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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
Keyword Asian bowl, Asian rice bowl, brown rice bowl, Vegan rice bowl
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 servings
Calories 388kcal
Cost $4


  • 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


  • 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!


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.


Calories: 388kcal | Carbohydrates: 41g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Sodium: 82mg | Potassium: 900mg | Fiber: 10g | Sugar: 4g | Vitamin A: 8186IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 2mg