Peanut Nourish Bowl with Tempeh

What’s a “Nourish Bowl,” you ask?

They’re filled with so many good-for-you ingredients – lots and lots of plants and healthy fats. Typically served with a grain of some sort and a delicious dressing or sauce.

Whipping up a huge grain bowl, in my opinion, is basically one of the most satisfying ways to get in a good dose of veggies. You can do a mix of raw veggies and cooked ones (like I did here) or do all roasted – whatever your heart desires.

If you haven’t tried a nourish bowl (i.e. macro bowl, veggie power bowl, buddha bowl) I highly recommend giving them a try. I think you’ll find they’ll soon become a new favorite and in heavy rotation throughout the week!

5 Parts to this Nourish Bowl Recipe

Nourish bowls are perfect for meal prep – you can prep parts of the dish beforehand to cut back on time – think, chopping veggies and prepping grains. But really it’s not too long to just work on everything at once.

Here are the five main parts to this nourish bowl:

1. Veggies – a mix of roasted and raw. I opted for broccoli, bell peppers, cabbage and carrots. Brussels sprouts and even adding sweet potatoes would be delicious too.
2. Grain – I used quinoa which makes this a gluten free bowl but you can pick your favorite grain. Freekeh or farro work too if wheat isn’t a dietary issue.
3. Greens – choose your favorite leafy green mix. Chopped kale, spinach, arugula, or romaine or a combination all work.
4. Protein – tempeh, in this case. I love the texture of tempeh and it’s super easy (and quick) to cook. You can also use tofu.
5. Sauce – peanut sauce, of course, for finishing off. We’ll also use part of the peanut sauce to coat the tempeh while cooking.

Step by Step Instructions

Here is a quick overview of how to make these nourish bowls, with full instructions, ingredients and amounts in recipe card below.

Prepare & Roast Veggies

I opted to roast the broccoli and bell pepper, because I prefer the texture and flavor of them roasted.

While those are roasting (about 20 minutes), prep the rest of the veggies and set aside.

Cook your Grains

This is an easy one to have prepped ahead of time. Make it a night or two before while you’re making dinner and then have it for these buddha bowls, for adding to salads, etc.

Cook the Tempeh

Tempeh cooks fairly quickly, but it has the best flavor if marinating in a sauce overnight. You can let the tempeh marinate overnight in some of the peanut dressing, OR you can simply toss the tempeh in soy sauce and let it soak for 5 minutes before cooking in a skillet. Then finish off with peanut dressing. Either way works really!

Make the Peanut Dressing

The peanut dressing is a simple mix of: peanut butter, soy sauce (or tamari, coconut aminos is also fine), maple syrup, garlic, ginger, rice vinegar, lime and just a touch of water or milk to thin it out.

Just add everything to a small blender or food processor and you’ve got yourself a deliciously addicting peanut sauce. You can also use a salad shaker cup if using ginger paste or ground ginger powder.

Want to make it spicy? Add some red chili flakes or sriracha!

Assemble the Bowls

Now all that’s left to do is throw it all together: Add greens and grains to bottom of bowl. Then add in roasted broccoli and peppers, chopped raw veggies, cooked tempeh, drizzle dressing and finish off with crushed peanuts, sprouts and sesame seeds for a little added texture.

YUM!