Vegan Protein Power Bowl with Tempeh and Edamame

Vegan Protein Power Bowl with Tempeh and Edamame

Crispy pan-seared tempeh and bright edamame top a savory grain bowl with a tangy sesame-ginger dressing.

Total 50 min Makes 4 servings Calories 480/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

This plant-based bowl layers seared tempeh, steamed edamame, and crunchy vegetables over brown rice, finished with a tangy sesame-ginger dressing. It delivers a balanced mix of protein, fiber, and texture, making it suited for a filling lunch or weeknight dinner. The components can be prepped ahead and assembled quickly for busy schedules.

Ingredients

  • 1 cup brown rice, uncooked
  • 8 ounces tempeh, cut into cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon neutral oil, such as avocado or vegetable oil
  • 1 cup frozen shelled edamame
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • 1/3 cup sesame-ginger dressing

Method

  1. Rinse the brown rice under cold water, then combine with 2 cups water in a 6-quart saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.

  2. While the rice cooks, toss the tempeh cubes with soy sauce in a bowl and let sit for 10 minutes to absorb flavor.

  3. Heat the oil in a 9-inch skillet over medium-high heat. Add the tempeh and sear, turning occasionally, until golden and crisp on most sides.

  4. Bring a small pot of water to a boil and cook the frozen edamame until tender.

  5. Drain the edamame and set aside to cool slightly.

  6. Divide the cooked rice among four bowls as the base.

  7. Arrange the seared tempeh, edamame, shredded carrots, shredded cabbage, and avocado slices over the rice in each bowl.

  8. Drizzle each bowl with sesame-ginger dressing and top with sliced green onions and sesame seeds before serving.

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    Vegan Protein Power Bowl with Tempeh and Edamame

    This plant-based bowl layers seared tempeh, steamed edamame, and crunchy vegetables over brown rice, finished with a tangy sesame-ginger dressing. It delivers a balanced mix of protein, fiber, and texture, making it suited for a filling lunch or weeknight dinner. The components can be prepped ahead and assembled quickly for busy schedules.

    50 min 4 servings 480 cal

    Ingredients

    • 1 cup brown rice, uncooked
    • 8 ounces tempeh, cut into cubes
    • 2 tablespoons soy sauce
    • 1 tablespoon neutral oil, such as avocado or vegetable oil
    • 1 cup frozen shelled edamame
    • 1 cup shredded carrots
    • 1 cup shredded red cabbage
    • 1 avocado, sliced
    • 2 green onions, thinly sliced
    • 1 tablespoon sesame seeds
    • 1/3 cup sesame-ginger dressing

    Method

    1. 1

      Rinse the brown rice under cold water, then combine with 2 cups water in a 6-quart saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.

    2. 2

      While the rice cooks, toss the tempeh cubes with soy sauce in a bowl and let sit for 10 minutes to absorb flavor.

    3. 3

      Heat the oil in a 9-inch skillet over medium-high heat. Add the tempeh and sear, turning occasionally, until golden and crisp on most sides.

    4. 4

      Bring a small pot of water to a boil and cook the frozen edamame until tender.

    5. 5

      Drain the edamame and set aside to cool slightly.

    6. 6

      Divide the cooked rice among four bowls as the base.

    7. 7

      Arrange the seared tempeh, edamame, shredded carrots, shredded cabbage, and avocado slices over the rice in each bowl.

    8. 8

      Drizzle each bowl with sesame-ginger dressing and top with sliced green onions and sesame seeds before serving.