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baked sriracha tempeh bowls // the muffin myth

baked sriracha tempeh bowls

This spicy baked tempeh is great on its own, tossed into a salad, or as a part of a heartier meal bowl like this one.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 1 250 g pkg tempeh cubed
  • ¼ cup light soy sauce I use Braggs liquid aminos
  • 2 tablespoon Sriracha
  • 1 teaspoon cold pressed sesame oil
  • 4 cups cooked brown rice
  • 1 head broccoli divided into florets and lightly steamed
  • 2 large carrots shredded
  • 12 cherry tomatoes halved


  • Preheat oven to 400°F / 200°C
  • Line a baking sheet with parchment paper
  • In a small bowl, whisk together soy sauce, Sriracha, and sesame oil.
  • Place the cubed tempeh in a large bowl, and pour the Sriracha sauce over top. Stir to combine well, and let sit for 10 minutes.
  • Pour the marinated tempeh onto the prepare baking sheet. Place in the oven, and bake for 10 minutes.
  • Carefully turn the cubes over, and bake for another 5-10 minutes until golden brown.
  • Remove tempeh from the oven and allow to cool slightly.
  • To assemble bowls, divide the brown rice, tempeh, broccoli, shredded carrot, and tomatoes amongst four bowls or four lunch containers.
  • Serve immediately, or store in the refrigerator for up to four day.