BLAT Rice Bowl A Fresh Take on the Classic Sandwich

INGREDIENT LIST

1 cup cooked brown rice (warm or room temp)

1 pint cherry tomatoes, halved

1 ripe avocado, sliced

1 block tempeh, sliced into thin strips

1 tbsp olive oil

Juice of ½ a lemon

1 tbsp tahini

1 tbsp sesame seeds

Flaky sea salt, to finish

A Comfort Classic, Reimagined

This BLAT Bowl was born out of a craving for something nostalgic but nourishing. A reimagined version of the classic BLT, it layers crisp tempeh “bacon,” creamy avocado, sweet tomatoes, and a lemon-tahini drizzle over warm brown rice. It’s everything we love, comforting, clean, and quietly bold with ingredients that feel good in every sense.

Crisp, Prep and Assemble

Crisp the Tempeh:
In a skillet over medium heat, warm 1 tbsp olive oil. Add the sliced tempeh and cook until golden and crisp on both sides, about 3–4 minutes per side. Sprinkle with a pinch of salt and a squeeze of lemon juice once done. Set aside.

Prep the Dressing:
In a small bowl, whisk together tahini, lemon juice, and a splash of warm water until creamy. Add more water for a thinner drizzle. Season lightly with salt.

Assemble the Bowl:
Divide the brown rice into two shallow bowls. Arrange cherry tomatoes, avocado slices, and tempeh on top. Drizzle with the tahini-lemon dressing and sprinkle with sesame seeds and a final touch of flaky salt.

Notes

If you have extra time, roast the cherry tomatoes for deeper sweetness.

Add tender greens like arugula or baby romaine if you miss the “lettuce” of the original BLT.

Optional: Add a soft-boiled egg or crushed nori for more richness or a sea-kissed finish.