Main image of Golden Tempeh Nourish Bowl

Golden Tempeh Nourish Bowl

45 min

Meal
For a filling and nourishing lunch or dinner packed with antioxidants, look no further! The tempeh is crispy and coated in a zesty sauce, and the seasoned red rice pairs so nicely with the sauteed mushrooms and kale.

Servings

Total

45 min

Prep

15 min

Cook

30 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

Ingredients

Tempeh marinade

  • 1½ cups (360 mL)
    orange juice
  • ¼ cup (60 mL)
    tahini
  • 4
    cloves garlic, crushed
  • 1 Tbsp (17 g)
    miso paste
  • 1 Tbsp (15 mL)
    sambal oelek
  • 2 tsp (4 g)
    freshly grated ginger
  • 2 tsp (6 g)
    ground turmeric
  • 8.8 oz (250 g)
    tempeh, cut into 1 cm x 2 cm pieces
  • 2 Tbsp (16 g)
    cornstarch
  • 1 Tbsp (15 mL)
    vegetable oil, for frying

Seasoned Rice

  • 1½ cups (240 g)
    uncooked red rice, soaked overnight†
  • 1½ cups (360 mL)
    water
  • 1
    vegetable bouillon cube, crushed

Veggies

  • 2 tsp (10 mL)
    sesame oil
  • 2
    portobello mushrooms, thinly sliced
  • 2
    carrots, thinly sliced
  • 4 cups (100 g)
    kale, chopped
  • ¼ tsp
    salt
  • ⅛ tsp
    ground black pepper

Optional toppings

  • black sesame seeds
  • red bell pepper
  • roasted unsalted cashews
  • sliced green onion

Directions

  1. In a large bowl, mix together the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric.
  2. Add the pieces of tempeh to the bowl, toss, and let marinate for as long as possible - either just while preparing the rest of the recipe, or overnight to maximize flavour.
  3. To a medium pot, add the rice, water, and bouillon. Bring to a boil, reduce to a gentle simmer and cook partially covered for about 20 minutes. When cooked, remove from the heat, fully cover, and let sit for 5 minutes.
  4. Separate the marinated tempeh from the sauce, and place it in a separate bowl. Reserve the leftover marinade as this will be the dressing for the nourish bowl.
  5. Sprinkle cornstarch over the tempeh and toss to coat.
  6. Preheat the vegetable oil in a large pan on medium-high heat. When hot, add the tempeh and panfry until the tempeh is golden on all sides, tossing every few minutes.
  7. To a separate pan, add the sesame oil and mushrooms. Cook for 3 - 4 minutes.
  8. Then add the carrots, kale, salt, and pepper and cook for 3 - 4 more minutes.
  9. To assemble, layer some rice on the bottom of a bowl. Top with the sautéed kale mix and pan-fried tempeh. Add other desired toppings, drizzle the reserved golden tahini sauce on top, and enjoy!

Notes

  • †If unable to soak the rice overnight, cook according to the package instructions as more water will be needed to cook the rice.

Storage

  • Store in an airtight container in the fridge for up to 3 days.
  • Store the sauce separately until you are ready to eat.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 42%

• uncooked red rice

Proteins 19%

• tahini

• tempeh

Fruits & Veggies 39%

• clove garlic

• freshly grated ginger

• portobello mushroom

• carrot

• kale

Calcium
No significant sources of calcium
Fat

• tahini

• vegetable oil

• sesame oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Adriana - July 3, 2022, 3:35 a.m.

This recipe was super good! I can't wait to make more of your recipes

Reply
Anna - Feb. 15, 2022, 7:24 p.m.

The sauce is really incredible 😋 it was the first time for me to try out tempeh and I was absolutely blown away by the taste!
I swapped out some veggies and also used black rice instead of red rice, still very yummy. I think this recipe will totally be one of my new favourite dinner recipes from now on. Thank you so much for your creativity!

PUL Team - Feb. 16, 2022, 5:12 p.m.

Such a big compliment, Anna, we're so glad the recipe was enjoyed! Love that the recipe was modified as well 😊

Reply
Annanya - Feb. 8, 2022, 9:55 a.m.

Is there an option to replace tahini? I can't have tahini and it's there in many recipes.. i really wanna try this one if i have substitute Tahini!!

PUL Team - Feb. 8, 2022, 11:24 p.m.

Hey Annanya! You could experiment with a different nut or seed butter, such as almond, cashew, or sunflower seed butter. We hope you enjoy the recipe if you're able to give it a try 😊

Reply
Jenna Y - Dec. 30, 2021, 12:30 a.m.

