Crispy Peanut Tempeh Rice Bowl

Crispy Peanut Tempeh Rice Bowl

Crispy Peanut Tempeh Rice Bowl is a beautiful crunchy, healthy, blend of flavors that does not disappoint.

Recipe Contributor – Purely Plant Powered_

Crispy. Yes. Peanuts. Of Course. Tempeh. Yummmmm. Rice. Gotta have it. Add them all together and you get a bowl of deliciousness. Crispy Peanut Tempeh Rice Bowl will be your new favorite “go to” bowl.

This bowl is absolutely delicious! I first made a peanut sauce. To make it I combined peanut butter, rice vinegar, maple syrup, sambal oelek, garlic and lime juice!

And then coated my tempeh from @tempeafoods in the peanut sauce and then threw some chopped peanuts on them and baked it in the oven until super crispy!  I also roasted some onions, red peppers and broccoli while that was baking.

And then I cooked up some jasmine rice and prepared some chopped veggies for the base of my bowl! 

In this bowl:
– Base of jasmine rice and spring mix – Roasted onions, peppers and broccoli – Crispy baked peanut tempeh – All drizzled with extra peanut sauce – Topped with some Thai basil!

Super yummy bowl with such great flavour! And I loved the peanut sauce on the tempeh and in the bowl! You can never go wrong with a peanut sauce. πŸ˜‹πŸ‘Œ

Crispy Peanut Tempeh Rice Bowl
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5 from 2 votes

Crispy Peanut Tempeh Rice Bowl

Crispy Peanut Tempeh Rice Bowl is a beautiful crunchy, healthy, blend of flavors that does not disappoint. Vegan, Gluten Free.
Prep Time15 mins
Cook Time30 mins
Course: main dish
Cuisine: American, Chinese
Keyword: Buddha Bowl, Peanut Sauce, Rice Bowl, Tempeh
Servings: 4
Calories: 410kcal


Peanut Sauce –

Crispy Tempeh

  • 1 package tempeh
  • peanuts

Veggies –

  • 1 purple onion, sliced
  • 2 bell peppers, sliced
  • 1 head broccoli, chopped

Lettuce –

  • 1 bag lettuce, spring mix or whatever you prefer


Peanut Sauce –

  • Blend all peanut sauce ingredients in a mixing bowl. Set Aside.

Crispy Tempeh –

  • Cut tempeh into desired size slices or cubes. Coat with peanut sauce and peanuts.
  • Bake in 350 to 400 degree oven until crispy (at least 15 to 20 minutes). Remove when desired crispiness is reached.

Veggies –

  • While tempeh is cooking, toss the veggies on a baking sheet and add to the oven so both veggies are roasting while the tempeh is getting nice and crispy.

Jasmine Rice –

  • While veggies and tempeh are cooking, cook rice according to package directions.

For finished bowl –

  • Combine rice and spring mix for the base. Then top with roasted veggies and crispy tempeh. Drizzle remaining peanut sauce over the top.
  • Enjoy!


Calories: 410kcal | Carbohydrates: 35g | Protein: 25g | Fat: 23g | Saturated Fat: 5g | Sodium: 722mg | Potassium: 1185mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3135IU | Vitamin C: 225.4mg | Calcium: 173mg | Iron: 4.1mg

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