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These Tempeh Nourish Bowls come together in less than 30 minutes and are a quick, flavourful and seriously satisfying dinner idea for busy weeknights, or the ideal meal prep for lunch! This high protein plant-based meal is loaded with nourishing pantry staples like tempeh, corn, avocado, cauliflower, sweet potato and drizzled with a tasty satay sauce made with Pic's Peanut Butter. You can easily customise your tempeh bowl with all sorts of add-ins and toppings too!
3 tbsp olive oil
2 tbsp tamari
1 tsp mirin
1 corn on the cobb (cut into approx. 3 cm slices)
1 medium sweet potato (cut into wedges)
1/2 head of cauliflower (cut into florets)
1 tsp paprika
1/4 tsp crushed nigella seeds
1 medium eggplant
1/2 tsp salt
200 grams organic tempeh (cut into thick slices)
1/4 cup sesame seeds (toasted)
100 mixed organic baby greens
1 avocado (sliced)
1 punnet cherry tomatoes (cut into halves)
PEANUT SAUCE
1 tbsp sesame oil
3-4 tbsp smooth peanut butter
2 tbsp tamari
1 tbsp lime juice
1/2 tsp garlic (minced)
1/2 tsp ginger (minced)
3-4 tbsp water (add to desired consistency)
Preheat oven to 180°C.
Combine olive oil, tamari and mirin in a small bowl, mix well.
Lightly steam corn, sweet potato and cauliflower over the stove for approx. 10 minutes.
Line a baking tray with baking paper and arrange steamed vegetables.
Brush with olive oil mix (reserving some for the eggplant and pan frying tempeh) and sprinkle with paprika and nigella seeds.
Bake for approximately 20 minutes (or until tender), turning occasionally.
Using a sharp knife, cut eggplant into approx. 2cm slices and generously sprinkle with sea salt. Leave the salt for a few minutes and then pat dray with a kitchen towel to remove excess salt. Lightly brush eggplant with olive oil mix.
Using a double griddle, grill eggplant on high heat between two sheets baking paper for approximately 10 minutes (or until soft). NB: Alternatively this can be done in a pan, however more oil may be required.
Place remaining olive oil mix in a pan. Over medium heat, cook tempeh for approx. 5 minutes each side.
Toss tempeh in toasted sesame seeds.
To prepare satay sauce, combine all sauce ingredients in a small-medium sized mixing bowl, mix until smooth and creamy.
In a large salad bowl, arrange salad greens, baked vegetables, eggplant, tempeh, tomatoes and avocado.
Top with a generous amount of satay sauce, serve and enjoy.
