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Tempeh rice bowl with crunchy oat topping

• Helena Busiakiewicz

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

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Humble oats are transformed into a nutritional powerhouse topping for this gochujang tempeh bowl. The topping lasts a week so is a great one to meal-prep

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Try this recipe for a tempeh rice bowl with crunchy oat topping, then check out our salmon and avocado rice bowls, vegan fajita bowl with cauli rice, vegan buddha bowl, buddha bowl with sweet potato and chickpeas, tempeh curry and more tempeh recipes.

Tempeh rice bowl with crunchy oat topping recipe

Ingredients

Nutrition

CRUNCHY OAT TOPPING

• 60g porridge oats

• 1 tbsp hemp seeds

• 1 tbsp sunflower seeds

• 50g mixed nuts

  roughly chopped

• 1 tbsp white sesame seeds

• 1 heaped tbsp crispy onions

• 1 tsp nigella seeds

• 1 tsp paprika

• 2 tbsp honey

• 2 tbsp olive oil

BUDDHA BOWL

• 200g tempeh

  torn into chunks

• 1 tbsp gochujang

• 1 tbsp white sesame seeds

• 2½ tsp soy sauce

• 3 tbsp olive oil

• 1 lime

  zested and juiced

• ½ green chilli

  deseeded and finely chopped

• 10g coriander

  roughly chopped

• ½ tsp caster sugar

• 80g kale

  chopped

• 1 carrot

  peeled into ribbons

• ½ cucumber

  chopped into matchsticks

• 200g black rice

  cooked and cooled

• 1 avocado

  sliced into thin wedges

Nutrition: per serving

• kcal842
• fat43.1g
• saturates6.1g
• carbs73.2g
• sugars11.5g
• fibre16g
• protein32.3g
• salt1.3g

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Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. To make the crunchy oat topping, mix all the ingredients in a bowl, then season with salt and pepper.

• step 2

  Spread onto a lined baking tray and scrunch the mixture together with your fingertips to form some clumps that will get extra-crispy. Bake in the oven for 10-13 mins or until golden and crisp. Allow to cool completely on the tray, then transfer to an airtight container. This will keep for at least a week.

• step 3

  For the buddha bowl, mix the tempeh with the gochujang, sesame seeds, 2 tsp of the soy sauce, 1 tbsp of the oil and a little salt and pepper. Spread across a lined baking tray and bake for 20-25 mins or until crisp and cooked through, with slightly charred edges.

• step 4

  Whisk together the lime zest and juice, remaining oil and soy sauce, chilli, coriander and caster sugar. Season lightly with salt and pepper, then massage into the kale. Leave for 10 mins to soften – it should darken slightly. Add the carrot and cucumber, and toss to combine.

• step 5

  Split the rice between two bowls, then top with the sliced avocado, tempeh and kale salad. Sprinkle generously with the crunchy oat topping.

Discover more gochujang recipes.

Authors

Helena Busiakiewicz

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