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Support Your Gut Goals — Discover LeanBiomeIngredient Metrics (2 Servings)
| Ingredient | Quantity |
|---|---|
| Cooked brown rice or quinoa | 1½ cups (300 g) |
| Tempeh, cut into ½-inch cubes | 8 oz (225 g) |
| Kimchi (naturally fermented) | ¾ cup (150 g) |
| Baby spinach | 2 cups (60 g) |
| Carrot, julienned | 1 medium |
| Cucumber, thinly sliced | ½ medium |
| White miso paste | 1 Tbsp (18 g) |
| Toasted sesame oil | 1 Tbsp (15 ml) |
| Rice vinegar | 1 Tbsp (15 ml) |
| Sesame seeds | 1 Tbsp (9 g) |
Kitchen Preparation Science
This bowl is a two-sided gut play: kimchi and miso deliver live fermented cultures, while brown rice and vegetables supply the soluble and insoluble fiber those cultures need to thrive. Tempeh is fermented soy — easier to digest than unfermented soy foods and rich in complete plant protein. The sesame oil dressing brings healthy fats that help your body absorb the fat-soluble vitamins in the greens.
Method:
- Whisk the miso, sesame oil, rice vinegar, and 1 Tbsp (15 ml) warm water into a smooth dressing.
- Pan-sear the tempeh cubes in a dry skillet over medium-high heat for 6–8 minutes, turning once, until golden on two sides. Remove from heat and toss with half the dressing.
- Divide the rice between two bowls. Arrange the spinach, carrot, cucumber, kimchi, and seared tempeh on top. Drizzle with the remaining dressing and finish with sesame seeds.
Allergens: soy (tempeh, miso), sesame. Swerve/Alternative Option: swap tempeh for chickpeas and miso for tahini mixed with a squeeze of lemon to keep the bowl soy-free; skip the sesame seeds if needed.