Vegan Sesame Tempeh Rice Bowl

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Here’s an easy, delicious low FODMAP recipe for a Sesame Tempeh Rice Bowl that’s featured in my Youtube video on Tips for Healing your IBS. I love making this on Sunday and packing leftovers for lunch.
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
5 from 8 votes

Vegan Sesame Tempeh Rice Bowl

5 from 8 votes
Here’s an easy, delicious low FODMAP recipe for a Sesame Tempeh Rice Bowl that’s featured in my Youtube video on Tips for Healing your IBS. I love making this on Sunday and packing leftovers for lunch.
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Course: Dinner, Lunch
Cuisine: Thai-Inspired
Diet Vegan
Keyword: gluten-free, grain bowls, nut-free, tempeh
Serving size: 3


Marinated Tempeh

  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons no-sugar-added almond butter
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons pure maple syrup
  • 1- inch piece of fresh ginger (peeled and grated or minced)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (8-ounce or 227g) block of tempeh

Vegetable Slaw

  • 2 medium carrots, cut into matchstick pieces
  • 1 medium red bell pepper, cut into thin strips
  • 1 cup shredded Napa cabbage
  • 1 bunch of scallions (green parts only; the white parts are not low FODMAP)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sunflower seeds
  • 1 tablespoon sesame seeds


  • 2 tablespoons tahini
  • 1/2 tablespoon tamari (or soy sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon pure maple syrup

For serving

  • Cooked brown rice


  • Steam the tempeh (optional): Place the block of tempeh in a steamer basket and steam for 10 minutes. This step helps remove the bitter taste characteristic of tempeh. Slice the steamed tempeh into 8 pieces.
  • Prepare the tempeh marinade: Whisk together all of the marinade ingredients in a shallow dish or pie plate until smooth. Add the tempeh pieces and coat thoroughly in the marinade. Refrigerate for at least 2 hours or up to overnight.
  • Bake the tempeh: Preheat the oven to 375°F (or 190°C). Place the tempeh in an ovenproof dish or on top of a baking sheet and bake for 12-15 minutes, then flip the pieces over and bake for another 5-10 minutes.
  • Prepare the veggie slaw: Combine the sliced carrots, bell pepper, Napa cabbage, scallions, and cilantro in a bowl. Top with the sunflower seeds and sesame seeds.
  • Make the dressing: In a small bowl, whisk together all of the ingredients until smooth. Pour the dressing over the vegetables and toss well to coat all of the vegetables.
  • Serve the veggie slaw over the cooked brown rice and with the baked tempeh pieces on top.

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12 comments on Vegan Sesame Tempeh Rice Bowl

  1. Teresa

    The recipe is amazing, my problem is my rice was a disaster. Would you mind to post how to prepare a steamed rice Basmati, wild or brown, always is my problen in my rice dishes, Thanks

    1. Support @ Rainbow Plant Life

      Hi there! We’re pleased you enjoy the recipe! Here’s a recipe for basmati rice that has great reviews:

  2. Claire

    5 stars
    It was delicious! I have been a vegetarian for most of my life but not had much to do with tempeh.

    I like the consistency of tempeh. The marinade really made it. I got up early this morning and steamed the tempeh and mixed the marinade. So I had it in the fridge about seven hours.

    I can’t say that it takes the time you say it does. It was more like a couple of hours off and on. I will definitely make it again. But maybe in two days. Marinate one day and bake and put together the next.

    I have been on the low FODMAP diet for several weeks and I got some garlic powder in the tahini and a bit of barley in the tempeh. I accidentally got the three grain tempeh but will watch that next time.

    Thank you for your yummy recipe! Hope I can get a handle on this digestive issue!


    1. Support @ Rainbow Plant Life

      Hi Claire, thanks so much for sharing your experience. We are thrilled to hear you enjoy this sesame tempeh rice bowl :)

  3. Anna-Maria

    5 stars
    Mium! My partner and I both loved it :) Thanks Nisha!

    1. Support @ Rainbow Plant Life

      Anna-Maria, So glad to hear you loved this recipe!

  4. Delnora

    5 stars
    Another hit! I didn’t have any napa cabbage, so used some red cabbage. Also added some thin sliced English cucumber. I steamed the tempeh the night before and marinated it over night. Also made the slaw dressing the night before. Thank you – I love working my way through all your great recipes!

    1. Support @ Rainbow Plant Life

      Thanks for sharing your experience, Delnora! We are thrilled the recipe worked out well for you :)

  5. sue

    5 stars
    Loved it!!!!!!. Sometimes I make it with cooked veggies too. Thank you

  6. Flávia

    5 stars
    This was super yummy! The marinated tempeh was the absolute win! Amazing, no words can describe the yummy taste! The sauce for the cabbage was also nice, I would have done it less sweet for my taste. We will definitely make this dish again!

  7. Alexandra

    This recipe is AMAZING! I had never had tempeh until I tried this dish. I have made it now several times. It is simple to make with easy to find ingredients. My partner and I have loved the leftovers too. The vegetable slaw is amazing on its own too, I have snacked on it by itself.

  8. Maneesha

    This looks great, Nisha! Could you use this recipe for tofu instead of tempeh?

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