Arrange the sliced tempeh on a large baking tray or casserole dish so no pieces are overlapping.
In a small bowl, mix together the soy sauce, sugar and sesame oil. Drizzle or brush the marinade on both sides of the tempeh.
Bake for 15 minutes or until the tempeh is golden.
For the rest of the bowls:
Cook the brown rice according to packet instructions.
Meanwhile, chop and steam the broccolini, green beans, bok choy and edamame as desired.
To make the dressing:
Add all ingredients to a small bowl and whisk until combined. Add more tahini to thicken or more water to thin out, if desired.
Arrange rice, tempeh and greens in bowls, drizzle with the dressing and enjoy immediately. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!