Vegan Tempeh and Vegetable Bowl
Ingredients
- Brown rice
- Bok choy
- Broccoli
- Kabocha squash
- 1 block tempeh
Tempeh marinade
- 2 tablespoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon garlic chili sauce
Peanut sauce
- 1 tablespoon peanut butter
- 1 teaspoon garlic chili sauce
- 2 teaspoons low sodium soy sauce
- Juice of half a lime
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1 tablespoon water
Preparation
Cut the tempeh into cubes.
Place the tempeh cubes in a container with 2 tablespoons soy sauce, 2 teaspoons maple syrup, and 1 teaspoon garlic chili sauce.
Bake the tempeh on a baking sheet at 400°F for 15 minutes.
Whisk together 1 tablespoon peanut butter, 1 teaspoon garlic chili sauce, 2 teaspoons low sodium soy sauce, juice of half a lime, 1/4 teaspoon garlic powder, 1/4 teaspoon ginger powder, and 1 tablespoon water to make the peanut sauce.
Steam the bok choy, broccoli, and kabocha squash until tender.
Cook the brown rice according to package instructions or until done.
Assemble the bowl with brown rice, steamed vegetables, baked tempeh, and drizzle with peanut sauce.
