Main image of Golden Tempeh Nourish Bowl

Golden Tempeh Nourish Bowl

45 min


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.



45 min


15 min


30 min


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Free from

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tree nut

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  • 1½ cups (360 mL)
    orange juice
  • ¼ cup (60 mL)
  • 4
    cloves garlic, crushed
  • 1 Tbsp (17 g)
  • 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
  • 1½ cups (294 g)
    uncooked red rice, soaked overnight*
  • 1
    vegetable bouillon cube
  • 1½ cups (360 mL)
  • 2 tsp (10 mL)
    sesame oil
  • 2
    portobello mushrooms, thinly sliced
  • 2
    carrots, thinly sliced into coins or half-moons
  • 4 cups (520 g)
    fresh kale, thinly sliced
  • ¼ tsp
  • ¼ tsp
    ground black pepper

Optional toppings

  • black sesame seeds
  • red bell pepper
  • roasted cashews
  • sliced green onion
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  1. In a large bowl, combine the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric, and whisk to combine.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle the cornstarch over the tempeh and toss to combine.
  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. Transfer the tempeh to a bowl.
  7. 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.
  8. Add the carrots, kale, salt, and pepper and cook for 3 - 4 minutes, until the kale is bright green and the carrots are tender.
  9. 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!


  • * 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.


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