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Tempeh Bowls With Nut Butter Sauce
Using pre-peeled and cubed butternut squash and any nut butter of your choosing makes this bright and wholesome dinner a breeze to bring together.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Cook two 8-oz. packages tempeh until golden brown and crisp, about ⏱️ 3 minutes per side. Transfer to a plate. Let cool slightly; tear into large pieces and set aside.
. extra-virgin olive oil, plus more2 Tbsp8-oz. packages tempeh2
2
Wipe out pot and pour in water to come 1" up sides. Cover and bring to a boil. Uncover pot and place a large steamer, colander, or mesh sieve inside (bottom should not touch water). Place 4 cups 1" cubes peeled butternut squash in steamer, cover, and steam until almost tender, 15–⏱️ 20 minutes.
1" cubes peeled butternut squash4 cups
3
Meanwhile, whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup nut butter (such as peanut or almond), 1 Tbsp. soy sauce, and 2 Tbsp. unseasoned rice vinegar in a small bowl. Gradually pour in warm water, whisking, until sauce is loose enough to drizzle (amount of water will depend on the consistency of your nut butter).
1" piece ginger, peeled, finely grated1. soy sauce1 Tbsp. unseasoned rice vinegar, plus more2 Tbsp
4
Uncover pot and place 1 large bunch broccolini, halved lengthwise if thick, on top of squash. Re-cover; steam until broccolini is bright green and crisp-tender and squash is tender but not mushy, about ⏱️ 5 minutes.
large bunch broccolini, halved lengthwise if thick1
5
While the broccolini is steaming, cook 4 large eggs in a large saucepan of boiling water, ⏱️ 8 minutes. Drain and run under cold water to cool. Peel, then tear into large pieces and set aside.
large eggs4
6
Combine squash, broccolini, 2 Persian cucumbers, thinly sliced, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl. Drizzle with extra-virgin olive oil and a little unseasoned rice vinegar; toss to coat.
Persian cucumbers, thinly sliced2½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1
7
Divide vegetable mixture among shallow bowls; arrange reserved tempeh and eggs around. Drizzle sauce over and top with mint sprigs.
large eggs4Mint sprigs (for serving)
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