Teriyaki Tempeh Bowl
This bowl will fit your follicular phase needs with light, zesty flavors and vegetables your body is craving! This recipe is a pivot from an incredible recipe from Shannon Leparski, author of The Happy Hormone Guide that is full of vegan cycle living recipes. I highly recommend purchasing this book for amazing food inspiration and recipes that crush it every time. While I love her original recipe, I made some personal changes that fit my body & taste buds a bit better!
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking.
Serving size: 2 + leftovers
Total Cook Time: 35 min
Prep Time: 15 min
Cook Time: ~20 min
Ingredients
Pack of plain tempeh (4 strips, I love Lightlife), cut into cubes
Handful of shredded carrots
Bunch of asparagus
Right Rice (in most generic grocery store now!) or brown rice
Mixed greens
Teriyaki sauce
Coconut aminos
Sesame seed oil
Sesame seeds
Arrowroot starch
Garlic (to taste, I season heavily)
Pinch of salt & pepper
Kimchi (optional)
Instructions
Cut the asparagus into 2 -3 inch long strips. Then combine the asparagus & shredded carrots (I usually do 2 big handfuls) into a pan with a small layer of water. Cover with a lid and allow to steam until they are soft enough.
Meanwhile, cut the tempeh strips into little cubes. Toss the tempeh cubes with 2 parts coconut aminos, 1 part teriyaki sauce, a couple dashes of sesame seed oil, and a couple pinches of arrowroot starch. Add the arrowroot starch sparingly - you don’t want too much or else you will see gelatinous clumps form as you cook; if that happens, don’t fret - simply remove them as you see them.
When the asparagus and carrots are close to being ready, add the tempeh to a separate pan, sprinkle with sesame seeds and begin to sauté. Flip the tempeh often enough that they don’t burn, but try to leave them on each side for a good amount of time to allow them to crisp.
As you cook the tempeh, begin cooking the Right Rice - it takes about 10 minutes. Note: if you choose brown rice instead, start the brown rice before you do anything else as it takes about 40 minutes.
Once the asparagus and carrots are done cooking & the water is evaporated completely, lightly season with garlic, salt, pepper, and a couple dashes of coconut aminos.
Once everything is cooked it is time to assemble your bowl! Fill half your plate with mixed greens and the other half with your portion of Right Rice. Top the greens and rice with the vegetables and tempeh. I like to the sprinkle coconut aminos over the greens, and add a side of kimchi.
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
