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5 from 2 votes

Brown Rice Bowl with Black Beans and Tahini Garlic Sauce (Café Gratitude Copycat Recipe)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings
Author: Remy Park


  • 1 1/2 cups cooked white brown rice, or quinoa
  • 1 can white beans or black beans
  • 1 small shallot
  • 2 cloves garlic
  • 2 cups kale roughly chopped
  • salt and pepper to taste
  • 2 tsp olive oil
  • Smoky Tempeh
  • 8 oz tempeh cubed
  • 2 tbsp coconut aminos
  • 2 tsp maple syrup
  • 1/2 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to taste
  • Garlic Tahini Sauce
  • 1/2 cup tahini
  • 1 cup hemp seeds
  • 1/3 cup olive oil
  • 1/2 cup filtered water more as needed
  • 1/4 cup lemon juice
  • 3 cloves garlic
  • 1/3 cup parsley loosely packed
  • 1 tsp salt
  • pinch of black pepper


  • Smoky Tempeh
  • Toss tempeh cubes in a bowl with coconut aminos, maple syrup, liquid smoke, smoked paprika, garlic powder and salt to coat.
  • Heat a pan with neutral oil and add tempeh once sizzling. Cook until golden brown, tossing with a spatula and then finish with a blowtorch to blacken further, if desired.
  • Beans
  • Sauté finely minced shallot and garlic in a pan until fragrant, then add salt to season and beans. Toss to cook until nicely golden brown and heated all the way through and season with salt and pepper, to taste.
  • Kale
  • Toss kale into a bowl with a touch of olive oil and salt and pepper.
  • Use your hands to massage the kale to soften.
  • Tahini Sauce
  • To a blender add parsley, garlic, olive oil, water, lemon juice, hemp seeds and tahini. Season with salt and pepper, to taste.
  • To assemble
  • Divide the rice, beans and kale between two plates. Drizzle generously with green sauce and top with blackened tempeh. Enjoy!