Vegan Sesame Tempeh Rice Bowl

Name: Vegan Sesame Tempeh Rice Bowl
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 3
Ingredients: 2 tbsp rice vinegar; 2 tbsp tamari ((or soy sauce)); 2 tbsp no-sugar-added almond butter; 2 tbsp toasted sesame oil; 2 tbsp pure maple syrup; 1/4 tsp crushed red pepper flakes; 1 (8-ounce or 227g) block of tempeh; 2 medium carrots, (cut into matchstick pieces); 1 medium red bell pepper, (cut into thin strips); 1 cup shredded Napa cabbage; 1 bunch scallions ((green parts only; the white parts are not low FODMAP)); 1/4 cup chopped fresh cilantro; 1/4 cup sunflower seeds; 1 tbsp sesame seeds; 2 tbsp tahini; 1/2 tbsp tamari ((or soy sauce)); 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tsp pure maple syrup; Cooked brown rice; 1- inch piece of fresh ginger ((peeled and grated or minced))

By Nisha Vora · Rainbow Plant LifePublic

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Here’s an easy, delicious low FODMAP recipe for a Sesame Tempeh Rice Bowl that’s featured in my Youtube video on Tips for Healing your IBS. I love making this on Sunday and packing leftovers for lunch.

Prep: 35 min
Cook: 35 min
Total: 70 min
Servings: 3

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Recipe source

This recipe was taken from Vegan Sesame Tempeh Rice Bowl · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

2 tbsprice vinegar
2 tbsptamari ((or soy sauce))
2 tbspno-sugar-added almond butter
2 tbsptoasted sesame oil
2 tbsppure maple syrup
0.25 tspcrushed red pepper flakes
1(8-ounce or 227g) block of tempeh
2medium carrots, (cut into matchstick pieces)
1medium red bell pepper, (cut into thin strips)
1 cupshredded Napa cabbage
1 bunchscallions ((green parts only; the white parts are not low FODMAP))
0.25 cupchopped fresh cilantro
0.25 cupsunflower seeds
1 tbspsesame seeds
2 tbsptahini
0.5 tbsptamari ((or soy sauce))
1 tbsprice vinegar
1 tbsptoasted sesame oil
1 tsppure maple syrup
—Cooked brown rice
—1- inch piece of fresh ginger ((peeled and grated or minced))

Steps

1
Steam the tempeh (optional): Place the block of tempeh in a steamer basket and steam for 10 minutes. This step helps remove the bitter taste characteristic of tempeh. Slice the steamed tempeh into 8 pieces.
2
Prepare the tempeh marinade: Whisk together all of the marinade ingredients in a shallow dish or pie plate until smooth. Add the tempeh pieces and coat thoroughly in the marinade. Refrigerate for at least 2 hours or up to overnight.
3
Bake the tempeh: Preheat the oven to 190°C (or 190°C). Place the tempeh in an ovenproof dish or on top of a baking sheet and bake for 12-15 minutes, then flip the pieces over and bake for another 5-10 minutes.
4
Prepare the veggie slaw: Combine the sliced carrots, bell pepper, Napa cabbage, scallions, and cilantro in a bowl. Top with the sunflower seeds and sesame seeds.
5
Make the dressing: In a small bowl, whisk together all of the ingredients until smooth. Pour the dressing over the vegetables and toss well to coat all of the vegetables.
6
Serve the veggie slaw over the cooked brown rice and with the baked tempeh pieces on top.

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Per portion

Calories: ~178.2 kcal
Protein: ~1.8 g
Fat: ~15.7 g
Carbs: ~17.3 g
Fiber: ~2.6 g
Sodium: ~43.7 mg

4 ingredients still need USDA food links. tamari ((or soy sauce)), scallions ((green parts only; the white parts are not low FODMAP)), sunflower seeds, tahini, tamari ((or soy sauce)), Cooked brown rice, 1- inch piece of fresh ginger ((peeled and grated or minced)) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Soy
Sesame

Partial · 17/21 ingredients linked