Tempting Tempeh Bowl

This is a day that included me looking forward to dinner allllll day long! I had planned on making a dish that I really liked but hadn’t made in awhile so I was excited about it =) I eagerly awaited the time to start prepping my veggies and started to pull my ingredients out of the fridge. And stopped. I was missing a key ingredient. NO!

Now, I am a creature of habit. I make meal plans well in advance, make lists and buy what I need. I usually do this to have a meal plan each and every week. How could I have possibly had this oversight and forget to buy sweet potatoes? Ugh. Trying to quell my panic, I start grabbing things out of the fridge while trying to figure out what to make. I’m not always very good at making things in the spur of the moment. Especially if I already had a plan. But I persevered and a super tasty dish came out of it.

Tempting Tempeh Bowl


1/2 cup of brown rice, cooked in 1 cup of vegetable broth and 1/4 cup of water for 20 minutes or until the liquid is gone

1 tbsp tahini

1 tbsp nutritional yeast

1 tbsp of water

the juice of half of a lemon

1/4 tsp of herbamere (or sea salt)

In a small bowl, combine the tahini, nutritional yeast, water, lemon juice & salt and add it to the rice once it’s cooked.

Tempeh & Veggies

1/2 tsp of coconut oil

1 pkg tempeh, cut into strips, then cut in half

1 tsp of coconut oil

2 cloves garlic, minced

1 inch piece ginger, minced

1 cup of sliced mushrooms

1 small head of broccoli, cut into small bite-sized pieces

1 small zucchini, sliced & halved

1 generous handful of snow peas, trimmed

1 generous handful of purple cabbage, thinly sliced

1/2 orange bell pepper, chopped

4 leaves of kale, torn into bite-size pieces

1 tsp of curry powder

3 tbsp of coconut aminos

top with thinly sliced tomato, avocado and cilantro

As your rice is cooking, heat a wok on low – medium heat. Add 1/2 tsp of coconut oil, add your tempeh and 1 tbsp of coconut aminos and sautée your tempeh until cooked. Remove the tempeh from the wok and set aside. Reheat the wok and add another tsp of coconut oil and sautée the garlic and ginger for a few minutes. Add the mushrooms and sautée until the water releases. Add the broccoli and a tsp of water (as your pan may start to dry a bit) and sautée for 1 minute. Continue to add a tsp of water when needed if the pan becomes dry. Add the snow peas and zucchini and sautée for another minute. Add the cabbage and pepper, sautée for another minute. Finally, add the kale and the curry powder and coconut aminos and sautée for a couple of minutes. Add your tempeh and cook until heated through. Remove from heat, add the tomato, avocado and cilantro.

I’ve shared this on some of my favourite blog hop parties: Healthy Vegan FridaysGluten Free Fridays & Allergy Free Wednesdays

Head on over for some great recipes!

the veggie nook AllergyFreeWednesdays

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