Vegan Tempeh Vegetable Bowl
Ingredients
- Brown rice
- Bok choy
- Broccoli
- Kabocha squash
Tempeh
- Tempeh block
- 2 tbsp soy sauce
- 2 tsp maple syrup
- 1 tsp garlic chili sauce
Peanut sauce
- 1 tbsp peanut butter
- 1 tsp garlic chili sauce
- 2 tsp low sodium soy sauce
- Juice of half a lime
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 1 tbsp water
Preparation
Cook brown rice according to package instructions
Steam bok choy, broccoli, and kabocha squash until tender
Cut block of tempeh into cubes.
Place tempeh in a container with 2 tbsp soy sauce, 2 tsp maple syrup, and 1 tsp garlic chili sauce.
Place tempeh on a baking sheet and bake at 400°F for 15 minutes.
For peanut sauce, whisk together 1 tbsp peanut butter, 1 tsp garlic chili sauce, 2 tsp low sodium soy sauce, juice of half a lime, 1/4 tsp garlic powder, 1/4 tsp ginger powder, and 1 tbsp water.
Assemble all components in a bowl and drizzle with peanut sauce
