Vegan Rice Bowl with Smoky Tempeh

This vegan rice bowl with smoky tempeh makes for a great hot dinner and cold lunch on the go. Easy to make, high in protein, and absolutely delicious!

Course Main Course

Cuisine Asian

Prep Time 30

Cook Time 5

Total Time 35

Servings servings

Calories 388kcal

Author Elena Szeliga

Cost $4

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.

Nutrition