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Miso Tempeh Bowl with Brown Rice & Bok Choy

Miso Tempeh Bowl with Brown Rice & Bok Choy

Miso contains probiotics which are essential for maintaining healthy neurotransmitter function, which impacts mood regulation and memory, as well as staves off cognitive decline. Miso’s antioxidants also protect against neurodegenerative diseases.

Gut-Friendly Tips:

  • Miso and tempeh are both fermented and support a healthy gut microbiome.
  • Bok choy adds fiber and antioxidants.
Functional Group
Food Type
Allergens
Gut-Brain Axis
Plant-Based
None

Ingredients

  • Tempeh: 100g
  • Brown rice (cooked): 150g
  • Bok choy: 100g (about 2 small stalks)
  • Miso paste: 1 tablespoon (about 18g)
  • Garlic: 1 clove, minced
  • Ginger: 1 teaspoon, minced
  • Sesame seeds: 1 teaspoon

Instructions

  1. Cook brown rice according to package instructions.
  2. In a pan, sauté garlic and ginger until fragrant.
  3. Add sliced tempeh and cook until lightly browned.
    Stir in miso paste with a splash of water to form a glaze; coat tempeh evenly.
  4. Steam or sauté bok choy until tender.
  5. Assemble the bowl: layer rice, glazed tempeh, bok choy, and top with sesame seeds.‍‍‍

Lightly pan-fry sliced tempeh in sesame oil,splash with miso dissolved in warm water, sauté garlic and ginger, add bok choytill wilted. Serve over brown rice and sprinkle with sesame seeds.

Serving Size (and serving per package)
Calories (kilocalories
/kilojoules)
Total Fat
1
480kcal
20g
Protein
Total Carbohydrates
Dietary Fibre
22g
52g
7g