This Brown Rice & Baked Tempeh Bowl is a delicious and healthy high-protein meal that is easy to make. It features marinated baked tempeh, brown rice, cabbage slaw, and fresh steamed broccoli. Plus, this filling bowl is vegan, gluten-free, oil-free, and meal-prep friendly!
Brown Rice and Baked Tempeh Bowl
For the tempeh marinade
½ package plain tempeh @lightlifefoods
2 tbsp almond butter @spreadthelove
2 tbsp soy sauce @oceanshalo
1 tbsp sweet chili sauce @thaikitchen
1½ tsp rice wine vinegar @marukanvinegar
½ tsp garlic powder @simplyorganics
1 tbsp water
For the Cabbage Slaw
2 cups thinly sliced red cabbage
1½ tsp fresh lime juice
½ tsp maple syrup @wholefoods
For the Bowls
½ cup brown rice @lundbergfarms
1 cup chopped and steamed broccoli
To make the tempeh, mix the marinade ingredients together in a bowl then add the cubed tempeh and mix well. Marinate at least at least 4 hours, up to overnight.
When time to prepare, preheat oven to 425ºF and line a baking sheet with parchment paper.
Place the marinated tempeh cubes on the baking sheet and bake for about 20 minutes until hot and starting to crisp.
If you don’t already have brown rice cooked, prepare some now according to package instructions
Use a sharp knife to thinly slice the red cabbage. Add to a mixing bowl and mix with the lime juice and maple syrup. Set aside until you’re ready to assemble your bowl.
To assemble, add the cabbage, brown rice, steamed broccoli, and tempeh to a bowl.
Enjoy immediately or store in the fridge for up to 3 days!
Inspired by @runningonrealfood
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