I know about nourish bowl for a while; it took me a while to sink in with the idea. Lately, I am ready to jump on the ship and discover this nourish bowl and make it at home.

A nourish bowl is a well balanced, healthy meal containing various nutrient-dense ingredients (veggies, healthy fats, quality proteins and carbs). This nourish bowl is an excellent option for a healthy and easy lunch or dinner.

And this is my Golden Tempeh Nourish Bowl.

Golden Tempeh Nourish Bowl

Ingredients :

Serves : 4 person

Golden Marinade & Tempeh

1½ cups (375 mL) orange juice (roughly 2 – 3 large oranges)

¼ cup (60 mL) tahini

4 cloves garlic, crushed

1 Tbsp (15 mL) miso paste

1 Tbsp (15 mL) sambal nasi lemak

2 tsp (10 g) freshly grated ginger

2 tsp (8 g) turmeric powder

1 block (250 g) tempeh, cut into ½ inch x 1 inch (1cm x 2cm) pieces

2 Tbsp (16 g) cornstarch

1 Tbsp (15 mL) vegetable oil


Cook as usual. I’m using a rice cooker for cooking my brown rice and adding some mushroom seasoning.

Sauteed Vegetables

2 tsp (10 mL) sesame oil

2 portobello mushrooms, thinly sliced (remove stems if woody)

2 medium carrots, peeled, thinly sliced into coins or half-moons

4 cups (150 g) choy sum or bak choy, thinly sliced

¼ tsp salt or soy sauce

¼ tsp pepper

Optional Fresh Toppings



Petai, stinky beans


Boiled egg

Black sesame seeds

Green onion, sliced


  1. In a shallow bowl, combine the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric, and whisk to combine. Add the pieces of tempeh and let marinate for as long as possible. Minimum 2 hours or even covered in the fridge overnight.
  2. I’m using a rice cooker for cooking my brown rice and adding some mushroom seasoning.
  3. Separate the marinated tempeh from the sauce, and place in a separate bowl.
  4. Reserve the leftover sauce as the dressing for the nourish bowl. I like to heat it up in the pan and add some salt if necessary.
  5. Sprinkle the cornstarch over the tempeh and toss to combine.
  6. Preheat the vegetable oil in a large pan on medium-high heat. When hot, add the tempeh and panfry until the tempeh is golden on all sides; giving the pan a toss every few minutes should take about 7 – 8 minutes. Transfer the tempeh to a bowl.
  7. Return the pan to the stove and add the sesame oil and mushrooms. Cook for 3 – 4 minutes, or until the mushrooms start to golden and release their moisture. Add the carrots, choy sum/bak choy, and salt and pepper sprinkle and cook for 3 – 4 minutes. Transfer to their own dish.
  8. To assemble layer some rice on the bottom of your bowl. Top with a generous heap of sautéed choy sum mix and pan-fried tempeh. Add the edamame, Petai, chickpeas, boiled egg, hummus and top with sesame seeds and some fresh green onion.
  9. Reheat golden tahini sauce on a stove for a minute, drizzle on top of the rice, and enjoy!

With love from our simple kitchen to yours.

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