Orange Teriyaki Tempeh Bowls
Orange teriyaki glazed tempeh and crisp sautéed veggies are layered over whole-grain brown rice to create a flavor-packed, nutrient-rich, vegetarian main.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 8-oz. package tempeh
- 3 Tbsp. lower sodium tamari or soy sauce
- 3 Tbsp. freshly squeezed orange juice
- 1 Tbsp. maple syrup
- 1 tsp. freshly grated or ground ginger
- 2 cloves garlic (minced)
- 1 1/2 Tbsp. olive oil
- 1 red bell pepper (roughly chopped)
- 1 yellow bell pepper (roughly chopped)
- 1/2 red onion (peeled and roughly chopped)
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 cups cooked brown rice
- Juice of 1 lime
- Fresh basil and/or cilantro for garnish
Instructions
- 1
Slice tempeh in half lengthwise. Cut each half in a star pattern to get 16 mini triangles. Set aside.
- 2
Combine tamari (or soy sauce), orange juice, maple syrup, ginger, and garlic in a medium-sized bowl. Add tempeh; toss to coat. Marinate for 30 minutes at room temperature, tossing occasionally.
- 3
Heat oil in a large nonstick skillet over medium. Add bell peppers, onion, salt, and pepper; cook 5 to 7 minutes, stirring occasionally, until tender. Transfer to a bowl.
- 4
Add tempeh and remaining marinade to skillet; cook 5 to 7 minutes, stirring often, until sauce has reduced and begins to form a glaze over the tempeh. Remove from heat.
- 5
To assemble bowls, divide rice into each of 4 bowls. Top evenly with bell pepper mixture and tempeh. Squeeze lime juice evenly overtop. Garnish with basil and/or cilantro.