Don’t have time to cook but want something delicious? This marinated tempeh bowl is for you! It’s smothered in a simple sesame peanut sauce, sautéed until crispy and even vegan. It’s gluten free, perfect for meal prep, and ready in under 30 minutes.
- 1 block/package of tempeh (8 ounces)
- 1 cup cooked rice (I like using my cilantro lime rice)
- 1 cup chopped broccoli
- 1/4 cup chopped scallions for garnish
- Optional: 1/2 avocado
- Whisk together all of the ingredients for the sauce.
- Cut the tempeh into squares, cut each square into triangles.
- Add the tempeh to a bowl and coat with half of the sauce. Let sit for about 15 minutes to marinate. Toss it halfway through to ensure the sauce is coating every side.
- While the tempeh is marinating, steam the broccoli and prepare the rice. I like to use a rice cooker and steamer basket for the broccoli to make life easier.
- Once the tempeh is finished marinating, heat a medium pan with 1-2 tbsp of oil over low/medium heat and add the tempeh in.
- Let simmer until the sauce starts to darken, then add in half of the other half of the sauce (save the other bit for drizzling on top of the bowls).
- Simmer for about 5 minutes to allow the tempeh to absorb the flavor. Flip halfway to ensure it is evenly cooked.
- Assemble the bowls with a bed of rice and top with the tempeh, broccoli and an extra drizzle of the peanut sauce.
The tempeh can be subbed for tofu, chickpeas, or even chicken or salmon.
Once cooked, this tempeh will last in the fridge for about 3-5 days.
The peanut butter can be subbed for any other nut or seed butter if you have allergies, but this will of course change the flavor slightly. I have made this recipe with almond butter and it is still delicious.
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 8.4g
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 9.3g
- Protein: 16.3g
Keywords: marinated tempeh, tempeh recipe, vegan tempeh recipes, tempeh