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1½ cups (360 mL)orange juice
¼ cup (60 mL)
4cloves garlic, crushed
1 Tbsp (17 g)
1 Tbsp (15 mL)
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
1½ cups (240 g)uncooked red rice, soaked overnight†
1½ cups (360 mL)water
1vegetable bouillon cube, crushed
2 tsp (10 mL)toasted sesame oil
2portobello mushrooms, thinly sliced
2carrots, thinly sliced
4 cups (100 g)kale, chopped
⅛ tspground black pepper
roasted unsalted cashews
black sesame seeds
red bell pepper
sliced green onion
Make your own
- In a large bowl, mix together the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric.
- 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.
- Meanwhile, chop the mushrooms, carrots, and kale. Set aside.
- Add the rice, water, and bouillon to a medium pot. Cook partially covered at a gentle simmer for about 20 minutes. When cooked, remove from the heat, fully cover, and let sit for 5 minutes.
- Separate the marinated tempeh from the sauce, and place it in a bowl. Reserve the leftover marinade as this will be the dressing for the nourish bowl.
- Sprinkle cornstarch over the tempeh and toss to coat.
- Preheat the 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.
- To a separate pan, add the sesame oil and mushrooms. Cook for 3 - 4 minutes.
- Then add the carrots, kale, salt, and pepper and cook for 3 - 4 more minutes.
- 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!
- †If unable to soak the rice overnight, cook according to the package instructions as more water will be needed to cook the rice.
- 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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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 30%
• uncooked red rice
Fruits & Veggies 56%
• clove garlic
• freshly grated ginger
• portobello mushroom
CalciumNo significant sources of calcium
• vegetable oil
• toasted sesame oil
Nutrition per serving
Calories 591 kcal
|Total fat||23.0 g|
|Saturated fat||4.1 g|
|Trans fat||0.0 g|
|Total carbs||75.9 g|
|Dietary fiber||8.5 g|
|Total sugars||12.7 g|
|Added sugars||0.0 g|
|Vitamin A||327 μg RAE|
|Vitamin B6||0.6 mg|
|Vitamin B12||0 μg|
|Vitamin C||72.6 mg|
|Vitamin D||0 μg|
|Vitamin E||1.5 mg|
|Vitamin K||112 μg|
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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