Tempeh Bowls With Nut Butter Sauce
Ingredients
-
2
Tbsp.
extra-virgin olive oil
-
28
oz.
packages tempeh
-
4
cups
1" cubes peeled butternut squash
-
1
piece
ginger, peeled, finely grated
-
1
clove
garlic, finely grated
-
¼
cup
nut butter (such as peanut or almond)
-
1
Tbsp.
soy sauce
-
2
Tbsp.
unseasoned rice vinegar
-
1
large bunch
broccolini
-
4
large
eggs
-
2
Persian
cucumbers, thinly sliced
-
1½
tsp.
Diamond Crystal or ¾ tsp. Morton kosher salt
-
Mint sprigs (for serving)
Instructions
- Heat olive oil in a large pot and cook tempeh until golden brown, then tear into pieces.
- Steam butternut squash until almost tender.
- Prepare the nut butter sauce by whisking together ginger, garlic, nut butter, soy sauce, and rice vinegar, adding water to reach desired consistency.
- Steam broccolini on top of the squash until bright green and tender.
- Boil eggs for 8 minutes, then cool, peel, and tear into pieces.
- Combine squash, broccolini, cucumbers, and salt in a bowl, then toss with olive oil and vinegar.
- Serve the vegetable mixture in bowls, topped with tempeh, eggs, sauce, and mint.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
370mg
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