Tempeh Rice Bowl

Crunchy 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
  • Total Time: 20 minutes


Servings: 4 persons
  • 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, Main Course
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

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