• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Three Little Chickpeas

  • Home
  • About Me
  • Contact Us
  • Resources
  • Vegan Oil-Free Recipes
menu icon
go to homepage
  • Vegan Oil-Free Recipes
  • Resources
  • About Me
  • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Vegan Oil-Free Recipes
    • Resources
    • About Me
    • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Course

    Peanut Tempeh Bowl

    Published: Feb 18, 2021 . Modified: Feb 20, 2025 by Allie

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Jump to Recipe·Print Recipe

    Filling and flavorful spicy peanut tempeh bowl with roasted broccoli and kale. This nourishing dish uses a revised version of my vegan peanut dressing recipe. Use the residual sauce from the tempeh as a dressing for this flavor-packed dinner or lunch.

    Peanut tempeh bowl with kale, roasted broccoli, and rice in a bowl.

    For more vegan grain bowl recipes try a vegan deconstructed sushi bowl with edamame, a vegan taco bowl with lentil walnut taco meat, a tofu Buddha bowl with spicy peanut dressing, or keep it simple with a chickpea vegetable rice bowl with a cashew dijon dressing.

    Jump to:
    • How to cook tempeh
    • Recipe tips
    • Substitutions
    • Recipe Instructions
    • Related recipes
    • More tempeh or tofu recipes
    • Recipe
    • Comments

    How to cook tempeh

    Simmering the tempeh in water or vegetable broth will help remove some of the bitterness.  My favorite method is using vegetable broth to add more flavor.  I normally use homemade salt-free vegetable broth.  If you’re not, be cautious of the sodium content and how it may impact the seasoning of the dish. If you’re adding a very flavorful sauce to the tempeh (like in the recipe below), then just use water.

    Simmering the tempeh does not completely get rid of the bitterness. For more tempeh recipes, try the mustard tempeh Buddha bowl with roasted sweet potatoes and avocado.

    Step 1 Simmer

    Place the tempeh block in a saucepan or skillet, cover with water or vegetable broth, and simmer uncovered for about 10 minutes.  The tempeh will swell and puff up.

    Simmering tempeh in a pan with water.

    Step 2 Dice or slice

    Remove, let cool, then slice, dice (like our recipe below) into desired pieces, or crumble.

    Step 3 Add flavor

    Tempeh tends to be bland and bitter, with a slightly nutty flavor.  In this recipe, we’re adding spicy peanut sauce. For other recipes, you can choose to marinate, cook in a flavorful liquid, or add desired dry seasonings.

    Step 4 Cook

    In the recipe below, we're coating the tempeh in peanut sauce just until it’s warmed through and the sauce has thickened.  For other recipes, it can be baked, sautéed, added to sauces, or used in burgers for a meaty texture.

    Recipe tips

    • If you don’t use fresh ginger often, it can be peeled and then frozen for later.  It’s actually a lot easier to grate while frozen.
    • To not waste the stem of the broccoli, I dice it into small bite-size pieces and roast them along with the florets.  Make sure they're much smaller than the florets because they take longer to cook. The end of the stalk can be fibrous, so trim off about an inch from the bottom, peel the outer layer, and then dice.
    • A Microplane works great for grating ginger.
    • This sauce can be made ahead of time, it may thicken while chilling in the fridge so thin it back out with more water to be able to coat the tempeh in the pan.
    • The recipe works well for meal prep, store the kale separately.
    • Add more kick with more crushed red pepper or sriracha.

    Substitutions

    • Fresh ginger is much better, but in a pinch, a ¼ teaspoon of ground ginger can be substituted.
    • The lime juice can be substituted with rice vinegar, which may produce a stronger flavor.
    • Tofu can be substituted for the tempeh, check out my instructions for oven-baked crispy tofu. To substitute follow the tofu instructions all the way through, once baked add to a pan with the sauce, tossing to coat and flavor the tofu. Once the sauce has thickened add it to your grain bowl.

