Tempeh grain bowl with peanut sauce

mains
Tempeh grain bowl with peanut sauce

Ingredients

serves 2
  • 100g rice or quinoa
  • 150g tempeh, sliced
  • ¼ cucumber, sliced

  • Any 2–3 veggies:

  • 1 avocado, sliced
  • 1 pepper, chopped and roasted
  • ¼ broccoli, chopped and roasted
  • ½ aubergine, chopped and roasted
  • 200g mushrooms, chopped and cooked
  • 120g sugar snap peas
  • 120g edamame, cooked
  • 6 tbsp pickled red cabbage (see recipe)
  • 4 tbsp pickled radishes (see recipe)

  • Any sauce

  • Peanut sauce (see recipe)
  • Spiced peanut sauce (see recipe)

Directions

Cooking mode
  1. Rinse and cook the quinoa or rice.
  2. Heat a pan over medium heat. Add the tempeh and cook for 5–10 minutes, turning to brown each side.
  3. Make the peanut sauce. Add 4 tbsp sauce to the tempeh and cook for 5 more minutes.
  4. Assemble the bowls with the rice or quinoa, then top with tempeh, cucumber and veggies. Drizzle over the remaining sauce.
Baker Beanie Author

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