Cook rice according to package instructions or by rinsing it thoroughly, until water runs clear, combining with 3 cups of water, bringing to a boil and simmering covered for about 20 minutes.
In a sauté pan, cook the shiitake mushrooms in 2 tbsp olive oil over medium heat for 5-10 minutes, seasoning with salt and vinegar near the end.
Cook the sliced tempeh in the remaining 2 tbsp of olive oil over medium heat for about 2-3 minutes per side and season with salt.
In a blender, combine all of the dressing ingredients and set aside.
Prep the rest of the ingredients and assemble your bowls by placing rice on the bottom and sections of each of the ingredients on top.
Serve with dressing on the side and mix all together immediately before diving in.
Notes
Each Serving Contains:798 calories; 31 g protein; 31 g total fat (0 g trans fat); 111 g total carbohydrates (14 g of sugar); 534 mg sodium (without added salt)