30-Minute Teriyaki Tempeh Bowls You’ll Obsess Over

You know those nights when you want something hearty, healthy, and ready in a flash? That’s exactly why I fell in love with these teriyaki tempeh bowls. I used to think plant-based meals meant sacrificing flavor or spending hours in the kitchen—boy, was I wrong! This recipe changed everything for me. The sticky-sweet teriyaki glaze clings to crispy tempeh, piled over fluffy rice with fresh veggies. It’s my go-to when I need a meal that’s as satisfying to make as it is to eat. Trust me, even the meat-lovers in your life won’t miss a thing.

Why You’ll Love These Teriyaki Tempeh Bowls

Let me count the ways these bowls will become your new weeknight hero:

• Ready in 30 minutes flat – faster than takeout!
• Packed with plant-powered protein – that tempeh will keep you full for hours
• Bold, sticky-sweet teriyaki flavor that coats every bite
• Endlessly customizable – swap veggies based on what’s in your fridge
• Meal prep friendly – the flavors get even better overnight

Seriously, what’s not to love? These bowls check all the boxes for a satisfying, no-fuss meal.

Ingredients for Teriyaki Tempeh Bowls

Here’s everything you’ll need to make magic happen – I bet most are already in your pantry!

• 8 oz tempeh, cubed into bite-sized pieces (look for the three-grain kind for extra texture)
• 1/4 cup soy sauce (or tamari if you’re going gluten-free – it works just as well!)
• 2 tbsp maple syrup – the real stuff, none of that pancake syrup nonsense
• 1 tbsp rice vinegar – that tang makes all the difference
• 1 tsp grated ginger (I keep mine frozen for moments like this)
• 1 clove garlic, minced – the more the merrier in my book
• 1 tbsp sesame oil – don’t skip this! It adds that toasty depth
• 1 cup cooked rice (brown, white, jasmine – your call!)
• 1 cup steamed broccoli – or whatever veggie needs using up
• 1/2 cup shredded carrots – I cheat with pre-cut when I’m lazy
• 1 tbsp sesame seeds – for that perfect finishing crunch

See? Nothing fancy – just good, honest ingredients that come together beautifully.

Equipment You’ll Need

Grab these basics – I know you’ve got ’em lying around:

• Medium skillet (nonstick works great for that perfect tempeh crisp!)
• Mixing bowl for whipping up that addictive teriyaki sauce
• Measuring spoons – eyeballing the ginger never works for me
• Wooden spoon or spatula for stirring
• Sharp knife to cube that tempeh

That’s it! No fancy gadgets required – just good old-fashioned cooking.

How to Make Teriyaki Tempeh Bowls

Ready to whip up these bad boys? Let’s break it down step by step – it’s easier than you think!

Step 1: Prepare the Teriyaki Sauce

First things first, grab a mixing bowl and whisk together the soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic. This combo is pure magic – sweet, tangy, and just a little spicy. The sauce should be smooth and pourable, not too thick. Trust me, you’ll want to double this because it’s that good. Set it aside while you tackle the tempeh.

Step 2: Cook the Tempeh

Heat up your skillet over medium heat and add the sesame oil. Once it’s shimmering (but not smoking!), toss in those cubed tempeh pieces. Let them sizzle for about 3–4 minutes on each side until they’re golden brown and crispy. Don’t rush this part – that crispy texture is key! Once they’re looking good, pour in the teriyaki sauce and let it simmer for another 2–3 minutes until it thickens and clings to the tempeh. Oh, the smell is unreal!

Step 3: Assemble the Bowls

Time to build your masterpiece! Start with a base of steamed rice, then pile on that glazed tempeh. Add your steamed broccoli and shredded carrots for a pop of color and crunch. Finish it off with a sprinkle of sesame seeds for that perfect touch. Dig in while it’s warm – you’ve earned it!

Tips for Perfect Teriyaki Tempeh Bowls

Want to take your bowls from good to “oh my gosh, make this every week” good? Here are my hard-won secrets:

• Press that tempeh! Wrap it in a towel and set a heavy pan on top for 10 minutes – it soaks up sauce like a dream.
• Double the sauce (you’ll thank me later) and keep extra for drizzling.
• Don’t crowd the pan when cooking tempeh – crispy edges need space!
• Toast sesame seeds in a dry pan for 30 seconds to wake up their flavor.

Little touches make all the difference – your taste buds will notice!

Variations & Substitutions

The beauty of these bowls? You can mix them up however you like! Swap quinoa or cauliflower rice for the grains, or try tofu if tempeh’s not your thing. Add a squeeze of sriracha for heat, or toss in bell peppers for extra crunch. No broccoli? Snap peas or zucchini work great too. Make it yours!

Serving Suggestions

These bowls shine on their own, but if you’re feeling fancy, pair them with steamed edamame or a small bowl of miso soup. A crisp cucumber salad or pickled ginger makes a refreshing side too. Dinner’s served!

Storage & Reheating

These bowls keep like a dream! Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better as they mingle. To reheat, I splash a teaspoon of water over the rice and microwave for 60 seconds, or warm the tempeh separately in a pan to keep that perfect crisp. Pro tip: Store extra sauce in a little jar for drizzling over reheated bowls – it brings everything back to life!

Teriyaki Tempeh Bowls Nutrition

Each serving of these teriyaki tempeh bowls packs a punch with 450 calories, 20g of protein, and 6g of fiber. You’ll get a good dose of healthy fats from the sesame oil and tempeh, plus essential nutrients from the veggies. Keep in mind, these values can vary slightly depending on your ingredient choices or portion sizes. It’s a meal that fuels you without weighing you down!

FAQs About Teriyaki Tempeh Bowls

Can I use tofu instead of tempeh? Absolutely! Firm or extra-firm tofu works great – just press it well and cube it the same way. The cooking time might be slightly shorter since tofu browns faster than tempeh. Same delicious teriyaki flavor, just a different texture!

Is this recipe gluten-free? It can be! Simply swap regular soy sauce for tamari or coconut aminos. I’ve made it both ways, and honestly? You can’t taste the difference. Just check that your tempeh is certified GF too – some brands use grains that contain gluten.

Why does my tempeh taste bitter? Don’t panic! Tempeh can have a naturally earthy flavor. Two tricks: steam it for 10 minutes before cubing, or let it marinate in the sauce for 15-20 minutes before cooking. Both methods mellow that bitterness beautifully.

Can I meal prep these bowls? You bet! The components keep beautifully for 3 days. I assemble everything except the sesame seeds (add those right before eating to keep them crunchy). The sauce actually gets more flavorful as it sits. Just reheat gently to avoid drying out the tempeh.

Try this recipe and tag me with your creations – I love seeing your twists on it! You can find more delicious recipes on Pinterest.

Print