Happy Saturday and Greetings from Sweden,

Today I’m sharing a spring appropriate Asian rice bowl with simmered tempeh which contains all my favourite flavours. I was feeling the spring vibrations in London where I made this recipe, unfortunately though I seem to have lost the spring feels here in Sweden because it’s still cold. We’ve seen some rays since we arrived but I think spring is making a much slower entrance to the motherland.

We have however seen tussilago in the garden and that is definitely my favourite sign of spring here in Sweden. I love it when the road sides turn yellow with these little flowers. Writing about this makes me curious about what your favourite signs that spring is on its way are? What does spring look like where you are? Tell me.

Now, let’s get to talking about the recipe we’re all here to engage with. It’s a simple brown rice and fresh vegetable salad dressed in a miso dressing served along with my favourite tempeh dish. I simply combine some flavour enhancers, onion, water and tempeh cubes and simmer away to make a deliciously tender and flavourful tempeh dish. If you’re not into onion you could just leave it out and same with the garlic. You can actually season the mix with anything you like and if you want the tempeh to really soak up the flavours let it sit in the pot for a couple of hours before bringing it to the heat.

This bowl is the perfect mix of raw and cooked components that I like for spring when I still don’t know whether it’s going to be warm or cold, rainy or sunny. It is also a very colourful dish with a variety of vegetables which adds to the spring feels. The components are all sorts; soft, hard, upward and downward, round, long, flat and I’ve also chosen to cut them into different shapes which I enjoy at this time of year. This dish is versatile in every way. It’s great for a lunch or dinner at the house, works well in a packed lunch and the rice salad component is a great dish to take to the park too or to a spring pot luck.

I really hope you guys enjoy the recipe and remember if you make any of my recipes and capture them on social media use the #mygoodeatings so I can see what you get up to! x


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PORTIONS: 4  /  TIME: 30 min
Rice salad:

2 cups soaked and cooked brown rice
1 cup mangetout, cut into diagonal slices
1 cup cucumber, cut into chunks
1/2 cup courgette, finely chopped
1/2 cup radish, quartered
1-2 salad onions or 3-4 spting onions, chopped/sliced
1 sheet toasted nori, cut or ripped into small pieces
1 1/2 tbsp sweet white miso paste
1 tbsp tamari
2 tbsp brown rice vinegar (or 1 tbsp apple cider vinegar)
1 tbsp toasted sesame oil
1 lime, rind and juice
Black pepper



200 g tempeh block, cut into roughly 36 cubes
1 1/2 tbsp tamari
1/2 tbsp brown rice syrup (or liquid sweetener of your choice)
2 garlic cloves, minced
1/2 brown onion, sliced thinly into half moons
1/4 cup water
Seame seeds, for sprinkling ones simmered

Place all the tempeh ingredients in a small pot, cover with a lid and bring to a boil.

Ones boiling turn down the heat and let simmer for 10-15 minutes or until the liquid has been soaked up/evaporated.

Either toss the sesame seeds into the tempeh int he pot or sprinkle on top ones  served in the bowl.

Mix all the wet ingredients for the rice salad in a small bowl or simply shake them in a small jar.

Mix your cooked rice with all your prepared vegetables in a big bowl and pour the dressing over it. Toss to coat the rice salad.



Handful of green leaves per person (I used pea shoots and baby spinach)
1-2 tbsp of kimchi or sauerkraut per person


Serve the salad as well as the tempeh with some greens of your choice in a generous bowl along with some fermented vegetables such as kimchi or sauerkraut.

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