Filling and flavorful spicy peanut tempeh bowl with roasted broccoli and kale.
- 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
- Preheat the oven to 425 F (220 C).
- Start the brown rice, and cook according to the package instructions.
- 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.
- 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 cool slightly, then cube into bite-size pieces. Discard the cooking liquid, reserving the pan for later use.
- While waiting, make your sauce. Whisk all of the sauce ingredients together (except the water), then whisk in the 1/2 cup of water to thin 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.
- 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, a handful of kale to a bowl, then top with the peanut tempeh and sauce.
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.
- Category: main course
- Method: stovetop
- Cuisine: American
Keywords: peanut tempeh bowl, tempeh bowl, tempeh buddha bowl, spicy tempeh bowl