Tempeh Rice Bowls with Amazing Curry Sauce
I have a Sushi Bowl recipe on my blog that is very popular, and this is a similar-but-different meal that packs more protein with the tempeh and has a delicious and quick curry sauce. As with any bowl recipe, you can mix it up with what you have. Edamame, cucumber, broccoli, tofu, avocado, chickpeas–there are so many yummy things you could add or swap in.
Servings 4 bowls
Ingredients
- 4 cups cooked rice or quinoa
- 1 or 2 large sweet potatoes
- 1-2 cups shredded purple cabbage (I buy this pre-shredded)
- 1 red bell pepper
- 1 large carrot, grated
- 2-3 green onions, sliced
- 1/2 bunch cilantro
Tempeh Marinade
- 1 8-oz package tempeh (or use super firm tofu)
- 2 TBSP soy sauce or tamari
- 1 TBSP rice vinegar
- 1 TBSP maple syrup
Curry Sauce
- 1/2 cup raw cashews or sunflower seeds
- 1/2 cup canned coconut milk (light or regular)
- 2 TBSP soy sauce or tamari
- 1 TBSP rice vinegar
- 1 TBSP maple syrup
- 1 TBSP red curry paste (or green or yellow)-- Thai Kitchen Brand is what I use, if you use other brands they may be spicier and you should start with less
Instructions
- Cook the rice or quinoa if you haven't already.
- Preheat oven to 400 degrees if you'd like to bake the sweet potato. Otherwise, you can microwave or air fry it.
- Prepare the tempeh by chopping it into 1/2 inch cubes and boiling it for 10 minutes. You can skip this step if time is short. It reduces any bitterness of tempeh but is not necessary.
- In a shallow bowl, mix together soy sauce, rice vinegar, and maple syrup. Let the tempeh cubes marinate for 10 minutes. If substituting super firm tofu, cut it into cubes and let the tofu marinate in the same mixture.
- Chop the sweet potato into 1/2 inch cubes and place on a baking sheet. Sprinkle with salt and pepper, and bake for 20 minutes at 400 degrees. Alternatively, you can microwave the whole sweet potato for 5-6 minutes. Once cool enough to handly, slice in half lengthwise, cut it into cubes and scrape it out of the skin.
- Chop bell pepper, grate carrot, slice green onions and chop cilantro.
- Cook tempeh (or tofu) in a frying pan with the rest of the sauce in the bowl on medium heat for about 10 minutes until golden brown. Use a spritz of oil if your pan needs it before cooking. Add a little water to prevent burning if needed. Tempeh or tofu can also be air fried for about 10 minutes until golden brown.
- To serve, combine in a bowl: rice or quinoa, purple cabbage, sweet potato cubes, bell pepper, tempeh, cilantro and green onion. Drizzle the curry sauce liberally on top.
To make the curry sauce (this can be done in advance)
- Blend all the ingredients in a high speed blender until smooth. Add a tablespoon of water or more coconut milk if needed to help it blend.
- If you make this recipe and enjoy it, please come back and leaving a rating and review! Thank you so much!
Notes
Everything can be assembled in advance. It keeps well in the refrigerator for several days.
