This tempeh teriyaki bowl is the perfect meal prep recipe to add to your weekly lineup. It comes together super quickly, tastes amazing and is a well rounded meal. Whether you are looking for an easy dinner or a great packed lunch, this teriyaki tempeh bowl will hit the spot.

Love to meal prep? Check out all our favorite vegan meal prep recipes. Or find more high protein vegan meals!

Teriyaki Tempeh Bowl Ingredients

To make this tempeh teriyaki bowl, you’ll need:

• Rice (whichever kind you like best!)
• Broccoli
• Purple Cabbage
• Tempeh
• Dark Brown Sugar
• Soy Sauce
• Agave
• Mirin
• Sesame Oil
• Granulated Garlic
• Ground Ginger
• Corn Starch
• Flavorless Oil or Cooking Spray
• Optional: Any of your other favorite veg! Some good ones include edamame, carrots, peas, cucumbers.

Tempeh Benefits

Tempeh is a great plant based protein source that originated in Indonesia. Similar to tofu, tempeh is made from soybeans and it’s packed with protein, fiber, iron, calcium and more. It’s also fermented, meaning it’s filled with probiotics that are great for gut health. Looking for more tempeh inspiration? Try our miso tempeh wraps!

Where to Buy Tempeh

Tempeh is carried by most health food stores, whether it’s a small neighborhood shop or a larger chain like Trader Joes or Whole Foods. You can also find it in some large chain stores, some Walmarts even carry it! It will usually be stored in the refridgerator section, but occassionally it’s sold frozen.

To make things even easier, you can have it delivered to your door from amazon!

Tempeh Alternative

If you can’t get tempeh, or just don’t want it, you could swap in tofu in this recipe or even seitan in a pinch.

How to Make Tempeh Teriyaki Bowls

To start with, cut your tempeh into thin triangles (or whichever shape you prefer). To get even triangles, I cut the tempeh down the middle to create two square blocks. Then I slice the block into three to four even slices, the direction that leaves you with a stack of squares. Cut the stack diagonal one way and the the other. Viola, even triangles.

In a pan, combine all the teriyaki ingredients and whisk until well combined. Turn on the heat and bring to a simmer for around four minutes until thickened. Set aside.

In a clean pan, heat oil and add all the tempeh slices in one layer. Cook until browned, and then flip. When the second side has browned as well, pour in the teriyaki sauce and turn off the heat. Mix to combine well. If there is too much sauce, reserve the extra for drizzling over your tempeh bowls.

Steam your broccoli for a few minutes and sprinkle with a pinch of salt, then you are ready to start assembling your bowls.

Layer into your bowl your rice of choice, teriyaki tempeh, steamed broccoli, and shredded cabbage. Add in any other vegetables you love and drizzle with a touch of the extra teriyaki sauce. Enjoy!

A Note On Tempeh Preparation

Some people presteam their tempeh which helps rid it of some of it’s bitterness. I don’t find it to be necessary with this recipe, because with the tempeh sliced thin and covered in teriyaki, the bitterness doesn’t come through for me. If the flavor is weird to you, or you prefer larger chinks of tempeh, simply steam the tempeh for ten minutes before you cut or cook it.

Mirin

Mirin is a rice wine which is very typical in Japanese cooking. It brings a delicious tangy, sweet taste to dishes. It can transform almost bland dishes to something more flavourful.

Teriyaki would not be the same if it wasn’t for mirin enhancing the flavours.

You may also love this delicious Goma Dressing which uses mirin.

Meal Prep Vegan Tempeh Bowl

If you want to use this tempeh bowl for meal prep, you can individually pack your bowls into meal prep containers and pop it in the microwave when you are ready to eat it. It should last about 4-5 days in the fridge.

Don’t forget to pin this recipe for later!

Looking for more fun ways to use teriyaki? Check out these delicious yakitori skewers!

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