Teriyaki Tempeh Bowls

This humble bowl features tempeh and simple everyday veggies quickly stir fried, coated in store-bought teriyaki sauce and served over brown rice. It comes together in less than 30 minutes so its perfect for busy weeknight dinners, or easy meal prep for lunches for the week.

What is tempeh?

First of all, what is tempeh? Tempeh is tofu’s lesser-known cousin. It’s made from fermented soybeans. The texture is firmer and less smooth; you can see the soybeans it was made with. The flavor is nutty, similar to how brown rice is nutty in flavor. For this reason, I really like how it pairs with brown rice from both a textural and a flavor perspective.

Why tempeh?

I love tofu, I really do. But sometimes it requires a little more preparation. I also like to switch things up. I happen to really like tempeh. Because of its heartier texture, it works really well in this bowl alongside the veggies and the brown rice.

Teriyaki Tempeh Ingredient Notes

Tempeh– It’s a healthy, plant based protein that’s perfect for this recipe.

Veggies- I’ve chosen broccoli, bell peppers, red onion, snap peas and edamame. I like this combo, the textures are perfect, but as always, go with whatever you like or have on hand.

Teriyaki Sauce– To make this a really easy and quick meal, we’re going with store-bought teriyaki sauce, so choose your favorite brand! I like this it gives everything a sweet, salty flavor.

Recipe

Recipe

Teriyaki Tempeh Bowl

Quick stir fried veggies and tempeh in teriyaki sauce served over brown rice. Its a fast, healthy, and easy meal perfect for busy weeknights or meal prep for the week.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 people

Ingredients

1 8oz package tempeh, cut into bite-size pieces
½ red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 ½ cups broccoli, cut into bite-size pieces
6 oz snap peas, cut in half
1 cup edamame beans
½ cup teriyaki sauce
2 cups brown rice
olive oil, for cooking

Instructions

Prepare the rice. Cook rice according to package directions.
Cook the tempeh. Heat a large saucepan over medium-high heat. Once hot, add some olive oil. Add the tempeh pieces and cook for 3 minutes, stirring frequently so all sides can evenly cook. Remove from saucepan and set aside.
Cook the veggies. To the same saucepan, add some more oil. Add the broccoli and cook for 2 minutes, stirring often. Add the onion and peppers and cook for 2 more minutes. Add the snap peas and cook for 2 more minutes. Turn off heat. Add the teriyaki sauce, tempeh, and edamame beans. Stir to mix.
Serve. Serve tempeh and veggie stir fry over brown rice.

If you make this teriyaki tempeh bowl, be sure to tag me on Instagram. And I’d so appreciate a review below!

Larissa Wilson

Next Roasted Tomato Pasta »

Previous « Vegan Veggie Burger