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Teriyaki Tempeh Poké Bowl (Vegan, Gluten-Free)

2 servings


1- 2 cups of Cooked Brown Rice for 2 servings (Carwari Organic Brown Rice)

(Teriyaki Tempeh)

150g Tempeh - cut into bite sized pieces

4 Tablespoon Water

Carwari Organic Extra Virgin Sesame Oil /Vegetable oil for pan-frying the tempeh

(Topping vegetables)

10 Green Beans - boiled and halved in lengthwise

6 Mini Tomatos - Cut into half

Cucumber - 5-6cm length, Peel with a peelers, put a pinch of salt to soften and curl

1 cup of shredded Red cabbage

A half cup of boiled Kale - Squeeze excess water out, then chopped

2 Radish - sliced


Chives - chopped



  1. Prepare Teriyaki Tempeh. Mix the teriyaki sauce (Tamari, Mirin, Water and Spicy Seasoning) in a small mixing bowl.

  2. Heat the frying pan and grease with the oil. Sear the Tempeh a coupe of minutes each side and pour the teriyaki mixture and coat the tempeh. Take the tempeh off from the heat.

  3. Assemble 2 bowls with brown rice and put the teriyaki tempeh and the vegetables over the brown rice. Sprinkle chopped chives and Spicy Seasoning and drizzle Toasted Sesame Oil. Serve with Tamari soy sauce.


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