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
- 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
- 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.
- Cook and prepare the stovetop peanut tempeh, if you have not done so already.
- 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.
- 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
Find it online: https://frommybowl.com/peanut-tempeh-bowls/