Description
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!
Ingredients
Scale
- 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
Instructions
- 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!
