Search
  • Her.bivores

Peanut Tempeh Bowl

Updated: Apr 27

Want an easy yet decadent dinner idea? Then you are in the right place! This savory dish is quick and feels like a warm hug!




Ingredients (Makes 2 Servings)


  • 1 8-oz package of tempeh*

  • 1 cup water

  • 1/4 cup creamy peanut butter**

  • 2 tablespoons soy sauce***

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon maple syrup

  • 1 teaspoon sriracha


*can use tofu or chickpeas instead

**can substitute with almond butter or tahini

***can substitute with tamari or liquid aminos

Let's get cooking!


  1. Cut tempeh into even pieces (I did this by cutting it in half, then cutting each half into 8 chunks).

  2. Place tempeh and 3/4 cups of your water into a saucepan over high heat. Bring to a boil, then simmer for about 5 minutes. Stir occasionally.

  3. While tempeh is cooking, whisk together the peanut butter, soy sauce, apple cider vinegar, maple syrup, and sriracha together to form a thick paste.

  4. After the tempeh has simmered 5 minutes, stir the paste into the pan, evenly coating the tempeh.

  5. Add 1/4 cup water to the pan (if you want a thinner sauce, you can add up to 3/4 cups water). The sauce will become lighter in color when mixed with the water. Simmer for an addition 5 minutes, until you are satisfied with the thickness of your sauce.


Additional Notes:


I personally served it on top of cauliflower rice (delicious!), but you can also serve with rice or veggies of choice.

Nutrition information - Calories: 377; Carbs: 29g, Fat: 17.1g, Protein: 28.2g, Sugar: 11g, Fiber: 8.9g

©2020 by herbivore.blog. Created by the J-TECH Design Firm     (Texas)