Go Back
+ servings

Forbidden Rice Tempeh and Vegetable Power Bowls

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Craving Something Healthy


  • 4 tablespoons Hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Asian chili garlic sauce more or less to taste
  • 2 tablespoons water
  • 1 8 oz package organic tempeh
  • 1 tablespoon olive oil
  • 2 tablespoons toasted sesame oil
  • 1 1/2 cups broccoli trimmed and cut into florets
  • 3/4 cup snap peas ends trimmed
  • 1/2 large onion sliced thin
  • 1 1/2 cup bok choy leaves and stems, sliced
  • 2 large carrots cut into very thin rounds
  • 3/4 cup Forbidden Rice cooked
  • tamari or soy sauce optional


  • Mix together the Hoisin sauce, rice vinegar, chili garlic sauce, and water, and set aside.
  • Place the tempeh in a small sauce pan, with enough water to just about cover.  Steam the tempeh for about 3 minutes. Drain.
  • Heat the olive and sesame oils in a sauté pan, over medium high heat.
  • Add the broccoli, snow peas, onion, bok choy and carrots to the pan and saute for about 8-10 minutes until vegetables are tender.
  • Crumble the steamed tempeh into the vegetable mixture.
  • Add the sauce mixture to the pan, and reduce the heat to low.
  • Add the rice, and stir to combine everything and heat through for about 3-5 minutes. Add more water if the sauce seems too thick.
  • Taste, and season with tamari or soy sauce if desired.