Peanut Tempeh Bowl


You might have seen tempeh all over you Instagram as the new “healthy food” but really it’s just fermented soy and can be used as meat replacement because of its firm texture. As all soy products, it’s a good source of protein as well as probiotics (through the fermentation). I usually make a couple extra portions of this that I can pack for work or have for dinner the next day.

Serves 1

  • 60gr brown rice

  • 30gr edamame beans (can be frozen)

  • 1 small sweet potato or 1/2 regular-big size

  • 50gr kale

  • 100gr organic tempeh

  • 1/2 tbsp maple syrup

  • 1 tbsp soy sauce

  • 1 tbsp peanut butter

  • oil

  • dollop of hummus

Preheat the oven to 200°C and prep the sweet potato by pealing and chopping. Place the chopped squares onto a baking dish with some salt and oil. Once the oven is ready, bake for about 20-30 mins until golden-brown. Bring two pots of water to boil, one for the rice and one for the tempeh. The tempeh will only need to boil about 10min, then drain and pat-dry. In a bowl mix the maple syrup, soy sauce, peanut butter and oil. place the tempeh into a pan and cover with sauce - reduce to low heat and cook until dry. In the mean time heat up the kale in a pan and add a dash of soy sauce towards the end. If your edamame are frozen, bring a saucepan to boil and cook them for a couple of minutes only, drain them and season with salt and a dash of soy sauce. Serve everything together in a bowl with a dollop of hummus (if homemade even better!)

MainsJil Carraratempeh