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Forbidden Rice Tempeh and Vegetable Power Bowls

Forbidden Rice Tempeh and Vegetable Power Bowls
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A vibrant power bowl featuring antioxidant-rich black ‘forbidden’ rice, crispy maple-glazed tempeh, roasted vegetables, and a creamy tahini dressing. Packed with plant-based protein and bold flavors!

  • Author: ranime
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Yield: 3-4 bowls 1x
  • Category: Main Course
  • Method: Stovetop/Roasting
  • Cuisine: Plant-Based Fusion

Ingredients

Scale
  • Base:
  • 1 cup forbidden rice (black rice)
  • 1 3/4 cups water
  • 1/2 tsp salt
  • Tempeh:
  • 8 oz tempeh, cubed
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce (or tamari for GF)
  • 1 tbsp rice vinegar
  • 1 tsp smoked paprika
  • 1 tbsp avocado oil
  • Roasted Vegetables:
  • 1 small sweet potato, diced
  • 1 cup Brussels sprouts, halved
  • 1 red bell pepper, sliced
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • Tahini Dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 garlic clove, minced
  • 3–4 tbsp water (to thin)
  • Toppings:
  • 1 avocado, sliced
  • 1/4 cup pickled red onions
  • 2 tbsp pumpkin seeds
  • Microgreens or sprouts
  • Sesame seeds

Instructions

  1. Cook rice: Rinse rice. Combine with water and salt in saucepan. Bring to boil, reduce to simmer, cover and cook 30 mins. Remove from heat, let steam 10 mins.
  2. Marinate tempeh: Whisk maple syrup, soy sauce, vinegar, and paprika. Toss with tempeh; marinate 15+ mins.
  3. Roast veggies: Toss sweet potato, Brussels sprouts, and bell pepper with oil and garlic powder. Roast at 400°F (200°C) for 25-30 mins until tender.
  4. Cook tempeh: Heat oil in skillet over medium. Cook tempeh 3-4 mins per side until crispy, basting with leftover marinade.
  5. Make dressing: Blend tahini, lemon juice, maple syrup, garlic, and water until smooth.
  6. Assemble bowls: Divide rice among bowls. Top with roasted veggies, tempeh, avocado, pickled onions, and seeds. Drizzle with dressing.

Notes

  • Rice alternative: Substitute wild rice or quinoa
  • Tempeh tip: Steam for 10 mins before marinating to reduce bitterness
  • Meal prep: Components keep 4 days refrigerated (store dressing separately)
  • Nut-free: Use sunflower seed butter instead of tahini
  • Spicy option: Add sriracha to dressing or chili flakes to tempeh

Nutrition

Find it online: https://recipesfood.org/forbidden-rice-tempeh-vegetable-power-bowls/