Miso Sesame Tempeh Bowl

Gut-friendly miso-tempeh sesame bowl for balanced, fiber-rich meals

Fermented Foods Vegan Plant Based

Recipe description

This Miso Sesame Tempeh Bowl brings plant-based protein and fiber together with fermented flavors to support gentle digestion and a varied eating pattern. Tempeh and miso contribute depth of umami, while sesame adds polyphenols. The bowl encourages fiber diversity and balanced meals, making it a practical, weeknight-friendly option for those exploring plant-forward eating. It's easy to adapt for different meals, helping daily eating feel nourishing and doable.

Published on: June 9, 2026
Miso Sesame Tempeh Bowl
Prep 20 min Cook 25 min Medium
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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

🌿 Fiber diversity
80
🍇 Polyphenol density
70
🧬 Diversity support
85
🫧 Fermentation support
90

Ingredients

Tempeh
8 slice
Tempeh
Rice, brown
1 cup
Rice, brown
Miso
2 tablespoon
Miso
Sesame oil
2 teaspoon
Sesame oil
Soy sauce
2 teaspoon
Soy sauce
Seed, sesame
1 tablespoon
Seed, sesame

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.

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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