Spicy peanut tempeh bowl for the win! This recipe has everything: protein, beta-carotene, sprouts and healthy fats. Plus a delicious dressing to tie it all together. We love it!
spicy peanut tempeh bowl
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp peanut butter
- 1 tbsp tahini
- 1 tsp lemongrass, very finely chopped
- 1 clove garlic, finely minced
- 1 tbsp ginger, finely minced
- 1 chilli, finely chopped (optional)
- 200 g tempeh
- 2 carrots, cut into 1 inch pieces
FOR THE GRAIN BOWL
- 2 cups brown rice, cooked
- 1 cup sprouts, we used alfalfa
- 1 small avocado
- 1/2 cucumber
- 6-8 cashews, roughly chopped
- 1/2 whole tomato
- 1/2 red onion
FOR THE DRESSING
- 1 lime
- 2 tsp maple syrup
- 1 tbsp hemp oil or flaxseed oil*
- Preheat the oven to 200°C (390°F). If you haven't already, prepare the rice.
- In a bowl, combine the tamari, maple syrup, peanut butter, tahini, and finely chopped lemongrass, finely chopped garlic, ginger and chilli. Mix well. Toss the tempeh and carrots through the sauce and lay out on a lined baking tray. Place in the oven and bake for 20 minutes, or until the carrots are tender and the tempeh is golden and crunchy.
- For the grain bowls: arrange the ingredients in the bowls. Add the sprouts, slice cucumber, sliced avocado, sliced tomatoes, sliced onion and sprinkle with the chopped cashews.
- In a bowl, whisk together the lime juice, maple syrup and hemp oil or flaxseed oil. Drizzle over the salad.
- Add the roasted carrots and tempeh to the bowls and serve.
Tempeh is a brilliant addition to your diet. It’s a fantastic protein source, and the natural fermentation process breaks down phytates in the soybeans making minerals more absorbable. Choosing a flaxseed or hemp oil to make your dressing is a great way to get some extra omega-3 goodness into your diet. If you don’t have any at home, you can substitute a really good quality extra-virgin olive oil.