The Vegan Poke Tempeh and Black Rice Bowl combines the rich texture of marinated tempeh with the delicate, slightly nutty taste of black rice, completed by fresh vegetables and a citrus tahini sauce. Presented in a contemporary style, it is designed for those seeking a premium plant-based offering: saturated colors, texture contrasts, and a dressing that ties the dish together without overpowering the ingredients.
Perfect for a balanced lunch or a gourmet dinner, it is also suitable for meal-prep thanks to ingredients that maintain flavor and texture after a few hours in the fridge.
Ingredients
- 180 g black rice (Venere rice) (rinsed and cooked according to instructions)
- 200 g tempeh (cut into 1 cm cubes)
- 150 g edamame (shelled, steamed or sautéed)
- 1 piece avocado (ripe but firm, sliced)
- 1 medium carrot (cut into julienne)
- 1/2 piece cucumber (seeded and thinly sliced)
- 80 g red cabbage (thinly sliced)
- 1 spoon sesame seeds (toasted for garnish)
- 2 tablespoons soy sauce (low-salt or tamari)
- 1 spoon sesame oil (for marinating and a drizzle raw)
- 1 spoon tahini (for the dressing sauce)
- 1 spoon rice vinegar (for the dressing)
- 1 spoon maple syrup or vegan honey (for the sweet tempeh marinade)
- 1 teaspoon fresh ginger (grated, for the marinade and dressing)
- 1 piece lime (juice and zest for the dressing)
- 1 leaf nori seaweed (optional) (crumbled as a crunchy topping)
- "q.s." salt and pepper (to taste to adjust the flavor)
Preparation
-
1
Cook the black rice: rinse under cold water, bring to a boil with twice the volume of water, then reduce the heat and cook covered for 35–40 minutes until the grains are tender. Let rest for 5 minutes and fluff with a fork.
Durata indicativa: 40 min
Tip: Add a pinch of salt only at the end of cooking to keep the rice's intense color.
-
2
Prepare the marinade for the tempeh by mixing soy sauce, sesame oil, maple syrup, and grated ginger. Toss the tempeh cubes and let them marinate for at least 10 minutes (you can also marinate in advance).
Durata indicativa: 15 min
Tip: For a deeper flavor, marinate the tempeh in the refrigerator for 1 hour.
-
3
Sauté the tempeh in a hot non-stick pan without adding too much oil, browning it on all sides for 6–8 minutes until it becomes crispy on the outside.
Durata indicativa: 10 min
Tip: Use a well-heated pan and do not overcrowd it: the crispy surface is achieved with direct contact.
-
4
Prepare the vegetables: cut carrots, cucumber, slice the avocado and finely chop the red cabbage; steam the edamame or lightly sauté them with a drizzle of oil.
Durata indicativa: 10 min
Tip: To keep the avocado perfect, squeeze some lime on the slices immediately after cutting.
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5
Emulsify the dressing with tahini, lime juice, rice vinegar, a tablespoon of water if needed, and a pinch of salt; adjust with maple syrup if you want it sweeter.
Durata indicativa: 5 min
Tip: Adjust the consistency with hot water drop by drop for a silky cream.
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6
Assemble the poke bowls: divide the rice into the bowls, add tempeh, edamame, and vegetables, finish with the dressing, sesame seeds, and nori flakes if desired.
Durata indicativa: 5 min
Tip: Arrange the ingredients in a radial pattern for a premium visual effect and mix only when eating.
Notes and Tips
Add a pinch of salt only at the end of cooking to keep the rice's intense color.
For a deeper flavor, marinate the tempeh in the refrigerator for 1 hour.
Use a well-heated pan and do not overcrowd it: the crispy surface is achieved with direct contact.
To keep the avocado perfect, squeeze some lime on the slices immediately after cutting.
Adjust the consistency with hot water drop by drop for a silky cream.
Arrange the ingredients in a radial pattern for a premium visual effect and mix only when eating.
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