Asian Inspired Vego Bowl

I've talked about the benefits of having at least one meatless meal a week so I won't harp on about that. But I will point out some of the other health benefits of this meal. Starting with Tempeh. Tempeh is a fermented soybean that is high in certain B vitamins such as B5 and B3. Because of it is fermented it is also a great probiotic.

I also included red rice in this dish. Red rice is rich in an antioxidant called anthocyanins. This is believed to reduce inflammation, allergies and help with weight management. Also being high in calcium, magnesium, selenium and fibre. 


S xx


  • 2 garlic clove
  • 3 tsp ginger
  • 2 tbsp tamari
  • 2 tbsp sesame oil
  • 500g organic tempeh
  • 1 long red chilli (finely chopped)
  • 2 cups broccoli florets (lightly steamed)
  • 1 cup green beans (lightly steamed)
  • 1 bunch bok choy
  • 1/2 cup bean shoots
  • 1/4 cup edamame beans 
  • 125g of red rice or quinoa (I used the pre cooked packet)


  1. In a large bowl combine garlic, ginger, tamari, 1 tbsp sesame oil and tempeh in a bowl. Marinate for 30min.
  2. Once marinated and liquid has absorbed, place in a pan and cook in 1 tbsp of sesame oil for 3 min on each side. 
  3. Meanwhile place broccoli and snow peas in a steamer, steam for 2 min, add bok choy and steam for 1 more min.
  4. Cook the red rice or quinoa (follow the instructions on the packet) and place in the bowl.
  5. Place the broccoli, beans and sprouts on top of the rice. Followed by the tempeh, chilli and a splash of tamari.
  6. Enjoy.