Recipe description
June 9, 2026
Miso Sesame Tempeh Bowl
Gut-friendly miso-tempeh sesame bowl for balanced, fiber-rich meals
Fermented Foods
Vegan
Plant Based
88%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Fermented ingredients (tempeh and miso) add gut-friendly flavors.
- High-fiber plant ingredients and whole grains promote fiber diversity.
- Balanced protein, healthy fats, and complex carbs support steady energy and digestion.
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
Miso
2
tablespoon
Sesame oil
1
tablespoon
Broccoli
100
gram
Carrot
1
piece
Brown rice
150
gram
Spring onion
2
piece
Sesame seeds
2
tablespoon
Chili flakes
1
teaspoon
Cucumber
1
piece
Instructions
1
Cook the brown rice according to the package instructions.
2
While the rice is cooking, slice the tempeh and marinate it with miso and sesame oil for 15 minutes.
3
Steam or lightly sauté the broccoli and carrot until just tender.
4
Cook the marinated tempeh in a pan over medium heat until golden brown, about 5 minutes each side.
5
Chop the cucumber and spring onion.
6
Assemble the bowl by placing rice at the base, adding steamed veggies, then topping with tempeh, cucumber, and spring onion.
7
Sprinkle sesame seeds and chili flakes on top before serving.
More Recipes For Your Gut
Nutrition
550 kcal
Calories
25 g
Protein
60 g
Carbohydrates
9 g
Fiber
6 g
Sugar
20 g
Fat
4 g
Saturated fat
1.0 g
Salt
FAQ
Is this recipe vegan or vegetarian?
Yes. It's plant-based, using tempeh, miso, sesame and vegetables; no animal products.
How many servings does it make?
Typically 2–3 bowls, depending on portion size.
What common allergens are in this dish?
Soy (tempeh and miso) and sesame are present; check labels for gluten if you need a gluten-free version.
Can I make it gluten-free?
Yes—use gluten-free miso and tamari (gluten-free soy sauce); verify all ingredients for gluten.
How should I store leftovers?
Refrigerate promptly; keeps 2–3 days. Reheat gently.
How can I customize the flavors or heat?
Adjust with extra miso, sesame, ginger, garlic, chili, or citrus; add greens or herbs.
What can I substitute for tempeh?
Tofu, chickpeas, or another protein like seitan (gluten-aware).
Is this good for digestion?
It includes fiber and fermented ingredients; effects vary by person; watch salt level from miso if you’re sensitive.
How can I meal-prep this?
Cook components ahead (tempeh, vegetables, dressing) and assemble bowls when ready; store components separately in the fridge.
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