28mTempeh Green Bean Bowls
Fast plant-based grain bowls with browned tempeh, crisp-tender green beans, carrots, brown rice, sesame seeds, and teriyaki sauce. A quick vegan weeknight dinner ready in 30 minutes.
- Energy
- 419 calories per serving
- Protein
- 20.4 g per serving
- Carbs
- 57.4 g per serving
- Fat
- 11.4 g per serving
- Sodium
- 1201 mg per serving
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Cook this recipe
- instant brown rice-2 cups
- water-2 cups
- fresh green beans-12 oz
- tempeh-8 oz
- carrots-2 medium
- vegan teriyaki sauce-0.5 cups
- sesame seeds-2 tbsp
- canola oil-1 tbsp
- green onions-2 medium
Prep the vegetables by trimming and cutting the green beans, slicing the carrots, cubing the tempeh, and slicing the green onions; keep everything ready by the stove.
Keep fingers tucked while slicing carrots, green beans, and green onions.
In a medium saucepan, bring 2 cups water to a boil, stir in the instant brown rice, cover, reduce heat to low, and cook for 10 minutes until tender.
Watch for steam when uncovering the rice saucepan.
While the rice cooks, heat canola oil in a large nonstick skillet over medium-high heat, add the tempeh cubes, and cook for 5 to 6 minutes, turning occasionally, until lightly browned.
Keep the skillet handle turned inward to help prevent spills from the hot pan.
Add the green beans and carrots to the skillet and cook for 4 to 5 minutes until the vegetables are crisp-tender.
Pour in the vegan teriyaki sauce and toss for 1 to 2 minutes until the tempeh and vegetables are glossy and heated through.
Fluff the brown rice, divide it among bowls, top with the teriyaki tempeh mixture, and finish with sesame seeds and green onions.
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