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Teriyaki Tempeh and Roasted Broccoli Rice Bowls

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 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.