28mTempeh Mushroom Breakfast Bowl
A savory high-protein vegan breakfast bowl with seared tempeh, cremini mushrooms, kale, brown rice, and a bright tahini-lemon sauce. It is hearty, umami-rich, and fully plant-forward.
- Energy
- 533 calories per serving
- Protein
- 26.6 g per serving
- Carbs
- 57.3 g per serving
- Fat
- 23.2 g per serving
- Sodium
- 373 mg per serving
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Cook this recipe
- tempeh-8 oz
- cremini mushrooms-8 oz
- kale-4 cups
- cooked brown rice-3 cups
- tahini-0.25 cups
- water-3 tbsp
- lemon juice-2 tbsp
- garlic-2 cloves
- low-sodium soy sauce-2 tbsp
- nutritional yeast-2 tbsp
- extra-virgin olive oil-2 tbsp
Cut the tempeh, slice the mushrooms, chop the kale, and mince the garlic before heating the skillet.
Keep fingertips curled away from the Chef’s knife while cutting, slicing, chopping, and mincing.
In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon soy sauce, garlic, nutritional yeast, and water until the sauce is smooth and pourable.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the tempeh and cook for 5 to 6 minutes, turning occasionally, until deep golden on several sides; stir in the remaining 1 tablespoon soy sauce.
Use caution around the hot skillet and keep the handle turned inward while cooking.
Cook tempeh until hot throughout and browned on the outside.
Add the remaining 1 tablespoon olive oil and the mushrooms. Cook for 4 to 5 minutes until the mushrooms are browned and tender.
Add the kale and cook for 2 to 3 minutes, stirring, until the greens are wilted but still bright.
Add the cooked brown rice to the skillet and toss for 2 to 3 minutes until the bowl mixture is steaming hot.
Reheat cooked brown rice until steaming hot, and refrigerate leftovers within 2 hours.
Divide into bowls and drizzle with tahini sauce just before serving.
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