A bold and savory vegan bowl packed with protein-rich tempeh glazed in a sweet and spicy teriyaki-sriracha sauce. Paired with stir-fried broccoli, shredded carrots, and fluffy rice, this plant-powered meal is vibrant, nourishing, and full of umami goodness.
Why You’ll Love This Recipe
This Sriracha Tempeh Teriyaki Bowl is the perfect balance of sweet, savory, and spicy flavors, all packed into one bowl. The tempeh is crisped up and coated in a luscious teriyaki-sriracha sauce, giving it an irresistible umami flavor. The steamed broccoli and shredded carrots add a pop of color, while the fluffy rice serves as a perfect base to absorb all the tasty sauce. Whether you’re looking for a satisfying weeknight dinner or a nourishing meal prep option, this bowl is full of plant-based protein and nutrients that will leave you feeling full and energized.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 block (8 oz) tempeh, sliced into thin triangles or cubes
- 1 tbsp sesame oil
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 cups cooked rice (white, brown, or jasmine)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (optional for topping)
For the Teriyaki-Sriracha Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup or agave
- 1 tbsp rice vinegar
- 1–2 tsp sriracha (adjust to heat preference)
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Directions
- In a small bowl, whisk together the teriyaki-sriracha sauce ingredients and set aside.
- Heat sesame oil in a skillet over medium heat. Add the tempeh and cook until golden and crisp on both sides, about 4–5 minutes.
- Add the broccoli florets to the pan with a splash of water. Cover and steam for 2–3 minutes until tender-crisp.
- Pour the teriyaki-sriracha sauce over the tempeh and broccoli. Stir and simmer for 2–3 minutes until the sauce thickens and coats everything evenly.
- Serve the teriyaki tempeh and broccoli over a bed of cooked rice.
- Top with shredded carrots, sesame seeds, and green onions if desired.
Servings and timing
- Servings: 2
- Prep time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
- Calories: 350 kcal per serving
Variations
- Spicy: Increase the amount of sriracha or add fresh chili for extra heat.
- Vegetables: Add other vegetables like bell peppers, snap peas, or mushrooms for extra color and nutrients.
- Tofu option: Replace tempeh with tofu for a different protein source.
- Noodles: Serve the tempeh and vegetables over cooked noodles instead of rice for a different twist.
- Gluten-free: Use tamari or a gluten-free soy sauce substitute to keep the dish gluten-free.
Storage/Reheating
This bowl stores well in the refrigerator for up to 3 days. The tempeh and vegetables can be reheated in a skillet over medium heat, or in the microwave for 1-2 minutes. The sauce may thicken after sitting, so you can add a splash of water or extra soy sauce to loosen it up if needed.
FAQs
Can I use another protein instead of tempeh?
Yes, you can use tofu, chickpeas, or even seitan for a different plant-based protein option.
How do I store leftovers?
Store any leftover tempeh and vegetables in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, you can prepare the tempeh, vegetables, and rice ahead of time and store them separately in the fridge. Combine and reheat when ready to serve.
Is this recipe gluten-free?
Yes, if you use tamari or a gluten-free soy sauce substitute, this recipe is naturally gluten-free.
Can I adjust the spice level?
Yes, you can adjust the amount of sriracha to suit your preferred spice level, or add additional chili flakes for extra heat.
Can I add more vegetables?
Absolutely! You can add any veggies you like, such as bell peppers, zucchini, or spinach, to make the dish even more colorful and nutritious.
How can I make this oil-free?
To make the dish oil-free, simply use vegetable broth or water to sauté the tempeh and steam the vegetables.
Can I use a different type of rice?
Yes, you can use brown rice, jasmine rice, or any type of rice you prefer for this dish.
Can I use a store-bought teriyaki sauce?
Yes, you can use store-bought teriyaki sauce, but I recommend adding sriracha and garlic to give it a unique twist.
Can I make this dish spicy?
Yes, increase the amount of sriracha or add fresh chili to make it as spicy as you like!
Conclusion
The Sriracha Tempeh Teriyaki Bowl is a flavorful, protein-packed vegan meal that combines sweet, savory, and spicy elements. With crispy tempeh, tender broccoli, and a zesty teriyaki-sriracha sauce, this bowl is the ultimate in comfort food, but with a healthy, plant-powered twist. Whether you’re looking for a quick weeknight dinner or a nourishing meal prep option, this dish will satisfy your cravings and leave you feeling energized.
Sriracha Tempeh Teriyaki Bowl
A bold and savory vegan bowl packed with protein-rich tempeh glazed in a sweet and spicy teriyaki-sriracha sauce. Paired with stir-fried broccoli, shredded carrots, and fluffy rice, this plant-powered meal is vibrant, nourishing, and full of umami goodness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course, Vegan Bowl
- Method: Stovetop
- Cuisine: Asian, Vegan
- Diet: Vegan
Ingredients
- 1 block (8 oz) tempeh, sliced into thin triangles or cubes
- 1 tbsp sesame oil
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 cups cooked rice (white, brown, or jasmine)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (optional for topping)
- For the Teriyaki-Sriracha Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup or agave
- 1 tbsp rice vinegar
- 1–2 tsp sriracha (adjust to heat preference)
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
- In a small bowl, whisk together the sauce ingredients and set aside.
- Heat sesame oil in a skillet over medium heat. Add tempeh and cook until golden and crisp on both sides, about 4–5 minutes.
- Add the broccoli florets to the pan with a splash of water. Cover and steam for 2–3 minutes until tender-crisp.
- Pour the sauce over the tempeh and broccoli. Stir and simmer for 2–3 minutes until the sauce thickens and coats everything evenly.
- Serve the teriyaki tempeh and broccoli over a bed of cooked rice.
- Top with shredded carrots, sesame seeds, and green onions if desired.
Notes
- For a spicier kick, adjust the amount of sriracha according to your preference.
- Feel free to substitute the rice with quinoa or another grain for added texture and nutrition.
- If you’re following a gluten-free diet, ensure you’re using tamari instead of soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg