Kimchi Brown Rice Tempeh Bowl
A vibrant grain bowl combining pan-seared tempeh, tangy kimchi, and nutty brown rice for a satisfying and flavorful meal. This korean-inspired healthy bowls ready in about 55 minutes pairs uncooked brown rice, water, cut into 1/2-inch cubes tempeh for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, uncooked brown rice
- 2 cups water
- 7 oz, cut into 1/2-inch cubes tempeh
- 2 tbsp vegetable oil
- 1/2 cup, chopped kimchi
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2, sliced thin green onions
- 1 tsp, toasted sesame seeds
- 2 cloves, minced garlic
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Rinse 1 cup brown rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil, add rice, reduce heat to low, cover, and simmer for 40-45 minutes until tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 7 oz cubed tempeh and 2 minced garlic cloves. Sauté for 6-8 minutes, turning occasionally, until tempeh is golden and edges are crisp.
- Step 3: Stir in 2 tbsp soy sauce and 1 tbsp sesame oil to the skillet. Cook for an additional 1-2 minutes until tempeh is well coated and sauce slightly thickens.
- Step 4: To assemble bowls, divide cooked brown rice evenly among 3 bowls. Top each with sautéed tempeh, 1/2 cup chopped kimchi, 2 thinly sliced green onions, 1 tsp toasted sesame seeds, and a pinch of 1/4 tsp red pepper flakes if using.
- Step 5: Serve immediately for a warm, flavorful, and balanced meal.
Frequently asked questions
How long does Kimchi Brown Rice Tempeh Bowl take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kimchi Brown Rice Tempeh Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked brown rice from drying out.
Can I substitute ingredients in Kimchi Brown Rice Tempeh Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kimchi Brown Rice Tempeh Bowl for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kimchi Brown Rice Tempeh Bowl?
Korean healthy bowls like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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