So delicious!! I doubled the ginger, just because I love fresh ginger. Love this recipe.

PUL Team - Dec. 30, 2021, 5:49 a.m.

A lovely modification, Jenna, thanks!

Reply
Geo - Oct. 31, 2021, 8:31 p.m.

Absolutely delicious!

Reply
Wentworth - Oct. 17, 2021, 1:11 a.m.

There is a mistake in this recipe. Four cups of kale cannot weigh 520 grams - I'm looking at the nutrition label on a bag of chopped kale, the entirety of which comprises 15 cups and weighs 454 grams.

PUL Team - Oct. 17, 2021, 3:01 a.m.

Hi there, Wentworth! Thank you for catching this and bringing it to our attention. Our sincerest apologies for any confusion this may have caused as well. There was an error on the back end which has now been fixed 😊

Reply
Tara - Sept. 19, 2021, 12:08 a.m.

Watching our sugar intake at our house. Can you substitute lemon juice for the orange juice?

PUL Team - Sept. 21, 2021, 4:08 a.m.

Hey Tara, thanks for the question! The orange juice helps give the tempeh a delicious hint of sweetness which we're not confident the lemon juice will mimic as nicely. Lemon juice is also more acidic and tart than orange juice, but if you do want to still try, perhaps start with just a couple of Tbsp to start, and increase as you taste test - that way you don't end up with something too overpowering. Do let us know if you experiment with the recipe 🙂

Reply
Meg - July 25, 2021, 4:43 p.m.

A favorite in our house! We always sub out the tempeh (not big tempeh fans) for tofu or chicken and it's great. The sauce is really delicious and one of my favorite things about the PUL dishes is that they're SO versatile. You can sub out the veggies for almost any veg you have in your home and it's still amazing.

PUL Team - July 27, 2021, 5:25 p.m.

The recipe is super flexible! Thanks for sharing, Meg :)

Reply
Céline - July 10, 2021, 10:55 p.m.

This is soo good. One of my favorite recipes. But I am not a big kale fan so I usually use some different vegetable instead. And I don't know where to find tempeh so I always use tofu instead.

PUL Team - July 16, 2021, 4:26 a.m.

So glad you enjoyed the nourish bowl with substitutions, Céline! Depending on where home is for you, tempeh may be found in larger groceries within the same section as tofu 🙂

Reply
Liz - July 9, 2021, 1:27 a.m.

This bowl rekindled my love of tempeh and kale. Not many recipes outside of PUL even use any tempeh, but that's such a shame because it has such a lovely texture and nutty flavor.

I had to swap the sambal oelek with sriracha, but the overall flavor of this bowl is still hard to beat!

PUL Team - July 12, 2021, 7:57 a.m.

Tempeh is indeed a delicious ingredient! We're so glad to hear you enjoyed the bowl, Liz 😊

Reply
Cyntia - July 8, 2021, 6:31 p.m.

This is the recipe that introduced me to tempeh and red rice and I'm so glad! Whenever I look for tempeh marinades, I always judge them against this one. Such a unique combination of flavours that are extremely satisfying together. Yum!

PUL Team - July 10, 2021, 3:25 p.m.

Aww we're so honoured, Cyntia! Thank you for taking the time to share the lovely review 🥰

Reply
Hannah Crompton - July 8, 2021, 5:59 p.m.

Love this recipe! The tempeh is so delicious!

Reply
Erin G - June 26, 2021, 5:38 a.m.

I make this a lot, it is so satisfying and healthy. It doesn't say if it should be fresh orange juice or not, I use fresh and don't mind too much if the pulp gets in the marinade (this happens if you're using a basic plastic orange juicer by hand.) Overrall, this recipe is just so yummy, well done PUL!

PUL Team - June 27, 2021, 2:26 a.m.

Hi Erin! Thank you for the review 😃 Feel free to use whichever orange juice you prefer 🙂

Reply
MoscowMule - May 15, 2021, 8:34 p.m.

One of the best bowls I had in a long time 🥰

I used premarinated Tempeh but used the sauce for my rice and it was awesome !!
Thx a lot !!

Reply
Petra - April 27, 2021, 8:55 a.m.

Really delicious!

Laura - Dec. 7, 2021, 2:57 a.m.

Very nice dish! Satisfying way to get in yummy veggies. I don't usually soak my rice but doing so and cooking with bouillon made it extra special!

Reply