Vegan Brown Rice Bowl with Tempeh and Sauce
Ingredients
- Brown rice
- Bok choy
- Broccoli
- Kabocha squash
Tempeh
- 1 block tempeh
- 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
Steam the bok choy, broccoli, and kabocha squash until tender
Cook the brown rice according to package instructions
Cut the tempeh block 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 marinated tempeh on a baking sheet at 400°F for 15 minutes.
For the peanut sauce, 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.
Drizzle the peanut sauce over the assembled bowl
