Recipe: Tempeh fusion bowls

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu


Difficulty: Easy

Ready In: 35 Minutes

Serves: 4


Tempeh and Chickpeas

  • 2 Tbsp tandoori paste
  • 2 Tbsp plain, unsweetened yoghurt
  • 1 Tbsp cold water
  • 1 tsp garlic powder
  • 250 g tempeh (8.8oz)
  • 400 g canned chickpeas (14oz)


  • 1/4 small green cabbage
  • 45 g baby spinach (1.6oz)
  • 2 Tbsp lime juice
  • 2 tsp soy sauce
  • 1 tsp sesame oil

To Serve

  • 1 Lebanese cucumber
  • 80 g feta (2.8oz)
  • 2 x 250g microwave pouches brown rice (2 x 8.8oz)
  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 1/4 cup mayonnaise (60ml)


1. Preheat Oven

Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.

2. Prepare Tempeh and Chickpeas 

In a medium-sized bowl, whisk together tandoori paste, yoghurt, water and garlic powder. Thinly slice tempeh and lay slices out on a large board (or on the baking tray). Brush tandoori mixture over the top, flip over and brush the other side. Drain chickpeas and add to bowl with remaining tandoori mixture (there should be about half left). Toss to combine.

3. Bake Tempeh and Chickpeas 

Arrange tempeh and chickpeas on prepared tray and bake for 20 minutes, until golden around the edges.

4. Make Salad

Meanwhile, finely shred cabbage and combine in a large bowl with the spinach. Whisk together lime juice, soy sauce and sesame oil. Season with a little salt and pepper. Pour over the salad and toss to combine.

5. Prepare Serving Ingredients

Dice cucumber and feta. Microwave rice according to instructions on the packet. Whisk together yoghurt and mayonnaise and season to taste with salt and pepper.

6. Serve

Divide salad between individual serving bowls. Top with rice, tempeh, chickpeas, cucumber and feta. Finish with a generous dollop of yoghurt may

Recipe Notes

  • Wine Match: A Sauvignon Blanc.
  • Gluten-Free Option: Make sure tandoori paste and tempeh are gluten-free. Use gluten-free soy sauce and mayonnaise.
  • Ingredient Notes / Swaps: If tempeh and chickpeas are a bit far out of your comfort zone, you can have this as a non-vegetarian meal instead. Use 600g / 1lb 5oz diced boneless, skinless chicken thighs, toss with the tandoori paste and bake for an extra 5 minutes. You can use half a telegraph cucumber instead of a Lebanese cucumber.
  • Storing and Reheating: You can store salad, cucumber, feta and yoghurt sauce together. For best results, I like to reheat tempeh and chickpeas with a little oil in a frying pan. Otherwise, reheat together in the microwave with the rice.
  • Reduced Carb Option: This is quite a filling meal. For a lower carb option, reduce the quantity of brown rice to one pouch.

Tempeh is a great option when starting a vegetarian, vegan or plant-based diet as it is a good source of calcium and can also count as a serving of protein. 

If you want to learn more about a vegan or vegetarian diet and lifestyle we recommend reading What is a plant-based diet: Vegan or Vegetarian?

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/ 

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