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vegan tempeh poke bowl

Teriyaki Tempeh Poke Bowl

Course Main Course
Cuisine Vegan
Keyword oil free
Cook Time 30 minutes
Rest time 2 hours
Servings 2

Ingredients

  • 8 oz tempeh
  • 2 cups brown or white rice cooked
  • 4 cups arugula or mixed greens
  • 1 avocado
  • 1/2 cup red cabbage shredded
  • 1/2 cup edamame
  • 1/2 cup pineapple chunks
  • 1/2 cup radish diced
  • 1/2 cup cucumber diced
  • 1 sheet nori or a few sheets of seaweed snacks
  • sesame seeds optional
  • 4 tbsp soy or other sauce

Teriyaki Marinade

  • 3 tbsp soy sauce
  • 3 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder or 1 clove pressed
  • 1 tsp ginger or 1/2 inch grated
  • 2 tbsp water

Instructions

  1. In a small bowl mix ingredients for the marinade, add 2-4 tbsp of water as needed.

  2. Cut tempeh into bite sized pieces. Put tempeh in airtight container and pour in marinade, coat pieces evenly. Store in fridge and let marinate for at least 2 hours but optimally overnight.

  3. Line a baking sheet with parchment paper and spread out tempeh pieces, they should not touch. Save the remaining marinade. Bake at 350° for 10 minutes. Take out of oven and flip tempeh pieces, baste with extra marinade. Bake 10-15 more minutes until desired crispyness. Baste with any remaining marinade.

  4. Cook rice per package instructions to yield at least 2 cups. This can be done in advance or when meal prepping to save time. I usually use quick cook brown rice which takes about 15 minutes to cook.

  5. While tempeh is baking: chop your cabbage so it is shredded, cut pineapple in small chunks, dice radishes & cucumber, cube avocado, warm edamame if frozen.

  6. Assemble 2 bowls with rice and greens on the bottom, add tempeh and other ingredients. Top with pieces of nori or seaweed snacks and sesame seeds. Top with a few tablespoons of soy or sauce of choice.