![Vegan Sesame Tempeh Rice Bowl](https://img.gluten.ai/recipe-images/bf7193efe52989951baa7e960b538b2a404b4cb4f5419008ba022eaf1df968fd.jpg)
dinner•lunch
Vegan Sesame Tempeh Rice Bowl
For Irritable Bowel Syndrome Ibs
Low Fodmap
567 kcal
41 gfat
34 gcarbs
24 gprotein
Nutrition Notes
Low Fodmap *
The recipe is mostly low FODMAP, but almond butter and large servings of tempeh might be problematic...
For Irritable Bowel Syndrome *
Recipe contains several potential IBS triggers like onion in soy sauce, almond butter. Consultation ...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 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
- 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
- Cooked brown rice
Preparation
- 1
Step 1
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. - 2
Step 2
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. - 3
Step 3
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. - 4
Step 4
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. - 5
Step 5
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. - 6
Step 6
Serve the veggie slaw over the cooked brown rice and with the baked tempeh pieces on top. Bon appetit!
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