This tempeh sushi bowl is a vegan version on classic sushi flavours but without the rolling!
It combines tempeh, a mixture of vegetables and an amazing peanut dressing. It’s a great option for a quick weekday lunch or an easy make-ahead dinner.
Tempeh is a great source of plant protein. It contains over 20g per 100g, which is much higher than tofu which is about 12-13g. The whole dish has 30g of protein and nearly 10g of fibre – so it’s great for your energy and great for your gut!
Nutritional Highlights
✅Gut-friendly: Naturally fermented, tempeh is rich in probiotics that help nurture a healthy gut microbiome.
✅Protein-packed: Tempeh is a fantastic plant-based protein source, providing all essential amino acids.
✅Healthy fats: The combination of avocado and sesame adds monounsaturated fats.
✅Lots of micronutrients: A big variety of vegetables brings a mixture of antioxidants, vitamins and minerals.
What is tempeh?
Tempeh is a fermented soy product made from fermented soybeans that are pressed into a firm block. It has a nutty flavour and a much firmer texture that tofu. This means when you griddle or fry it, the texture is quite ‘meaty’.
Because it’s fermented, tempeh is easier to digest than many other soy products and has beneficial probiotics due to the fermentation. It’s also rich in fibre, iron and calcium.
Tempeh contains about 5-6 times the amount of fibre than tofu. It’s, therefore, a great choice if you are monitoring your fibre intake. Remember, you should be aiming for at least 30g a day.
Recipe Tips
- This is great for meal prep and will keep in a sealed tub in the fridge for up to 3-4 days.
- It can be served hot or cold.
- The peanut sauce is a great dressing for many dishes and salads. Feel free to make double and it will keep in the fridge for a couple of weeks (in a sealed jar).
- You can use almond butter instead of peanut, if you prefer.
- I like to serve with some nori sheets and scoop the food onto these, but this is optional.
If you liked this Tempeh Sushi Bowl recipe, why not try:
Pearl Barley Salad (with tempeh)
Tempeh Sushi Bowl
Ingredients
Ingredients for the tempeh:
- 400 g block of tempeh (14oz)
- 3 tbsp tamari
- 1 tbsp rice wine vinegar
- 2 tsp maple syrup
- 1 tbsp lime juice
- 1 tbsp sesame or olive oil
Ingredients for the peanut sauce:
- 4 tbsp peanut butter
- 2 tbsp tamari or soya sauce
- 1 tbsp rice wine vinegar
- 1½ tbsp lime juice
- 1 tsp maple syrup
- Water to thin
Other ingredients:
- 225 g sushi rice (1 cup)
- Selection of vegetables radish, avocado, kohlrabi, cucumber, beetroot etc, chopped into bitesize pieces
- 150 g edamame beans cooked (1 cup)
- 1 tbsp sesame seeds
- Nori sheets optional
Instructions
- To make the tempeh – mix the tamari, vinegar, maple and lime juice together and cut the tempeh into small batons. Add the tempeh to the bowl and marinate whist you make the rice.
- Boil the rice as per packet instructions. Once cooked, leave to cool slightly whilst you chop all your vegetables.
- Heat the olive oil in a frying pan. Fry the tempeh for 6-7 mins, adding any remaining marinade for the last 1-2 mins.
- Mix all the sauce ingredients together, adding a little water to thin, if needed.
- Add everything to your bowls, top with sesame seeds, drizzle with the peanut sauce and serve with nori sheets (if you like).
Notes
- It will last for up for up to 3-4 days, in a sealed tub in the fridge.
- It can be served hot or cold.
- You can use almond butter instead of peanut, if you prefer.
- I like to serve with some nori sheets and scoop the food onto these, but this is optional.
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