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Cook at home
Tempeh Broccoli Brown Rice Bowl
Pan-browned tempeh and roasted broccoli over brown rice with a ginger-soy glaze.
55 min · 2 servings · japanese
504
kcal
31
protein g
52
carbs g
22
fat g
Nutrition per serving from USDA FoodData Central.
About $2.71 / serving (est.)
Estimated from average US grocery prices.
- vegan
- vegetarian
- pescatarian
- gluten-free
- dairy-free
- high-protein
- low-sugar
Contains: sesame, soy
Ingredients
- 1/2 cup brown rice
- 8 oz tempeh, cubed
- 2 cup broccoli, florets
- 1 tbsp vegetable oil
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 1 tsp sesame seeds
Steps
- Simmer the brown rice in 1 cup plus 2 tablespoons water, covered, for 35 to 40 minutes, then rest 5 minutes.
- Roast the broccoli on a tray at 425 F (220 C) for 15 minutes.
- Brown the tempeh in the oil over medium-high heat for 5 to 6 minutes, then add the garlic, ginger, tamari and vinegar and cook 1 minute until glazed.
- Serve over the rice with the broccoli and sprinkle with sesame seeds.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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