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ginger tempeh poke bowls

ginger tempeh poke bowl

  • Author: Jess
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 2 large bowls 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Asian


Poke bowls get a vegan makeover with ginger marinated tempeh and veggies!




  • 1 pack tempeh (approx 200g)
  • 2 tbsp soy sauce
  • 1 tbsb avocado oil (or other neutral cooking oil)
  • 2 tbsp lime juice
  • 2 tbsp maple syrup
  • 2 tbsp grated ginger


  • 1 cup jasmine rice, cooked according to package directions
  • 1/2 cup edamame
  • 1/2 cup shredded red cabbage
  • 1 cup arugula (or any leafy green)
  • 1 avocado, sliced
  • 1 large carrots sliced or chopped
  • sesame seeds for topping (optional)


  1. If your tempeh comes frozen, take it out of the fridge to defrost before you begin the recipe.
  2. Place your tempeh in a saucepan filled with about 3-4 inches of water and bring to boil. Cover and let simmer for 10 minutes.
  3. In the meantime, prepare the tempeh marinade.
  4. Combine soy sauce, avocado oil, lime juice, maple syrup, and grated ginger in a bowl and stir until combined.
  5. Remove tempeh from the saucepan, cut into cubes or triangles, and place covered in the marinade overnight. (or for at least 2 hours)
  6. Once tempeh is marinated, grill it on the bbq, or cook it in a saucepan on medium heat, about 2-3 minutes on each side. 
  7. To assemble your bowls, place rice on the bottom, and top with tempeh, vegetables and sesame seeds
  8. Enjoy!


  • Serving Size: 1 large bowl
  • Calories: 852
  • Sugar: 15g
  • Fat: 27g
  • Saturated Fat: 5g
  • Carbohydrates: 118g
  • Fiber: 11g
  • Protein: 40g

Keywords: tempeh, poke bowl, vegan, ginger tempeh poke bowl