Go Back Email Link
+ servings
Reuben Bowl
Print Recipe
5 from 4 votes

Reuben Bowl

Skip the bread and make a Reuben bowl full of tempeh corn beef, sauerkraut, grains, greens, and raw veggies, and top with a tangy vegan thousand island dressing.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entrees
Cuisine: Irish
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 339kcal


Tempeh Corn Beef

  • 8 ounce tempeh cut into equal sized cubes
  • ½ cup pickle juice from a jar of dill pickles
  • ½ cup beet juice from a can of beets; if you don't have canned beet juice, blend 1 large beet with pickle juice

Other Ingredients

  • 1 cup cooked brown rice
  • 1 cup cooked quinoa or any grain of choice
  • 2 cups sauerkraut drained and squeezed to remove an excess fluid.
  • 1 red onion slice into slivers
  • 8 cups finely chopped kale
  • 1 pint grape tomatoes halved
  • 4 dill pickles cut into thin slices
  • 1 bunch green onions scallions, chopped
  • Vegan Thousand Island Salad Dressing


Tempeh Corn Beef

  • Remove tempeh from the packaging and cut it into equal-sized cubes.
  • Place in a small saucepan and cover with water.
  • Boil for 10 minutes.
  • Drain tempeh in a colander.
  • In a safe refrigerator container, whisk together pickle juice and beet juice.
  • Place tempeh in the base of the container with the marinade.
  • Place marinated tempeh in the refrigerator overnight.
  • When ready to cook the tempeh, pour off the excess marinade before cooking.

Air-Frying Tempeh Corn Beef

  • Preheat the air-fryer to 370 degrees.
  • Put tempeh pieces onto the air-fryer basket.
  • Air-fry for 7-10 minutes until browned.


  • Cut tempeh into equal-sized cubes.
  • Once the tempeh is marinated overnight, preheat the oven to 350 degrees
  • Place tempeh on a baking pan lined with parchment paper or a 
    silicone baking mat, or use my favorite Copper Chef Crisper Pan.
  • Bake for 30 minutes.


  • While the tempeh cooks, heat the drained sauerkraut and red onions in a skillet.
  • Heat on medium-low until the onions become translucent and the sauerkraut heats through.
  • Cook the brown rice and quinoa separately, according to the package directions.
  • Once cooked, combine the brown rice and quinoa by stirring together.
  • Usually, I meal prep by cooking grains in advance to heat up quickly whenever I want to make a bowl recipe. 

Vegan Thousand Island Dressing

How to make a Reuben bowl

  • Divide the ingredients into four separate bowls.
  • Place the dressing in the center of the bowl.
  • On one side of the bowl, add the warm grains and sauerkraut and onion mixture. 
  • Then, add the chopped kale, pickles, and tomatoes to the opposite side of the bowl.
  • Add pieces of tempeh corn beef around the bowl.
  • Garnish with chopped green onions. 


  • For a time-saving idea, marinate the tempeh a few days before, and even cook it in advance and reheat it when making the vegan Reuben bowl.
  • Always drain and squeeze the excess fluid from sauerkraut before adding to any recipe to avoid sogginess and extra fluid.
  • Do not add pickles to the dressing until after blending and folding them into the dressing. 
  • Finely chop the kale for easier digestion.
  • Cook the grains in advance and warm them before making bowls. 
  • Make the dressing in advance. Plan to use the Vegan Thousand Island Salad Dressing for other recipes during the week, such as salads, a sandwich spread, or a dip.
  • Choose spicy sauerkraut to spic up the sandwich bowl. 
  • Instead of heating the sauerkraut and onions, choose to eat them raw and select one possible solution.


Serving: 4g | Calories: 339kcal | Carbohydrates: 49g | Protein: 20g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 470mg | Potassium: 1349mg | Fiber: 12g | Sugar: 8g | Vitamin A: 14566IU | Vitamin C: 156mg | Calcium: 495mg | Iron: 6mg