Looking for an easy meal that tastes good, is ready in 20 minutes, is affordable, also makes for a great lunch the next day? Try my Teriyaki Tempeh Rice Bowls Recipe. This was inspired by one of my most popular recipes for BBQ Tempeh. I use a cleanish bottled teriyaki sauce to save time and cut the stress. Teriyaki sauce from scratch is wonderful. But this is a recipe for nights where you barely have the energy to cook anything. And if using some help from the grocery store will keep you from ordering unhealthy take-out, then it’s well-worth it. Okay…on to the Teriyaki Tempeh Rice Bowls Recipe…
I first started eating tempeh when I was looking for healthy protein options, especially meat-free ones. While I do still eat chicken and other meats, I can’t say I’m a fan of handling them raw. That’s one of my favorite things about cooking with vegetarian/vegan ingredients. It’s all plant-based, and I find them much easier to prep. Not to mention I’ve read that tempeh can be eaten raw. Probably best to check your specific product if you’re considering this. But I like this because I don’t have to worry about getting sick if I didn’t cook it through all the way. Which can happen when you’re eating meat.
Cut the tempeh into small blocks. I like to cut it down the middle of the short side. Then cut each of those sides in half down the short side. Then cut those halves in half. Then I work the same thing down the longer side (working in two groups). As you can see from the photo, I don’t stress about these pieces being perfect.
Marinate the tempeh for at least 10 minutes. If you have time to spare, you could go longer and let the flavor settle in more.
When you’re ready to cook it, you’ll pour the tempeh and marinade into the sauté pan. It will bubble up as you cook.
You can see from the above photo, when it’s ready, the sauce will have absorbed, and you can get a nice browning on the sides of the tempeh.
The finished result is added to a bowl with brown rice and steamed broccoli. So easy! So good!
I think I’m going to be eating this Teriyaki Tempeh Rice Bowls Recipe a lot.
And did I mention the leftovers pack up nicely for lunch the next day?
Tip: I like to drizzle soy sauce over the steamed broccoli and rice for a little extra flavor.Print
This Teriyaki Tempeh Rice Bowls Recipe is perfect for when you want dinner fast! Using a cleanish bottled sauce saves some time, making this great for a weeknight dinner. Serves two or eat yourself and save leftovers for lunch the next day. Yum!
- 1 8-ounce package tempeh (I used Lightlife flax)
- 1/4 cup teriyaki sauce (I used Whole Foods – only $2.99 per bottle)
- 2–3 cups of broccoli, washed and cut into florets
- 3–4 cups of cooked brown rice
- Cut tempeh into small cubes (see photo in the post and tips for cutting). Add to a bowl with the teriyaki sauce, stir to coat, and marinate for at least 10 minutes.
- Meanwhile, prepare a pot for steaming the broccoli (bring water to boil and cover). Add broccoli to steamer basket and set aside.
- When you’re ready to cook the tempeh, heat a saute pan over medium-low heat. Add olive oil. When the pan is ready, add tempeh and marinade. Cook until sides are golden brown, turning every 2-3 minutes, for a total of about 8-10 minutes.
- Meanwhile, add the broccoli and steamer basket to the pot and steam for about 5-6 minutes if you like crisp-tender texture. Leave until it reaches your desired texture.
- Evenly distribute rice, broccoli, and tempeh in bowls. Serve and enjoy!
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