Peanut Tempeh Grain Bowls Recipe

The useful part

1
Cook the brown rice according to its package directions. Steam the tempeh for 10 minutes if you prefer a milder flavor, then pat it dry.
2
Whisk the peanut butter, soy sauce, lime juice, maple syrup, garlic, and 2 tablespoons water.
3
Toss the tempeh with half the sauce and roast at 425°F for 20 minutes, turning once. Slice the carrots and keep the cabbage raw.
4
Divide rice, cabbage, carrots, and tempeh into four containers. Pack the remaining sauce and peanuts separately.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

extra-firm tofu or edamame

sunflower seed butter or tahini

Make the next meal easier

Tuck extra tempeh into lettuce cups or a wrap; bring the sauce along so the filling does not go dry.

Cool portions in shallow sealed containers, refrigerate within 2 hours, and use within 3 days.

Warm the rice and tempeh, then add the cabbage, carrots, sauce, and peanuts after reheating.

For cooling, storing, and reheating details, use the USDA references below.