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Teriyaki Tempeh Bowl

Tempeh Teriyaki Rice Bowl Meal Prep

Print Recipe
Servings 1

Ingredients

Vegetables

  • 1 Red Bell Pepper
  • 1 Cup Green Peas
  • ½ Cup Vegetable Borth
  • 2 Cup Cauliflower
  • ½ Red Onion
  • 1 Green Onion

Teriyaki Marinade

  • 200 gram Box of Tempeh
  • 4 tbsp tamari or low sodium soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sriracha or hot sauce
  • ½ tbsp garlic powder or fresh garlic
  • ½ tsp corn starch

Coconut Jasmine Rice

  • 1 Cup Jasmine Rice
  • ¾ Cup Coconut Milk
  • ½ Cup Water

Instructions

Teriyaki Tempeh Marinade

  • In a bowl, mix the soy sauce, maple syrup, hot sauce, garlic powder and corn starch. Add the tempeh slices and let it marinade for 15-20 minutes. 

Vegetable Stir Fry

  • As the tempeh is marinading, add the vegetable broth to a pan on low with chopped red bell pepper, cauliflower, frozen green peas and red onion. Cover and let the vegetables steam. Add more vegetable broth as needed. 

Coconut Jasmine Rice

  • Add the coconut milk, water and jasmine rice to pot and bring to a boil. Turn the burner to low and cover rice. Let it simmer for up to 18 minutes, then remove from heat and let it steam for another 5 minutes. 

Combine Tempeh and Stir Fry

  • Pour the tempeh and marinade mix into the pan with the vegetables and broth. Cook for 4-5 minutes until combined. Add more soy and hot sauce as needed. 

Finish It Off!

  • Pour the tempeh mixture into air tight containers and top with chopped green onion, along with a scoop of the coconut rice on the side. Let cool before putting in the fridge and enjoying for the week!