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Sesame Tempeh Grain Bowl – Sharon Palmer, The Plant Powered Dietitian


This vegan Sesame Tempeh Grain Bowl is impressed by tempeh—the standard fermented Indonesian soy and grain meals. On this bowl, you merely roast the sesame tempeh, then construct a stunning, filling, satiating buddha bowl with brown rice, crunchy radishes, child kale, asparagus, mushrooms, and bell peppers. And you then simply high it with a tahini ginger dressing for daring taste.

To make Sesame Roasted Tempeh, dice tempeh, and marinate in soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger for not less than one hour earlier than roasting in oven.

It is a fabulous recipe to make for meal prep. Simply get your entire elements collectively, and create 4 bowls to take pleasure in all week lengthy. I additionally like to get all the elements collectively for an interactive meal—let everybody put together their bowl simply the way in which they prefer it!

Comply with together with me as I present you tips on how to make this recipe for Sesame Tempeh Grain Bowl here.

 

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Sesame Tempeh Grain Bowl



  • Creator:
    The Plant-Powered Dietitian

  • Prep Time:
    25 minutes

  • Cook dinner Time:
    20 minutes (not together with rice)

  • Complete Time:
    1 hour 20 minutes (together with marinating time)

  • Yield:
    4 servings 1x

  • Weight loss program:
    Vegan

Description

This satisfying vegan Sesame Tempeh Grain Bowl is stuffed to the brim with tempeh, brown rice, crunchy radishes, child kale, asparagus, mushrooms, and peppers, with a topping of tahini ginger dressing for daring taste.


Sesame Roasted Tempeh:

Tahini Ginger Dressing:

Buddha Bowl:

  • 2 cups child kale
  • 8 radishes, thinly sliced
  • 2 cups cooked brown rice, short grain
  • 2 cups contemporary asparagus, blanched* (could use frozen, thawed)
  • 2 cups sliced crimson bell peppers
  • 1 cup contemporary, sliced mushrooms (i.e., enoki, brown, or white)
  • 4 teaspoons sesame seeds


Directions

  1. To make Sesame Roasted Tempeh: Place cubed tempeh in a medium dish. Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger. Stir nicely, cowl, and marinate in fridge for not less than 1 hour. Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in high rack of oven and roast for 15-20 minutes, till golden and crisp on outdoors. Take away from oven and funky.
  2. To make Tahini Ginger Dressing: Combine collectively all elements till easy and creamy.
  3. To make Buddha Bowls: In 4 giant individual-sized serving bowls, prepare every with ½ cup child kale, 2 sliced radishes, ½ cup brown rice, ½ cup asparagus, ½ cup sliced crimson bell peppers, ¼ cup mushrooms, and a couple of ounces sesame roasted tempeh. Drizzle every bowl with 2 tablespoons of the tahini ginger dressing. Garnish every with 1 teaspoon of sesame seeds.
  4. Serve instantly.

Notes

*To blanch asparagus, place contemporary asparagus in boiling water for 3 minutes, take away from water and drain instantly.

  • Class: Dinner
  • Delicacies: American, Asian

Key phrases: vegan bowl, vegan sesame bowl, vegan buddha bowl

For different plant-based bowl recipes, take a look at the next:

Green Goddess Buddha Bowl
Moroccan Chickpea Sorghum Bowl
Stir-Fried Thai Sorghum Bowl

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