For a nut-free option, skip the peanuts. You could add a sprinkle of toasted sesame seeds instead (I love to add both).
If you make these sesame tempeh rice bowls, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!