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Saucy Peanut Tempeh Bowls with Steamed Vegetables

bowl of rice, tempeh, and steamed vegetables with chopsticks on marble background
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5 from 2 reviews

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

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.

Find it online: https://frommybowl.com/peanut-tempeh-bowls/