Follow me @evannryan for daily high protein vegan recipes! Sticky Tempeh Rice Bowl is a fitness bowl - elevated - With a focus on protein and a healthy balance of carbs and fats, you’re going to REALLY enjoy this good-for-you meal.
Preheat oven to 350 F and line a baking tray with parchment paper.
Prep your tempeh by rough chopping into big chunks. Spread evenly across baking tray and bake for 16-18 minutes, or until browned.
Prepare rice according to package directions.
Add all the broccolini to a large pan with ½ inch water. Place a tightly sealed lid over the pot and bring to medium heat. Allow to cook, 3-4 minutes, or until steam starts to escape the lid. Drain excess water and drizzle 1 tbsp olive oil, salt, and pepper over cooked broccolini, tossing to season well, set aside.
Sticky Tempeh sauce: Warm a medium sized pan to medium heat and add sesame oil, and minced ginger. Saute ginger for a few minutes. Add coconut sugar and mix into ginger. Add soy sauce, rice vinegar, and hot sauce, mixing well. Add baked tempeh and mix through sauce, continuing to cook until tempeh absorbs the sauce. Remove from heat and top with sesame seeds.
On four plates or containers add: 1 cup cooked rice, ¼ of the seasoned broccolini, and ¼ of the sticky tempeh. Enjoy right away or refrigerate until ready to eat!
