Vegan rice bowls! Packed with veggies, high protein tempeh and dressed with a delicious hoi sin glaze. Perfect for a California style lunch!
Holy Health Balls!
Yep, these vegan rice bowls, packed with bright vegetables, might seem slightly off brand for School Night Vegan, but rest assured, they’re an absolute taste sensation (which is most certainly ON brand!)
Smoky sweet tempeh, a medley of veggies, fresh herbs and delicious, sticky sushi rice – you’ve never had a vegan rice bowl this good! As soon as the mercury rises over 20 degrees, these bowls are ALL I can think about eating. They’re a perfect balance between a refreshing raw salad and an indulgent teriyaki or poké bowl.
Why vegan rice bowls?
I’m luck enough to live by the sea, on the south coast of England, and I’m double lucky because the last few weeks have been glorious weather. It took a bit of mental preparation and deep breathing but I’ve managed to get into the habit of wild-swimming most mornings. This definitely isn’t the food blog to come to if you’d like to read about the benefits of exercise, but boy, the mental health improvements are awesome! It also makes me feel like I live in Malibu, which is also nice.
SO these bowls are my homage to California cuisine. Not into all this goodness? Whip up a batch of my oregano fries for on the side – I don’t care! You do you, just make sure you enjoy it. Not into all of these ingredients? I’ve made a list of substitutions for you below – so feel free to customise this recipe however you’d like!
Can I sub and swap stuff?
Of course! Here are my suggestions!
- THE TEMPEH – This recipe works well with almost any protein so if you’re not a fan of tempeh, try tofu, TVP or even sliced vegan sausage! The flavour really comes from the glaze, which works well with everything, so go crazy on this one!
- THE RICE – I’ve mixed up the sushi rice with some beautifully nutty and sweet red rice. This is by no means essential but it adds some colour to the carbs and lowers the GI, so it’s slightly healthier. I sometimes use black “forbidden” rice for this, which adds a bit of drama to the look of things, but really any rice will do – just try to make sure it’s a sticky variety. If you’re not into rice, why not use quinoa, freekeh, or my fave pearl barley.
- THE VEGGIES – Here are a few of my fave subs for this recipe. I LOVE eating Chinese greens raw, so try replacing the fresh herbs for some finely shredded baby bok choi. The radishes are a great crunch but cucumber or daikon work just as well. The edamame beans can be swapped for garden peas, chickpeas, broad beans or even sugar snap peas. The tomatoes bring really nice sweetness but I’ve even seen people use sliced mandarin to the same effect.
Need more healthy SNV recipes?
Check these guys out!