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.



Teriyaki Tempeh and Roasted Broccoli Rice Bowls

Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 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


  • 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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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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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.