Saucy Peanut Tempeh Bowls with Steamed Vegetables

GFGluten Free

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These peanut tempeh bowls are made with fluffy rice, saucy tempeh, and steamed vegetables for a wholesome, tasty, and balanced meal! Vegan and Gluten-Free

Looking for a wholesome, tasty, and fuss-free plant-based dinner? Look no further! These Saucy Peanut Tempeh Bowls with steamed vegetables are IT. 

Sticky & saucy tempeh combines with fluffy jasmine rice and steamed vegetables to make a meal that’s tasty and filling, but won’t weigh you down. Plus it only takes about 20 minutes to make!

close up image of tempeh, vegetables, and rice in gray bowl with chopsticks

INGREDIENTS FOR PEANUT TEMPEH BOWLS

  • Stovetop Peanut Tempeh: this 5-ingredient tempeh recipe is the minimal effort, maximum flavor protein source we’re all looking for. Pro-tip: add a little extra water to thin the sauce out so you can coat your veggies! 
  • Rice: I went for white Jasmine rice here because 1) it’s my favorite, and 2) it cooks in only 20 minutes! You can use any variety of rice here, just know that brown will take almost 3 times as long.
  • Vegetables: broccoli, carrots, shiitake mushrooms, and snap peas make a great combination here, but any combination of veggies will work. If you’re short on time you can also buy a pre-chopped frozen vegetable blend. Just empty it straight into your steamer and you’re good to go!

HOW TO MAKE PEANUT TEMPEH BOWLS

uncooked vegetables in steamer basket on white backgroundsaucy peanut tempeh cooking on stovetop in white pan

Like I said earlier, these Saucy Peanut Tempeh Bowls can be on your table in only 20 minutes with some well-planned multi-tasking! Here’s how to do it:

  1. Prep your veggies and tempeh ingredients while you heat the water for your rice.
  2. Cook the rice according to the package directions while you start to cook the tempeh.
  3. Plop your veggies in the steamer basket while everything else simmers away, then
  4. Assemble and serve!

I topped my tempeh bowls with some sesame seeds and sliced green onion. A drizzle of sriracha, soy sauce, or toasted sesame oil would also be yummy here.

peanut tempeh bowls with steamed vegetables and rice on marble background

These Saucy Peanut Tempeh Bowls are the ideal weeknight dinner – they’re quick and easy, don’t taste boring, and still encourage you to eat some veggies 🙂 They’re also easy to meal prep! Just cook a larger quantity of rice and tempeh and the beginning of the week, then reheat in a skillet for the next night(s) meal.

angled shot of peanut tempeh bowls with chopsticks on marble background

If you’re looking for more asian-inspired wholesome bowl recipes, you’ll also love these Quinoa Sushi Bowlsthese Black Rice Bowls with Crispy Tofu, these Banh Mi Bowlsand these Orange Tofu Bowls!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Saucy Peanut Tempeh Bowls with Steamed Vegetables

These peanut tempeh bowls are made with fluffy rice, saucy tempeh, and steamed vegetables for a wholesome, tasty, and balanced meal! Vegan and Gluten-Free

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1 cup (180 g) dry white jasmine rice
  • 1 medium head of broccoli, chopped into bite-sized pieces
  • 2 carrots, peeled and sliced
  • 4 ounces (110 g) shiitake mushrooms, cut in half
  • 1 cup (120 g) sugar snap peas
  • 1 recipe Stovetop Peanut Tempeh
  • Optional: sesame seeds and sliced green onion, for garnish

Instructions

  1. Bring a pot of water to a boil and set up a steamer basket while you prep the vegetables. Once the water comes to a boil, add the rice and cook according to package instructions.
  2. Cook and prepare the stovetop peanut tempeh, if you have not done so already.
  3. While the rice and tempeh cook, add the sliced carrots to a steamer basket and cook for 3 minutes. Add the mushrooms, then cook for an additional 2 minutes. Add the broccoli and snap peas, then cook for a final 3 minutes.
  4. Divide the rice, tempeh, and vegetables evenly between bowls, then top as desired. Serve warm; leftovers will keep in the fridge for up to five days.

Notes

  • Steamer Basket DIY: to make a steamer, add 1-2″ of water to a large pot, then add your steamer basket or fine mesh strainer to the pot. Bring the water to a boil over high heat, then reduce the heat to low and cover – add in your vegetables and steam until tender.

Keywords: tempeh bowls, peanut tempeh bowls, vegan asian bowls, vegan asian food, vegan tempeh recipes

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. I jurist made this OMG this was SOOOOO DELICIOUS!
    Thanks for a great and easy to follow food blog!!!
    Greetings from Stockholm

  2. I’ve been eating this with my non-vegan bf for the past week and it’s soooo delicious! Super easy to make. I use super firm tofu though because I don’t really like tempeh. I just throw the tofu in the airfryer for 15 minutes at 400 and then throw it in a pan with the peanut sauce. Also, steam some broccoli and carrots for 2 minutes in the instant pot. Thank you for such a simple and satiating recipe!