Peanut and Tempeh Rice Bowl

I made this warming Rice Bowl for my sister and I while trapped in our Brooklyn apartment during a CRAZY blizzard. It’s amazing what we can come up with when running out to the grocery store isn’t an option! Who knew that store bought Peanut Butter could turn into a spicy, delicious Thai inspired Peanut Sauce? Go on, get creative! ;)

Peanut and Tempeh Rice Bowl

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2 Bowls

Peanut and Tempeh Rice Bowl


  • 1/2 Cup cooked Rice
  • 1/2 package Tempeh
  • 2 cloves Garlic
  • Bragg's Amino Acids (or Soy Sauce)
  • 1 Cup chopped Kale
  • 2 Leeks
  • Sugar
  • Olive Oil
  • 1 Tablespoon Crunchy Peanut Butter
  • 1 teaspoon Hot Sauce
  • 1/2 teaspoon dried Basil
  • Cilantro
  • Sesame Seeds
  • Red Pepper Flakes and Black Pepper


While the Rice is cooking, finely chop the Kale and set aside in a bowl. Cube the Tempeh, chop the Garlic, and slice the Leeks.

Over medium heat in a skillet, heat the copped Garlic in a drizzle of Olive Oil until it gets fragrant. Add the Tempeh cubes and let them get brown and crispy. Squeeze in your Bragg's and let it all soak up. Scoot the Tempeh to one side, add more Olive Oil and throw in the Leeks with a generous pinch of sugar. Let the Leeks caramelize and get golden around the edges.

Meanwhile, in a small bowl combine Peanut Butter, Hot Sauce, Basil, a pinch of Sugar and a couple drops of Bragg's. Slowly add boiling water to your mixture until you reach your desired consistency.

When the Rice has finished cooking, serve in a bowl with the Kale, Tempeh and Leeks. Drizzle on that hot Peanut Butter sauce, garnish with Cilantro, and sprinkle on a little bit of of Sesame Seeds, Red Pepper Flakes and Cracked Black Pepper to taste.

keywords: peanut sauce, tempeh, rice bowl, nimais cookbook, quickbowl, gluten free, vegan