Tempeh and Kimchi Bliss Bowl

Serves: 2-3 Prep: 10_mins Cook: 30_mins


Attend to your winter wellness with this colourful and immune-boosting bliss bowl. Packed full of vegetables and warming organic tempeh and topped with a rich, aromatic, peanut butter sauce.


250g cooked brown rice (we love Biona Organic Basmati Brown Rice and it comes in completely recyclable, plastic-free paper packaging) 

4 heaped tablespoons Biona Organic Kimchi

1 cucumber, peeled into ribbons

160g thinly sliced red cabbage

½ avocado, sliced

1 (400g) jar Biona Organic Tempeh

½ teaspoon sesame seeds

2 chillies, thinly sliced, optional

Lime slices, for serving

Microgreens, for garnish


For the peanut sauce:

2 tablespoons Biona Organic Peanut Butter Smooth

2 tablespoons lime juice or rice vinegar

1 tablespoons Biona Organic Tamari Sauce 

1 teaspoon sriracha, more if desired

¼ teaspoon Biona Organic Maple Agave

1 tablespoon water

¼ teaspoon toasted sesame oil



  1. To prepare the tempeh, drain and cut it into small pieces. Preheat the oven to 190°C (170°C fan-assisted) and line a baking sheet with parchment paper. 
  2. Bake for 22-30 minutes or until caramelised and deep golden brown. Remove from the oven and set aside.
  3. In a small bowl, whisk together the peanut butter, lime juice, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach a dressing consistency. 
  4. Assemble the bowls with the rice, kimchi, cucumber, cabbage, avocado, and tempeh.
  5. Drizzle a generous amount of peanut sauce on top and sprinkle with sesame seeds and chillies, if using. Serve with lime slices and remaining peanut sauce on the side. Garnish with microgreens.

Join the conversation

Join the conversation


Something went wrong, please refresh the page!

amount Left for Free shipping!

You're entitled to free delivery!