    Recipe Instructions

    Start the brown rice, and cook according to the package instructions. Then preheat the oven to 425 F (220 C).

    Roasted broccoli on a baking tray.

    Roast the broccoli florets for 20 minutes (no need to line the baking tray) or until they have softened and the tips start to brown. Place the tempeh in a small skillet or pot and just cover with water, simmer uncovered for about 10 minutes, flipping halfway through.

    Once done, remove the tempeh, let it cool slightly, then cube it into bite-size pieces.  Discard the cooking liquid, reserving the pan for later use.

    Peanut sauce in a glass container with a whisk.

    While waiting, make your sauce.  Whisk all of the sauce ingredients together (except the water), then whisk in the ½ cup of water to thin it out.  Or add all of the ingredients (including the water) to a blender and blend until smooth.

    About 10 minutes before everything else is done, preheat the pan and return the tempeh with the watered-down peanut sauce.  

    Tempeh in peanut sauce in a pan.

    On low to medium-low heat toss the tempeh in the sauce to warm up, thicken, and flavor the tempeh, cook for roughly 5-10 minutes, stirring occasionally.  The residual sauce will also work as your sauce for your bowl and the rest of the components.  Cook the sauce down to your desired thickness or thin it back out with more water.

    Plate by adding rice, roasted broccoli, and a handful of kale to a bowl, then top with the peanut tempeh and sauce.

    Peanut tempeh bowl with kale, roasted broccoli, and rice in a bowl.

    Related recipes

    • Chickpea vegetable rice bowl
    • Sweet potato nourish bowl with smoky tahini dressing
    • Vegan deconstructed sushi bowl
    • Vegan taco bowl
    • Burrito bowl
    • Butternut squash Buddha bowl

    More tempeh or tofu recipes

    • Mustard Tempeh Buddha Bowl
    • Crispy Oil-Free Tofu
    • Marinated Tofu (Oil-Free)
    • Tofu Buddha Bowl

    As always, I hope you enjoy this recipe for peanut tempeh! If you like the recipe feel free to rate it and leave a comment.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Peanut tempeh bowl in a bowl with rice, broccoli, and kale.

    Peanut Tempeh Bowl


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Allie
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Filling and flavorful spicy peanut tempeh bowl with roasted broccoli and kale. 


    Ingredients

    Scale
    • 1 cup (180 g) uncooked brown rice
    • 1 large head (1.7 lbs (775 g)) of broccoli, cut into florets
    • 8 ounces (227 g) tempeh
    • 4 handfuls of kale, remove from the stem and torn into bite-size pieces

    Peanut Sauce

    • ⅓ cup (80 g) natural peanut butter
    • 3 tablespoons tamari or soy sauce
    • 2 tablespoons fresh lime juice
    • 2 tablespoons maple syrup
    • ½ inch fresh grated ginger
    • 1 teaspoon garlic powder
    • ¼-½ teaspoon crushed red pepper
    • ½ cup of water

    Instructions

    1. Start the brown rice, and cook according to the package instructions.
    2. Preheat the oven to 425 F (220 C).
    3. Roast the broccoli florets for 2o minutes (no need to line the baking tray) or until they have softened and the tips start to brown.  
    4. Place the tempeh in a small skillet or pot and just cover with water, simmer uncovered for about 10 minutes, flipping halfway through.
    5. Once done, remove the tempeh, let cool slightly, then cube it into bite-size pieces.  Discard the cooking liquid, reserving the pan for later use.
    6. While waiting, make your sauce.  Whisk all of the sauce ingredients together (except the water), then whisk in the ½ cup of water to thin it out.  Or add all of the ingredients (including the water) to a blender and blend until smooth.
    7. About 10 minutes before everything else is done, preheat the pan and return the tempeh with the watered-down peanut sauce.  
    8. On low to medium-low heat toss the tempeh in the sauce to warm up, thicken, and flavor the tempeh, cook for roughly 5-10 minutes, stirring occasionally.  The residual sauce will also work as your sauce for your bowl and the rest of the components.  Cook the sauce down to your desired thickness or thin it back out with more water if it gets too thick.
    9. Plate by adding rice, roasted broccoli, and a handful of kale to a bowl, then top with the peanut tempeh and sauce.

