Miso Tempeh & Greens Rice Bowl

This Miso Tempeh & Greens Rice Bowl is a weeknight-friendly vegan dinner that comes together in under 30 minutes without sacrificing depth of flavor. Crumbled tempeh is pan-steamed until tender, then glazed in a savory-sweet miso-maple sauce that caramelizes slightly as it hits the hot pan, giving every bite a satisfying umami punch. Piled over fluffy short-grain rice with a bed of quickly wilted spinach, the bowl is finished with a scattering of toasted sesame seeds and sliced scallions for crunch and color. Beyond being fast and delicious, this bowl is a nutritional powerhouse. Tempeh is a fermented soy product packed with plant-based protein and probiotics, while miso adds fermented depth along with beneficial enzymes. Spinach contributes iron, folate, and a host of vitamins, making this dish a great way to support a balanced vegan diet. It's an ideal option for anyone looking to eat more plant-forward meals without spending hours in the kitchen. Customize it as you like: swap spinach for kale or bok choy, add shredded carrots or pickled radish for brightness, or stir in a spoonful of chili crisp for heat. However you build it, this bowl delivers comforting, nourishing flavor in record time.

Ingredients

• 1 cupshort-grain rice, rinsed; or use pre-cooked rice to save time
• 1.5 cupwater, for cooking rice
• 8 ozTempeh, crumbled by hand or with a fork
• 1 tbspNeutral oil, such as avocado or canola oil
• 2 tbspWhite miso paste
• 1 tbspmaple syrup
• 1 tsprice vinegar
• 1 tbspsoy sauce, or tamari for gluten-free
• 2 tbspwater, to thin the miso glaze
• 2 clovegarlic, minced
• 1 tspfresh ginger, grated or minced
• 4 cupbaby spinach, packed
• 1 tbspToasted sesame seeds, for garnish
• 2 stalkscallions, thinly sliced, for garnish
• 1 tspsesame oil, optional, for finishing

Method

1. Combine rinsed rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and water is absorbed. 15:00
2. While the rice cooks, whisk together the miso paste, maple syrup, rice vinegar, soy sauce, and water in a small bowl until smooth.
3. Crumble the tempeh into small, bite-sized pieces using your hands or a fork.
4. Heat the neutral oil in a large nonstick skillet over medium heat. Add the crumbled tempeh and cook, stirring occasionally, until golden and lightly crisp in spots. 5:00
5. Add the minced garlic and ginger to the skillet with the tempeh and sauté until fragrant. 1:00
6. Pour the miso-maple glaze over the tempeh and stir to coat evenly. Cook, stirring frequently, until the sauce thickens slightly and clings to the tempeh. 2:00
7. Push the glazed tempeh to one side of the skillet. Add the baby spinach to the other side and cook, stirring, until just wilted. 1:30
8. Fluff the cooked rice with a fork and divide it between two bowls. Top with the wilted spinach and glazed miso tempeh.
9. Drizzle with sesame oil if using, and garnish with toasted sesame seeds and sliced scallions before serving.