A colourful bowl with lightly seasoned tempeh, fresh vegetables and a balanced portion of rice for an easy plant-based meal that is both filling and practical.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Tempeh is a firm fermented soy food that works well in quick bowls because it holds its shape and absorbs flavour easily. This version pairs lightly pan-cooked tempeh with colourful vegetables and a moderate portion of rice for a simple plant-based meal with protein, fibre and plenty of texture.
Keep the rice portion sensible and fill the rest of the bowl with tempeh and vegetables. This helps create a more balanced meal without removing familiar foods like white rice.
Combine the soy sauce, lime juice, sesame oil, garlic, ginger and black pepper. Add the tempeh and toss gently until evenly coated.
Heat a non-stick pan over medium heat. Cook the tempeh for about 5–7 minutes, turning occasionally, until lightly browned on several sides. Remove and set aside.
Add the cooking oil to the same pan. Stir-fry the broccoli, carrot, capsicum and long beans for about 4–5 minutes until bright and just tender.
Divide the rice between two bowls. Arrange the cooked vegetables, cucumber and tempeh on top.
Garnish with spring onion, optional sesame seeds and chilli. Serve with a lime wedge for extra freshness.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Check sauce and seasoning labels if you follow a vegan diet, as ingredients can vary between brands. Adjust portions and ingredients according to your personal needs. If you have a medical condition, allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
