Peanut Tempeh Rice Bowls
Looking for a quick weeknight dinner? These Peanut Tempeh Rice Bowls are filled with veggies, crispy tempeh and a delicious peanut sauce! Ready in 30 minutes!
Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/4 cup low sodium soy sauce
- 1-2 tablespoons unsalted peanut butter to taste
- 1 tablespoon oil
- 1 8-ounce block tempeh broken into bite-size pieces
- 1 small yellow onion sliced
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 green onions diced, whites & greens separated
- 1/4 cup roasted peanuts chopped
- 1 lime juiced, plus more for serving
- 2 tablespoons cilantro chopped
- 2 cups cooked rice for serving
Equipment
Instructions
- Combine the brown sugar, sesame oil, soy sauce and peanut butter in a bowl. Whisk to combine and set aside.
- Heat the oil in a skillet over medium heat. Add the tempeh and cook for 3-5 minutes, or until the pieces start to brown. Add in the onion, bell pepper, garlic, ginger & whites of the green onion and cook for another 3 minutes.
- Pour in the sauce and allow it to simmer over medium-low heat for 5 minutes.
- Before serving, add in the peanuts, lime juice & cilantro. Toss, taste and adjust any seasonings.
- Serve over rice with the remaining green onion and lime wedges on the side.
Video
Calories: 396kcal, Carbohydrates: 40g, Protein: 18g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Sodium: 624mg, Potassium: 546mg, Fiber: 3g, Sugar: 6g, Iron: 3mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.