Go Back
–+ servings
Print Recipe
4.92 from 25 votes

Vegan Sesame Tempeh Rice Bowl

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 Time35 minutes
Cook Time35 minutes
Total Time1 hour 10 minutes
Course: Dinner, Lunch
Cuisine: Thai-Inspired
Diet: Vegan
Servings: 3
Author: Nisha Vora

Ingredients

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

Dressing

  • 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

Instructions

  • 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.

Video

TIPS FOR HEALING IBS | vegan low FODMAP recipes
TIPS FOR HEALING IBS | vegan low FODMAP recipes

Nutrition

Calories: 567kcal | Carbohydrates: 34g | Protein: 24g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 16g | Sodium: 886mg | Potassium: 902mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8299IU | Vitamin C: 62mg | Calcium: 234mg | Iron: 5mg