Teriyaki Tempeh and Roasted Broccoli Rice Bowls

dairy freevegetarian
Teriyaki Tempeh and Roasted Broccoli Rice Bowls

Tempeh and roasted broccoli are smothered in an easy homemade teriyaki sauce and served with fluffy brown rice for a plant powered meal that doesn’t skimp on flavor or texture! 

Teriyaki Tempeh and Roasted Broccoli Rice Bowls

Back on that tempeh kick with these teriyaki tempeh and broccoli rice bowls. I love teriyaki anything and my go-to is usually tofu and broccoli, but I felt like something with a heartier texture and tempeh always satisfies that craving.

Teriyaki Tempeh and Roasted Broccoli Rice Bowls

Tempeh is easy to cook. You can either boil it in some water for 10 minutes, you can roast it, or you can saute it in a pan with some oil. It’s pretty versatile and absorbs whatever flavors you cook it in.

Now that we have that out of the bowl, these easy rice bowls are going to become part of our weekly rotation. What’s great about this recipe is that it’s three recipes in one: roasted broccoli, tempeh, and a teriyaki sauce!

Teriyaki Tempeh and Roasted Broccoli Rice Bowls

If you just can’t stand tempeh, swap in your favorite protein – keep everything else the same and make this recipe yours.

Inspiralized

Recipe

Teriyaki Tempeh and Roasted Broccoli Rice Bowls

Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 4 cups broccoli florets about 2 heads of broccoli
  • olive oil to drizzle
  • salt and pepper
  • 8 oz tempeh
  • to serve: brown rice about 2/3 cup per serving
  • to garnish: sesame seeds and red pepper flakes
  • For the teriyaki sauce:
  • 1/4 cup soy sauce sub tamari if gluten free
  • ¾ cup water
  • 1 garlic clove
  • 1 ” knob of ginger
  • 1 tablespoon honey
  • pinch red pepper flakes
  • 1 teaspoon sesame seeds
  • 2 tablespoons arrowroot powder

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the broccoli. Drizzle with olive oil, season with salt and pepper, and roast for 20-30 minutes or until browned and fork tender.
  • Meanwhile, mince the garlic and peel and mince the ginger. Combine 1 cup of water, soy sauce, ginger, garlic, honey, red pepper flakes, and sesame seeds in a small saucepot over medium heat. Meanwhile, in a small bowl, whisk together the arrowroot powder and 2 tablespoons of water. Once the soy sauce mixture is simmering slightly, add the arrowroot slurry and stir constantly until combined and sauce is thickened. Remove from heat and set aside. 
  • Boil ½” of water in a medium pan. Once boiling, add the tempeh and cook for 10 minutes or until moisture evaporates. Pour over the teriyaki sauce and toss to coat, about 1 minute.
  • Divide the roasted broccoli and tempeh over plates or bowls of rice. Garnish with sesame seeds and red pepper flakes and serve.

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2 comments

Anonymous says:
Could you sub honey with maple syrup? Thanks.
Meaghan says:
We haven't tried that but definitely give it a go!

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