Tempeh Rice Bowl

Bowls are awesome! You can put anything in it and it looks nice. This vegan tempeh rice bowl is no exception. You will have a beautiful bowl on the table within 20 minutes and a stomach full of yummy food in much less time.
  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes


Servings: 4
  • 300 g
  • 1
  • 1
  • 1
  • 1
    Spicy pepper of choice
  • 1 pack(s)
    tempeh ketjap flavoured if possible
  • soya sauce normal or sweet


  1. Cook the rice according tot he packaging.
  2. Slice the avocado length-wise into layers, the mango into cubes and the pepper into rings
  3. Put a little bit of oil in pan and fry the tempeh until its nice and crunchy.
  4. Fill a bowl with the rice and mix in sweet soya sauce (ketjap manis) and normal soya sauce to taste.
  5. Gently place the avocado and mango in a neat arrangement of your choosing, sprinkling some pepper rings when you’re done.


Courses: Lunch, World Meals
Cuisines: Japanese
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Season: Summer
Number ingredients: 5-10 ingredients
Taste: Fresh, Savory
Preparation method: Cooking, Frying
Type of dish: Rice dish
Campaigns: VeggieChallenge