A Vibrant Vegan Bowl!
Brace yourself for the most flavorful Mango Salsa Tempeh Rice Bowl ever. This dish brings together spicy, saucy, and glazed tempeh with a refreshing mango salsa, all atop a bed of fluffy white rice. It’s a high-protein, vegan meal that’s perfect for prepping ahead and enjoying throughout the week.
Tempeh is marinated to perfection, absorbing all the rich flavors of my special tempeh marinade. Once cooked, it becomes delightfully crispy, making every bite an explosion of taste and texture. The mango salsa recipe is a standout, combining juicy mangoes, zesty lime, and a hint of spice to create a refreshing contrast to the savory tempeh.
Whether you’re a longtime fan of vegan marinated tempeh bowls or just exploring plant-based meals, this recipe is a must-try. The combination of crispy tempeh and sweet mango salsa is truly irresistible. Plus, it’s incredibly easy to make, with minimal prep time required.
Perfect for a quick lunch or a satisfying dinner, this Mango Salsa Tempeh Rice Bowl is versatile and delicious. Enjoy the burst of flavors and the nutritional benefits of this delightful dish!
Macros Per Serving
496 Cal | 67g Carbs | 8g Fat | 32g Protein
Recipe Card
Mango Salsa Tempeh Rice Bowl
Ingredients
Tempeh:
- 30 ml Low Sodium Soy Sauce (Kikkoman)
- 15 ml Sugar Free Syrup (Mrs. Butterworths)
- 1 tsp Umami Seasoning (Trader Joe’s)
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
- ¼ tsp Smoked Paprika
- ½ tsp Crushed Chili Pepper
- 128 g Tempeh (Lightlife)
- Olive Oil Spray
Mango Salsa:
- 33 g Mango (cubed)
- 33 g Chopped Tomatoes (cubed)
- 17 g Red Onion (diced)
- 17 g Jalapeño (diced)
- 2 tbsp Cilantro (chopped)
- ½ Lime (juiced)
- Salt (to taste)
Bowl:
- 100 g White Jasmine Rice (frozen)
- Fresh Cilantro (chopped)
- Lime Juice
Instructions
Tempeh:
- In a flat dish, add in your ingredients for the marinade. Whisk together until smooth and thick.30 ml (2 tbsp) Low Sodium Soy Sauce, 15 ml (1 tbsp) Sugar Free Syrup, 1 tsp Umami Seasoning, 1/2 tsp Chili Powder, 1/2 tsp Garlic Powder, 1/4 tsp Smoked Paprika, 1/2 tsp Crushed Chili Pepper
- Cut your tempeh into thick slices. Add to the marinate and evenly coat all the edges. You can let it sit and marinate but tempeh is pretty dense so it won’t soak up as much which is why I like cutting it in slices so the sauce can touch more surface areas.128 g (4.5 oz) Tempeh
- Add olive oil to your pan and once hot, add in the coated tempeh slices. Let them get nice and charred and flip over every few minutes until all sides are cooked.Olive Oil Spray
- I also added some more of the glaze to the sides to ensure none goes to waste.
Mango Salsa:
- While that is going, keep your mango salsa. All you need to do is chop up your ingredients and add to a bowl. Adjust the spice and salt as needed.33 g (0.25 cups) Mango, 33 g (0.25 cups) Chopped Tomatoes, 17 g (1 tbsp) Red Onion, 17 g (1 tbsp) Jalapeño, 2 tbsp Cilantro, ½ Lime, Salt
- Toss all together and let that sit and marinate as well.
Bowl:
- I used frozen rice for this recipe but you can definitely cook up fresh as well. If using frozen, microwave for a minute.100 g (0.5 cups) White Jasmine Rice
- Lay your rice in one half of your serving bowl with the mango salsa on the other. Top with your cooked tempeh slices and brush on any remaining marinade.
- Sprinkle with chopped cilantro and fresh lime juice. Then dig in!Fresh Cilantro, Lime Juice
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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