Vegan Tempeh Black Rice Bowls with Tahini-Orange Dressing

Hearty, nourishing and oh-so-flavorful Vegan Tempeh Black Rice Bowls with creamy Tahini-Orange Dressing.

These bowls are a great, satisfying plant-based meal. They are loaded with nutrients, have lots of colorful veggies, are high in fiber and are rich in plant-based protein (hello there, tempeh and black rice!). Did you know tempeh is one of the healthiest vegan proteins out there?! And did you know black rice has a higher amount of protein than brown rice and is packed with disease-fighting antioxidants? Want to learn more? Check out black rice’s amazing benefits here.

This recipe is very easy to make, but keep in mind that tempeh needs to marinate for a couple of hours. So, it would be amazing if you can prep the marinade the night before.

These plant-based bowls have leafy greens, crunchy red cabbage (a cruciferous vegetable with incredible benefits!), steamed broccoli, fresh cucumber, creamy avocado, chewy black rice and baked tempeh. SO HEALTHY. The result is fresh, filling and delicious. Everything’s topped with a creamy, dreamy Tahini-Orange Dressing. The mix of textures and flavors is INCREDIBLE, and I hope you love these bowls as much as we do!

If you try these nourishing Vegan Tempeh Black Rice Bowls, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Vegan Tempeh Black Rice Bowls with Tahini-Orange Dressing

Simple, delicious and incredibly filling Vegan Tempeh Black Rice Bowls with Tahini-Orange Dressing. The perfect plant-based dinner. These bowls are wholesome, fiber-rich, protein-rich, loaded with veggies and very flavorful.

Prep Time 15

Cook Time 35

Servings 2

Ingredients

BAKED TEMPEH:

7 oz or 200 grams of tempeh
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp orange juice
1 tsp coconut nectar or maple syrup

TAHINI-ORANGE DRESSING:

3 Tbsp tahini
3 Tbsp orange juice
1 Tbsp soy sauce
2 tsp rice vinegar
2 tsp coconut nectar or maple syrup
½ tsp sriracha, optional

BOWLS:

⅓ cup of uncooked black rice
2 big handfuls of mizuna, chopped – or your favorite leafy green, spinach is also delicious!
1 cup finely shredded red cabbage
1 cup steamed or baked broccoli
½ medium cucumber, thinly sliced or finely chopped
½ Hass avocado, chopped
¼ cup of corn
Sesame seeds

Instructions

BAKED TEMPEH:
Cut the tempeh into bite-size pieces.
Steam the tempeh for 10 minutes. This will remove any bitterness, make it tender, and help it soak up more flavor from the marinade.
Meanwhile, prepare the marinade. Add soy sauce, rice vinegar, orange juice and coconut nectar/maple syrup to a shallow dish or glass container. Whisk to combine.
Add steamed tempeh to the marinade and toss to coat. Cover and place in the fridge for at least an hour, preferably 24 hours (the longer, the better). Toss occasionally to make sure it’s evenly coated.
Once marinated, preheat the oven to 375 F or 190 C.
Grease a baking sheet with a little olive oil. Add tempeh and bake for 10 minutes. Remove from the oven, flip the tempeh squares, brush them with the remaining marinade, and bake for another 10 – 15 minutes. Until golden.
DRESSING:
Place all the dressing ingredients in a small bowl and whisk until combined.
BOWLS:
Cook rice according to instructions on the package. Black rice takes approx. 35 - 40 minutes to cook.
Divide cooked rice, mizuna, red cabbage, broccoli, cucumber, corn and baked tempeh between to bowls. Top with avocado, sesame seeds and drizzle each bowl with half the dressing.
Enjoy!