Mango Gochujang Tempeh Rainbow Rice Bowl

A vibrant Korean-inspired rice bowl with sticky gochujang-glazed tempeh, sweet mango, crisp purple cabbage, edamame, cucumber, red bell pepper, and fresh herbs. Sweet, spicy, savory, and packed with color and texture.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the gochujang, tamari, rice vinegar, maple syrup, sesame oil, lime juice, ginger, garlic, and water until smooth.

Step 2

Heat the neutral oil in a skillet over medium-high heat. Add the tempeh and cook for 5 to 7 minutes, turning occasionally, until golden on the edges.

Step 3

Pour the gochujang glaze over the tempeh and cook for 2 to 3 minutes, stirring gently, until glossy and evenly coated.

Step 4

Divide the jasmine rice between two bowls.

Step 5

Arrange the mango, edamame, purple cabbage, cucumber, red bell pepper, and glazed tempeh in colorful sections over the rice.

Step 6

Finish with scallions, fresh cilantro, and toasted sesame seeds. Serve immediately.