I could bathe in peanut sauce. Anyone else?
Lots of bowls over here lately because they are easy to pull together when I have rice and veggies prepped from the weekend.
This recipe may seem intimidating with a lot of steps, but once you have all the ingredients, it is so easy to assemble. It was easy for me because I usually have steamed rice or a grain in the fridge readily available (some of you may do this, too!) Once the tempeh and chickpeas are roasted, everything else is pretty simple to pull together.
And to be honest, do what you will with these guidelines, but add whatever grain or veggies you have on hand! Hey, if you have tofu, bake that instead. The star of this dish is the peanut sauce, so throw together anything else you’d like with that. I think sweet potato or red pepper would also be a great addition!
For roasted tempeh and chickpeas, you will need:
- 1 can chickpeas
- 1 package tempeh
- 1 tbs chili powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 2 tbs olive oil
For peanut sauce, you will need:
- 2 tbs peanut butter
- 1 tbs soy sauce
- 1 tbs maple syrup
- Juice from 1/4 lemon
- 1/2 tsp sriracha
- 4 tbs water (more or less depending on the consistency you want)
To assemble bowl, you will need:
- 1 cup cooked rice
- 1 carrot, peeled
- 1/2 cup broccoli florets, steamed or raw (your choice!(
- Roasted tempeh and chickpeas
- Peanut sauce
- 1 scallion, diced
To make roasted tempeh and chickpeas:
- Preheat oven to 400 F.
- Drain and rinse can of chickpeas.
- Cut tempeh into 1-inch cubes.
- In a bowl, add chickpeas, tempeh, chili powder, onion powder, salt, pepper, and olive oil. Toss until everything is coated well.
- Line a baking sheet with foil and spread out contents.
- Bake in oven for 45 minutes, or until crispy.
To make peanut sauce:
- In a bowl, whisk together all ingredients until combined and smooth. Add more or less water for consistency.
To assemble bowl:
- Precook rice if you haven’t already.
- If you would like cooked broccoli, steam.
- Shave carrot using a peeler.
- Place rice in your favorite bowl and add: broccoli, carrots, and roasted tempeh/chickpeas.
- Drizzle with peanut sauce.
- Top with diced scallion.
I promise, this is totally worth it. Make a huge batch of each ingredient so that you can make this bowl a few times for lunch during the week or even for a fast and easy dinner when you get home. xx bianca