Thai Peanut Grain Bowls with Teriyaki Tempeh (Easy + Gluten-Free option)

These Thai peanut grain bowls are easy to make and are perfect for an on the go lunch or dinner. Peanut Sauce, roasted veggies, tempeh, millet, and more! It will keep you full and fueled for the day. Plus, they are vegan and can easily be made gluten-free.

This month, we decided that we wanted to put together back to school themed recipes. Last week we released a breakfast option, our Freezer-Friendly Buckwheat Pancakes & Waffles, and this week it’s all about lunch with these Thai peanut grain bowls! Dinner will be coming next week so stay tuned for that…. 😉

Not only did we want to load this bowl not only with a wide variety of textures, but also flavors as well. We wanted to make it exciting, colorful and tasty all at once because school lunches/lunches packed for on the go don’t need to be boring!

Bob’s Red Mill Millet: Instead of typical quinoa or rice, we wanted to highlight this underrated grain. Millet is revered for not only being a whole grain, but also for being gluten-free, alkaline and easily digestible. It also is an excellent source of prebiotic dietary fiber, has a low impact on blood sugar, and contains 15% of the recommended daily value of magnesium per 1/4 cup. You can use our code SSV20 on the Bob’s Red Mill site for 20% off if you want to check it out 🙂

Teriyaki tempeh: If you have not yet tried tempeh, you are in for a treat! When I first went vegan I tried to prepare it just like tofu and just cut it up and ate it raw. I was scarred for a while, to be honest, but once I learned how to properly season and prepare it, I fell in love. Tempeh is traditionally made from fermented soybeans. It is different from tofu as it is made from the whole soybean, which gives it a different nutritional and textural profile. It is higher in protein, fiber, and vitamins, and makes for a great vegan meat substitute.

Raw veggies and chopped peanuts: We wanted to add in an element of crunch, and veggies and peanuts did just that! Plus, the veggies really brought in the perfect punch of color to makes this bowl even more appealing.Roasted veggies: Roasted broccoli and cauliflower is just delicious, what more do I need to say?

Greens: You gotta get your greens in, right? Our two favorite ways to make sure we do so are bowls like this and smoothies. Salads sometimes get a little too repetitive for us and lack texture, so grain bowls allow us to make eating greens a bit more fun!

Perfect peanut sauce: This stuff is like…I don’t want to say it lol. But let’s just say it is so dang good. It’s one of those sauces that you can “put on anything and it will taste good”. We love serving it as a dressing in this bowl because of its depth of flavor and creamy texture. We also put together a recipe demo for this recipe if you would like to join us as we make this! Make sure to subscribe to our channel if you enjoyed it, we would love to have you join our Youtube community 🙂 If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

Thai Peanut Grain Bowls with Teriyaki Tempeh

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 5 servings

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Description

These Thai peanut grain bowls are easy to make and are perfect for an on the go lunch or dinner! Peanut Sauce, roasted veggies, tempeh, and millet, it will keep you full and fueled for the day. Plus, they are vegan and can easily be made gluten-free.

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Ingredients

Millet

• 1 cup Bob’s Red Mill Millet
• 2 cups water or vegetable broth

Roasted Veggies

• 1 small broccoli head, cut into florets
• 1 small cauliflower head, cut into florets
• Salt and pepper, as desired

Additional Ingredients

• Easy Teriyaki Tempeh
• Perfect Peanut Sauce
• 1/2 bell pepper, sliced into strips
• 1 large carrot, julienned
• 1/3 large cucumber, thinly sliced
• 1/2–1 green onion, sliced
• 5 cups mixed greens
• About 2 1/2 tablespoons peanuts

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Instructions

1. Millet: Bring 2 cups of water or vegetable broth to a boil in a small pot. Once boiling, add in 1 cup of millet; cover, reduce heat to medium-low and simmer until all of the liquid is absorbed, about 20 minutes.
2. Roasted Veggies: Preheat the oven to 375°F and line a baking sheet with a silicone mat. Cut the broccoli and cauliflower into florets and then evenly distribute it on the pan. Season it with salt and pepper as desired and then place it into the oven for 25-30 minutes, or until browned and cooked through.
3. Once everything is cooked, it is time for assembly! In 5 small bowls or prep containers, evenly divide the millet (about 2/3 cup each), roasted veggies, and tempeh, and then evenly distribute all of the additional ingredients into the bowls, or as desired.

Notes

• This recipe can easily be made gluten-free by simply swapping in tamari for the soy sauce in the tempeh and peanut sauce.
• If you are making these ahead, storing the sauce in a separate container and drizzling it over as you serve it yields the best result in our opinion.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Entree, Lunch, Meal Prep
• