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Bamboo Rice And Za'atar Tempeh Spring Bowl

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This Bamboo Rice And Za'atar Tempeh Spring Bowl is a colorful and flavor packed way to spice up your Meatless Monday!


  • 4oz tempeh, diced
  • 1 cup boiling water
  • 3 tsp extra virgin olive oil, divided
  • 1/2 cup bamboo rice, rinsed
  • 1/2 tsp salt, divided
  • 3 tsp za'atar
  • 12 asparagus
  • 1 green zucchini, cut into 1/2 inch slices
  • 1/2 large avocado, sliced
  • Tahini sauce or your favorite dressing


  1. Place the diced tempeh in a bowl. Add the boiling water, cover it and let it sit for 10 minutes. Discard the water and drain well
  2. Preheat the oven to 350F. Line a large baking sheet with parchment paper
  3. Heat 2 teaspoons of olive oil in a small saucepan. Add the rice and cook for about a minute, stirring often. Add 1 cup of water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to low, cover and simmer for 22-24 minutes until tender
  4. While the rice cooks, place the diced tempeh in a bowl. Add 1 teaspoon of olive oil, za'atar and 1/2 teaspoon slat and toss well. Transfer it to the lined baking sheet
  5. Arrange the asparagus and zucchini slices on the same baking sheet and bake for 22-24 minutes (if the asparagus are thin, remove them from the oven after 10 minutes)
  6. Serve the rice warm with tempeh, vegetables and sliced avocado, drizzled with tahini or your favorite dressing
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Entree
  • Cuisine: Kosher / Vegan


  • Serving Size: 1 bowl
  • Calories: 443
  • Sugar: 6.4
  • Sodium: 606
  • Fat: 16.2
  • Saturated Fat: 2.7
  • Unsaturated Fat: 11.4
  • Trans Fat: 0
  • Carbohydrates: 59.2
  • Fiber: 11
  • Protein: 19.2
  • Cholesterol: 0

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