Tempeh 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.
- breakfast
- breakfast bowl
- Dairy-Free
- high-protein
- plant-based
- tempeh
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Tempeh, cut into 1/2-inch cubes · 8 Ounce
Lightlife Original Organic Plant-Based Tempeh
Sale
100%
Details
Cremini mushrooms, sliced · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Kale, stemmed and chopped · 4 Cup
Kroger® Chopped Kale Bagged Salad
100%
Details
Cooked brown rice · 3 Cup
Kroger® 90 Second Whole Grain Brown Rice
85%
Details
Garlic, minced · 2 Count
Garlic
Sale
20%
Details
Tahini · 0.25 Cup
Simple Truth Organic® Tahini
13%
Details
Low-sodium soy sauce · 2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Details
Lemon juice · 2 Tablespoon
Kroger® 100% Lemon Juice
7%
Details
Extra-virgin olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
Nutritional yeast · 2 Tablespoon
Bob's Red Mill Large Flake Nutritional Yeast
5%
Details
Water · 3 Tablespoon
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- tempeh-8 oz
- cremini mushrooms-8 oz
- kale-4 cups
- cooked brown rice-3 cups
- tahini-1/4 cup
- water-3 tablespoons
- lemon juice-2 tablespoons
- garlic-2 cloves
- low-sodium soy sauce-2 tablespoons
- nutritional yeast-2 tablespoons
- extra-virgin olive oil-2 tablespoons
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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