Golden Tempeh Nourish Bowl
8 hr + 45 min
Meal
Servings
Total
8 hr + 45 minPrep
15 minCook
30 minSoak
8 hrContains
soy
sesame
Free from
peanut
tree nut
gluten
Ingredients
-
1½ cups (360 mL)orange juice
-
4cloves garlic, crushed
-
1 Tbsp (15 mL)sambal oelek
-
2 tsp (4 g)freshly grated ginger
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2 tsp (6 g)ground turmeric
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8.8 oz (250 g)tempeh, cut into 1 cm x 2 cm pieces
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1½ cups (294 g)uncooked red rice, soaked overnight*
-
1mushroom bouillon cube
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1½ cups (360 mL)water*
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2 Tbsp (16 g)cornstarch
-
1 Tbsp (15 mL)vegetable oil
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2 tsp (10 mL)sesame oil
-
2portobello mushrooms, thinly sliced
-
2carrots, thinly sliced into coins or half-moons
-
4 cups (520 g)fresh kale, thinly sliced
-
¼ tspsalt
-
¼ tspground black pepper
Optional toppings
-
black sesame seeds
-
red bell pepper
-
roasted cashews
-
sliced green onion
Make your own
Directions
- In a large bowl, combine the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric, and whisk to combine.
- Add the pieces of tempeh to the bowl, toss, and let marinate for as long as possible - either just while you prepare the rest of the recipe, or ideally let it sit and marinate for at least 2 hours or even covered in the fridge overnight to maximize flavour.
- Rinse the pre-soaked rice, and drain. Add the rice to a medium pot on high heat. Crush the bouillon cube over the rice, and add in the water.
- Stir, bring to a boil, then reduce the heat to a gentle simmer and cook partially covered until the rice is tender and all the liquid has been absorbed, about 20 minutes. 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.
- Sprinkle the cornstarch over the tempeh and toss to combine.
- 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. Transfer the tempeh to a bowl.
- Return the pan to the stove and add the sesame oil and mushrooms. Cook for 3 - 4 minutes, or until the mushrooms start to golden and release their moisture.
- Add the carrots, kale, salt, and pepper and cook for 3 - 4 minutes, until the kale is bright green and the carrots are tender.
- To assemble, layer some rice on the bottom of your bowl. Top with a generous heap of sautéed kale mix and pan-fried tempeh, along with any other optional toppings you desire. Drizzle the 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.
- Variations: use broccoli or snap peas in the sauté, or top with fresh shelled edamame for some extra protein.
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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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 39%
• uncooked red rice
Proteins 18%
• tahini
• tempeh
Fruits & Veggies 43%
• clove garlic
• freshly grated ginger
• portobello mushroom
• carrot
• fresh kale
Calcium
No significant sources of calciumFat
• 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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