Tempeh Vegetable Bowl

A wholesome bowl with tempeh, fresh vegetables and white rice, finished with a light savoury dressing for an easy balanced meal.

◷ 25 mins

🔥 Approx. 380 kcal

▥ Easy

◷

Prep Time

10 mins

♨

Cook Time

15 mins

♙

Servings

▥

Difficulty

Easy

About This Recipe

Tempeh is a fermented soy food with a firm texture and nutty flavour. It works well as the main protein in a simple grain and vegetable bowl.

This version combines tempeh with white rice and plenty of colourful vegetables, then uses a light savoury dressing instead of a heavy sauce.

Ingredients

For the Tempeh

200 g tempeh, sliced or cubed
1 teaspoon less-salt soy sauce
1 teaspoon lime juice
½ teaspoon smoked paprika or chilli powder, optional
1 teaspoon neutral cooking oil

For the Bowl

1 cup cooked white rice, divided between 2 bowls
1 small carrot, sliced or grated
1 cup broccoli florets
½ cucumber, sliced
½ cup shredded cabbage
½ cup edamame or green peas, optional

For the Dressing

1 tablespoon less-salt soy sauce
1 tablespoon fresh lime juice
1 teaspoon sesame oil
1 teaspoon honey or maple syrup, optional
1 tablespoon water

🛒

Easy-to-Find Ingredients This recipe uses straightforward supermarket ingredients. Tempeh can usually be found in the chilled tofu or plant-based food section. Equivalent brands can be used depending on availability.

How to Make a Tempeh Vegetable Bowl

Prepare the tempeh

Slice or cube the tempeh into bite-sized pieces. Toss with soy sauce, lime juice and optional paprika or chilli powder.

Cook the tempeh

Heat the oil in a non-stick pan over medium heat. Cook the tempeh for 5–7 minutes, turning occasionally, until lightly browned.

Prepare the vegetables

Steam or blanch the broccoli until just tender. Prepare the carrot, cucumber and cabbage.

Make the dressing

Stir together the soy sauce, lime juice, sesame oil, optional honey or maple syrup and water.

Build the bowls

Divide the cooked rice between two bowls. Arrange the tempeh and vegetables over the rice.

Finish and serve

Spoon a small amount of dressing over each bowl and serve immediately.

🌿 KnowvaLife Healthy Tip

A balanced bowl does not need to replace white rice. Keep the rice portion sensible and fill more of the bowl with tempeh and vegetables.

Nutrition at a Glance (per serving)

🔥 380 kcal

♨ 20g Protein

◉ 48g Carbs

◯ 14g Fat

🌿 8g Fibre

◈ 470mg Sodium

Nutrition values are approximate and can vary depending on tempeh, rice portions, sauces and preparation.

✓ Why This Version Is Lighter

Plant-Based Protein — tempeh provides a satisfying protein source.
More Vegetables — vegetables make up a large part of the bowl.
Light Dressing — just enough dressing is used to add flavour without soaking the meal in sauce.

♻ Swaps & Variations

Use tofu instead of tempeh if preferred.
Add leafy greens, capsicum or mushrooms.
Use brown or mixed rice if you enjoy it.
Skip the sweetener in the dressing if you prefer.

❄ Storage & Reheating

Store cooked tempeh, rice and vegetables in clean airtight containers.
Refrigerate leftovers promptly and consume within about 2–3 days.
Reheat the rice and tempeh thoroughly before eating.
Add fresh cucumber and dressing after reheating for better texture.

⚠ Important Note

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.

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