Crispy Tempeh Bowls with Spicy Turmeric Rice

5 from 2 reviews

For a fully plant-based meal in one, whip up these crispy tempeh bowls with spicy turmeric rice topped with a tahini and tamari dressing. Filling, full of veggies and protein and a meal the whole family will love.



For the spicy turmeric rice:

  • 1 1/2 cups brown rice
  • 3 cups veggie stock (or water)
  • 1 tsp olive oil
  • 1 tsp turmeric
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper (less or more depending on spice preference)
  • 1/4 tsp black pepper
  • 1/2 tsp salt

For the tempeh + veggies:

  • 1 block tempeh, cut into horizontal strips
  • 1 tbsp maple syrup
  • 2 tbsp tamari (or soy sauce)
  • 1 tbsp tapioca starch (arrowroot or cornstarch work too)
  • 2 cloves garlic, minced + divided
  • 2 tbsp olive oil
  • 1 head broccolini, ends trimmed
  • 1 red bell pepper, thinly sliced

For the tamari-tahini sauce:

  • 3 tbsp tahini
  • 1/2 lemon, juiced
  • 1 tbsp tamari (or soy sauce)
  • 1 tbsp maple syrup
  • 12 tbsp water


  1. Bring stock or water to a boil
  2. Add rice, olive oil and spices and lower heat to a simmer. Cover and let simmer for 40 minutes. Remove from heat and allow to stand, covered for 5 minutes. Remove top and fluff up rice.
  3. While rice is cooking, prep tempeh by combining maple syrup, tamari, tapioca starch and 1 minced garlic clove in a large bowl. Add in tempeh to coat and let sit to marinate.
  4. Heat a large pan over medium-high heat and add 1 tbsp of olive oil and add broccolini and bell pepper. Cook for 5 minutes or until slightly browned.
  5. Add in remaining 1 garlic clove and cook for 1-2 minutes and fully coat veggies.
  6. Remove veggies from heat and add remaining 1 tbsp of olive oil to pan over medium-high heat.
  7. Individually place each strip of tempeh down onto the pan. Cook for 2-3 minutes and then using tongs flip each strip and cook for 2-3 minutes on other side. Remove from heat.
  8. Combine all sauce ingredients in a small jar or bowl. Add water 1 tablespoon at a time until preferred sauce consistency is reached.
  9. Divide rice into bowls and top with veggies and tempeh. Drizzle with sauce.
  10. Serve immediately or store all ingredients in separate containers for up to 3 days.