This gluten free vegan rice bowl with smoky tempeh is a delicious hot vegetarian dinner but also makes a great cold lunch on the go. Simple to make, high in protein, and topped with fresh vegetables and a creamy dressing this Asian bowl is a savory, flavorful dish that everyone will enjoy.
The flavors of Asia come together in this simple, yet artistic brown rice bowl topped with flavorful veggies and creamy vegan Buddha bowl dressing.
While most people think of brown rice as a wonderful hot side dish or an easy foundation for a hot dinner, it’s also a great base for a cold lunch salad. In this vegan bowl with smoky tempeh, you can enjoy it either way.
Hot rice with cool veggies and a creamy dressing make for a savory and satisfying dinner, but chilled rice and crisp veggies with the tahini dressing are perfect for an on-the-go lunch.
How To Make Vegan Rice Bowls
To make these easy Asian rice bowls for your next meal, simply get out your bowls, gather your ingredients, and assemble them quickly.
This is a fast meal to put together and one that can be prepped ahead and made in bulk for the week’s lunches if you’d like.
The first step is to evenly distribute your brown rice between the bowls. Next top with your shredded carrots for some healthy sweetness.
After that you’ll add your diced, baked tempeh on top for some added healthy and utterly delicious protein.
Then top it with diced avocado and drizzle creamy tahini Buddha bowl dressing on top.
For some extra goodness, top with black sesame seeds, salt and pepper, and micro greens. And then enjoy!
If you’re making these up ahead of time for lunches, simple reserve the dressing on the side and add it when you are ready to serve the bowls. Your avocado will be best added fresh or tossed in lemon juice to avoid browning if added early.
Tips For The Best Vegan Asian Bowl
Vegan bowls are simple, delicious, colorful, and flavorful meals. You can make a luxurious one like The Ultimate Buddha Bowl or a simple one like this Asian vegan bowl with smoky tempeh. Follow these tips to make this Asian bowl super delish!
How To Make Brown Rice That Isn’t Sticky
Brown rice is the foundation of your Asian inspired Buddha bowl, so you want to make sure you cook your rice nice and fluffy instead of having it come out sticky. A sticky, starchy mess does not make a good cold salad and it’s not ideal hot, either.
But how do you make fluffy brown rice? This tutorial from Saveur will save you from sticky brown rice and give you the fluffiest brown rice you’ve ever had!
How To Shred Carrots Easily
To shred your carrots, you can use a box grater or, if you’ve got one, use a food processor. Food processors are great for quickly slicing or shredding carrots, peppers, and so many other veggies. They will grate any vegetable quickly!
Use Flavorful Baked Tempeh
Tempeh is a fabulous, healthy protein for any vegan recipe. It’s earthy, nutty flavor is great on its own or you can minimize that by steaming it and then seasoning it and cooking it with the flavors of your choice. Here is how to cook tempeh in the best way using a handful of condiments and spices for marinating.
Cook’s Top Tips
- Use this tutorial from Saveur for the fluffiest brown rice you’ve ever had.
- You can make these bowls 3 days in advance. Store them in an airtight container separate from the dressing, avocados and garnishes. Assemble right before serving.
- These vegan bowls are great if you have leftover veggies and rice.
- Check other delicious tempeh recipes here.
Recipe Variations
- Use any other grains instead of brown rice: quinoa, barley, millet, buckwheat, bulgur, couscous or simply white rice.
- Baked tempeh can be substituted for tempeh bacon.
- Use any other veggies of your choice instead/ in addition to shredded carrots: broccoli, bell peppers, snap peas, purple cabbage, sweet corn, etc.
- Use roasted garlic dressing or vegan mayo in place of tahini dressing.
Vegan Rice Bowl with Smoky Tempeh
Ingredients
- 2-3 cups cooked brown rice
- 2 avocados
- 1 cup baked tempeh
- 1 ½ cup shredded carrots
- ½ cup tahini buddha bowl dressing
- Salt and black pepper to taste
- 1 tablespoon black sesame seeds to garnish
- Microgreens to garnish optional
Instructions
- Evenly distribute brown rice, carrots and tempeh between the bowls. Cut avocados in halves, pit them and slice through. Scoop the slices with a tablespoon and put ½ avocado in each bowl.
- Drizzle with tahini buddha bowl dressing. Season with salt and black pepper to taste. Garnish with black sesame seeds and microgreens (optional). Enjoy!
Notes
Cook’s Top Tips
- Use this tutorial from Saveur for the fluffiest brown rice you've ever had.
- You can make these bowls 3 days in advance. Store them in an airtight container separate from the dressing, avocados and garnishes. Assemble right before serving.
- These vegan bowls are great if you have leftover veggies and rice.
- Check other delicious tempeh recipes here.
Recipe Variations
- Use any other grains instead of brown rice: quinoa, barley, millet, buckwheat, bulgur, couscous or simply white rice.
- Baked tempeh can be substituted for tempeh bacon.
- Use any other veggies of your choice instead/ in addition to shredded carrots: broccoli, bell peppers, snap peas, purple cabbage, sweet corn, etc.
- Use roasted garlic dressing or vegan mayo in place of tahini dressing.
