Spicy Sriracha Tempeh Bowls

a fork holding a cube of tempeh over a tempeh bowl

Looking for a quick and easy vegan meal prep recipe? Try this Spicy Sriracha Tempeh Bowl recipe! Crisp tempeh is tossed in a spicy marinade and served with veggies over brown rice. It doesn't get much easier than that!

Course Main Course

Cuisine American, Indonesian

Keyword Tempeh Bowl

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 520kcal

Author Katie Trant

Ingredients

12 oz tempeh cubed
2 teaspoons avocado oil or other neutral flavoured oil
salt and pepper
¼ cup light soy sauce I use Braggs liquid aminos
1-2 Tablespoons Sriracha
1 teaspoon agave nectar or honey if not vegan
1 teaspoon toasted sesame oil
1 teaspoon freshly grated ginger
4 cups cooked brown rice
1 head broccoli Divided into florets and lightly steamed
2 medium carrots Peeled, sliced, and lightly steamed
1 bunch bok choy Lightly steamed

US Customary - Metric

Instructions

Prepare the vegetables

Divide the broccoli in to florets, wash the bok choy and pull the leaves apart, and peel and slice the carrots.
Prepare a pan of water and a steamer basket so you can lightly steam the vegetables while the tempeh is cooking.

Cook the tempeh

Place the cubed tempeh into a medium-sized bowl and toss with 2 teaspoons of avocado oil. Lightly season with salt and pepper.

To bake the tempeh

If you are baking the tempeh, preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
Arrange the tempeh onto the prepared baking sheet, and place in the oven to bake for 10 minutes. Remove from the oven, turn the tempeh cubes over, and bake for an additional 5-10 minutes until the tempeh is golden brown.

To Air Fry the tempeh

If you are air-frying the tempeh, heat your air fryer to 400°F / 200°C.
Place the tempeh cubes into the air fryer basket, and air fry for 10 minutes, giving the basket a shake once or twice during the cooking time, until the tempeh is golden brown.

Make the sauce

In the same bowl you used to oil and season the tempeh, whisk together ¼ cup soy sauce, 1-2 tablespoons Sriracha (start with one, taste, and decide if you want it hotter), 1 teaspoon agave nectar, 1 teaspoon grated ginger, and 1 teaspoon toasted sesame oil.
Place the cooked tempeh into bowl, and toss with the Sriracha sauce. Let it sit for a few minutes, stirring as needed, until the sauce is soaked up.
To assemble bowls, divide the brown rice, tempeh, and steamed vegetables amongst four bowls or four lunch containers.
Serve immediately, or store in the refrigerator for up to four days.

Notes

Nutrition values are an estimate only.
If you have the rice prepared in advance, this Tempeh Bowl recipe comes together very quickly. You can go for brown rice, as I did, or opt for quinoa, millet, or a mix of grains.
If you prefer to marinate the tempeh for a longer time, you can let it soak in the sauce for an hour or up to overnight, and then bake or air fry when you're ready to eat. If you're going to air fry pre-marinated tempeh, be sure to drain any excess marinade off before you add it to the air fryer basket.
If you're batch cooking or packing these tempeh bowls for your lunches, just pack them into air-tight containers and store them in the fridge. They'll last 3-4 days in the fridge, and can be easily re-heated in the microwave.

Nutrition