"Banh mi" style bowl with tempeh

Prep Time 25 minutes
Cook Time 30 minutes
Servings 2 portions
This recipe is inspired by the Banh mi sandwich, a Vietnamese delicacy prepared in a baguette with marinated radish and carrots, fresh cilantro, and marinated meats, all dressed with a delicious sauce. Forgetting the bread and the meat leaves us with a delicious bowl filled with brown rice, carrots, radish, kale, avocado, and marinated tempeh. To save on prep time, keep portions of cooked grains like brown rice, quinoa, buckwheat, or barley, in the fridge. To create a healthy meal, all you have to do is add chopped veggies! This recipe isn't complete without some fresh cilantro, crunchy cashews, and the delicious sauce which perfectly complements every one of the ingredients!

How It's Made: Veggies & Toppings


  • 1 cup of brown rice (or , barley, rice vermicelli, soba noodles, etc.)
  • 2 carrots
  • 5-6 stalks of kale
  • 1 ripe avocado
  • 4 small radishes
  • 1 Lebanese cucumber
  • 5 stems of coriander
  • 1/4 cup of


  1. Put the brown rice in a saucepan with 2 1/4 cups of water. Bring to a boil, cover, and simmer on low for 30 minutes. Remove from heat and leave aside, covered, for 15 minutes. 
  2. Julienne the carrots with a mandolin, grater, or peeler. Separate the leaves of the kale from the stalks and chop them finely. Thinly slice the Lebanese cucumber and radishes. Slice the avocado in half and discard the pit. Slice the avocado in its peel into cubes, and use a spoon to scoop the flesh out. Squeeze a lemon slice over the avocado to keep it from browning. 
  3. Coarsely chop the cilantro and cashews. Set the vegetables aside and prepare the tempeh. 

How It's Made: Marinated Tempeh


  • 1 block of tempeh (340g)
  • 3 tablespoons of vegetable oil for frying
  • 5 tablespoons of soy sauce
  • 2 tablespoons of olive oil
  • 5 tablespoons of
  • 1 tablespoon of dijon mustard
  • 1 teaspoon of Sriracha sauce (optional)
  • 1 clove of garlic, minced
  • 1/3 teaspoon of fresh grated ginger


  1. To prepare the tempeh sauce, place all the ingredients in a small Mason jar and shake well. Set aside. 
  2. Cut the block of tempeh in 4, then cut each of those pieces in 2, for a total of 8 pieces. 
  3. In a large frying pan, brown the tempeh in the vegetable oil. Once it's browned, add 1/2 cup of the sauce to the pan, and simmer until the sauce is almost completely absorbed.

How It's Made: "Banh mi" sauce


  • 2 tablespoons of vegetable oil (peanut, canola or sunflower)
  • 3 tablespoons of rice vinegar
  • 1 teaspoon of sesame oil
  • 1 tablespoon of
  • 1 tablespoon of fresh grated ginger
  • 1 clove of garlic, minced
  • 1 green onion, finely chopped


  1. In a bowl, mix all the ingredients. The sauce will keep for 3-4 days in the refrigerator. 
  2. To serve, add brown rice to a bowl, topping with each vegetable and the tempeh. Top with the fresh cilantro and cashews, generously sprinkle the Banh mi sauce on top, and enjoy!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.