Recipe description
July 27, 2026
High-Protein High-Fiber Tempeh Black Bean Breakfast Bowl
Gut-friendly, protein-rich morning bowl with fermented tempeh and beans.
High Fiber
Antioxidant Rich
Plant Based
92%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: soy, wheat, egg, tree_nut, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes, whole grains, and vegetables.
- Includes fermented tempeh to support gut microbiota.
- Balanced with plant protein, healthy fats, and fiber-rich carbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tempeh
200
gram
Bean, black
1
cup
Avocado
1
piece
Rice, brown
1
cup
Spinach
2
cup
Oil, olive
1
tablespoon
Lime juice
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Cook brown rice according to package instructions and set aside to cool slightly.
2
Slice tempeh into thin strips and pan-fry in olive oil over medium heat until golden brown on both sides, about 5-7 minutes.
3
Warm black beans in a small saucepan over low heat, stirring occasionally.
4
Wash and dry spinach leaves, then lightly wilt in the same pan used for tempeh, adding a splash of water if needed.
5
Slice avocado and arrange with cooked rice, tempeh, and black beans in serving bowls.
6
Drizzle with lime juice and season with salt and black pepper to taste.
More Recipes For Your Gut
Nutrition
440 kcal
Calories
30 g
Protein
42 g
Carbohydrates
12 g
Fiber
4 g
Sugar
22 g
Fat
5 g
Saturated fat
1.2 g
Salt
FAQ
Is this breakfast vegan/plant-based?
Yes, it's fully plant-based and vegan.
How much protein does this bowl provide per serving?
Protein varies with ingredients, but roughly 28–30 g per serving.
Can I make this gluten-free?
Yes, it's naturally gluten-free if you use gluten-free tempeh and avoid cross-contamination.
Can I substitute tempeh with tofu?
Yes, but texture and protein amount will differ; pan-fry tofu until golden.
How can I customize with different veggies or grains?
Swap spinach for kale or arugula; use quinoa instead of brown rice; add other vegetables.
Is this dish good for gut health and digestion?
It provides fiber and prebiotic-friendly ingredients; individual tolerance varies.
How long does it take to prep and cook?
About 25–30 minutes total (rice cooks while you prep the rest).
How should I store leftovers?
Refrigerate in airtight containers for up to 3 days.
What common allergens should I be aware of?
Contains soy (tempeh) and beans; check labels for other allergens and cross-contact.
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