    Notes

    I only tested with natural peanut butter, which only contains peanuts or peanuts and salt.  Other jars of peanut butter with added oils and sweeteners may alter the taste.

    • Prep Time: 10 minutes
    • Cook Time: 35 minutes
    • Category: main course
    • Method: stovetop
    • Cuisine: American

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

    More Vegan Main Courses

    • A beet Buddha bowl with quinoa, chickpeas, greens, shredded carrots, cooked broccoli, cooked beets, and a tahini dijon mustard dressing.
      Beet Buddha Bowl
    • Buffalo tofu bowl with rice, shredded carrots, romaine lettuce, cucumbers, cherry tomatoes, and a dairy-free ranch dressing.
      Buffalo Tofu Bowl
    • Baked buffalo tofu bites on a plate with celery sticks and a bowl of vegan ranch dressing.
      Buffalo Tofu Bites (Vegan and Oil-Free)
    • Vegan rice salad with broccoli, tomatoes, and chickpeas in a bowl.
      Vegan Rice Salad with Chickpeas and Broccoli

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Shannon

      May 22, 2024 at 7:14 am

      I just found your website and all the recipes that I have looked at look absolutely delicious! I have a question though. I have all the ingredients to make this but my broccoli is frozen. Would that be OK to use in place of fresh? Thank you for any help you van provide.

      Reply
      • Allie

        May 22, 2024 at 8:25 am

        Thank you I hope you enjoy the recipes! Yes, you can use frozen broccoli for this recipe. Roast at the same temperature and spread the florets out in a single layer. How long they need to roast might be different than fresh, just keep an eye on them for browning.

        Reply
    2. Jessie

      February 01, 2022 at 6:14 pm

      I made this but substituted chickpeas for the tempeh and thinly sliced red pepper for the kale, it turned out great! I also used wild rice. I really enjoyed the peanut sauce and will definitely make again as it seems like a meal that you can easily substitute any protein and a variety of veggies. Thanks for the recipe!

      Reply
      • Allie

        February 01, 2022 at 7:08 pm

        I'm glad you enjoyed the recipe and your substitutions sound delicious!

        Reply

    Primary Sidebar

    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Oat milk hot chocolate with coconut whip in a white mug.
      Hot Chocolate with Oat Milk
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Easy Flaxseed Pudding

    Recent

    • A bowl with stewed tomato chickpeas, couscous, and diced cucumbers.
      Spiced Chickpea Couscous Bowl
    • Balsamic pickled onions in a glass jar.
      Balsamic Pickled Onions
    • Orzo vegetable soup in a white bowl with chopped parsley and a spoon.
      Vegetable Orzo Soup
    • Vegan baked pumpkin oatmeal in a white baking dish with chopped walnuts on top.
      Pumpkin Baked Oatmeal (Dairy-Free and Oil-Free)
    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Oat milk hot chocolate with coconut whip in a white mug.
      Hot Chocolate with Oat Milk
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Easy Flaxseed Pudding

    Recent

    • A bowl with stewed tomato chickpeas, couscous, and diced cucumbers.
      Spiced Chickpea Couscous Bowl
    • Balsamic pickled onions in a glass jar.
      Balsamic Pickled Onions
    • Orzo vegetable soup in a white bowl with chopped parsley and a spoon.
      Vegetable Orzo Soup
    • Vegan baked pumpkin oatmeal in a white baking dish with chopped walnuts on top.
      Pumpkin Baked Oatmeal (Dairy-Free and Oil-Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • Resources
    • About Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2024 Three Little Chickpeas

    Copyright © 2025 Three Little Chickpeas on the Foodie Pro Theme

    Spicy peanut tempeh with kale, broccoli, and rice in a bowl.