Tempeh Green Bean Bowls

Ingredients

• 2 Cup Instant brown rice - 2 cups
• 2 Cup Water - 2 cups
• 8 Ounce Tempeh - 8 oz, cut into 1/2-inch cubes, Cut into 1/2-inch cubes.
• 12 Ounce Fresh green beans - 12 oz, trimmed and cut into 2-inch pieces, Trimmed and cut into 2-inch pieces.
• 2 Count Carrots - 2 medium, thinly sliced, thinly sliced
• 0.5 Cup Vegan teriyaki sauce - 1/2 cup
• 1 Tablespoon Canola oil - 1 tablespoon
• 2 Tablespoon Sesame seeds - 2 tablespoons
• 2 Count Green onions - 2 medium, thinly sliced, thinly sliced

Instructions

1. Prep the vegetables and tempeh

   1. *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*.

2. Cook the rice

   2. 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.

3. Brown the tempeh

   3. 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.

4. Cook the vegetables

   4. Add the *green beans and carrots* to the skillet and cook for *4 to 5 minutes* until the vegetables are *crisp-tender*.

5. Glaze with teriyaki sauce

   5. Pour in the *vegan teriyaki sauce* and toss for *1 to 2 minutes* until the tempeh and vegetables are glossy and heated through.

6. Assemble the bowls

   6. Fluff the *brown rice*, divide it among bowls, top with the *teriyaki tempeh mixture*, and finish with sesame seeds and green onions.