Make the most of leftovers with this delicious black rice bowl recipe

Empty your fridge and replenish your reserves with this nutritious black rice bowl.  

Rice bowls are not only full of flavour, they’re also the perfect way to use up your leftovers from the fridge. Yummy and sustainable, black rice packs a fibre and protein punch, so it’s a nutritious go-to for your weekly dinner rotation. 


Providing your body with a wide variety of nutrients in no time, it’s the perfect dish to eat after exercising to regain full strength. You can use the vegetables in the ingredients list below, or get creative and add any leftover veggies you might have such as Brussel sprouts, spinach, aubergine, etc.  


This recipe also includes marinating eggs in soy sauce and it’s a food hack to remember. Batch boil them and you’ll able to enjoy incredibly flavorful eggs that keep for up to 4 days in the fridge (simply remove from the soy sauce to prevent them becoming too salty and store in an airtight container), perfect for evenings when you’re hungry and don’t want to wait for your eggs to marinate! 

Recipe for 2 people 

Preparation time: 60 minutes 



  • 150 g black rice 
  • 2 eggs 
  • 100 ml soy sauce 
  • 1 tbsp vegetable oil 
  • 200 g tempeh, crumbled 
  • 1 tbsp hot water 
  • 1 tsp miso 
  • 1 tsp sambal 
  • ½ cucumber, cut into thin wedges 
  • 5-10 radishes, thinly sliced 
  • 2 tbsp soy beans 
  • 2 tbsp pickled ginger 
  • 1 spring onion, thinly sliced (scallions) 
  • 2 tbsp vegan mayonnaise 
  • 1 tbsp wasabi 


  1. Cook the black rice according to the instructions on the package.
  2. Cook the eggs for 7 minutes, then rinse under cold running water. Peel the eggs and put them in a bowl with the soy sauce. Place a sheet of kitchen paper on top of the eggs to make sure that they are completely covered with the soy sauce. Set aside for around 45 minutes.
  3. Heat the vegetable oil in a pan on medium to high heat and fry the tempeh crumbles until they’re golden brown. Mix the hot water with the miso paste and the sambal in a bowl and use a fork to stir into a sauce. Add to the tempeh and mix everything well so that the tempeh gets coated evenly in the sauce.   
  4. Divide the rice among bowls and top off with the tempeh. Also distribute the cucumber, radish, soybeans and pickled ginger on the black rice bowl. Here you can add any other leftover vegetables you might have.
  5. Half the soy marinated eggs and place them next to the other ingredients.
  6. Mix the mayonnaise with the wasabi in a bowl and spoon it over. Finish the black rice bowl with the scallions.
Winnie Verswijvel

Winnie Verswijvel

Trading her psychology books for cookbooks, Winnie Verswijvel now creates recipes and writes culinary articles for various clients. A woman of many talents, she also doubles as a food stylist and steps behind the camera to shoot pictures of the delicious plates she makes.  

This Flemish food lover fell in love with Amsterdam, where she has been turning her kitchen upside down for several years now. Often found strolling local markets carrying a huge pile of vegetables, Winnie does not shy away from a little spice and is always on the lookout for surprising flavours.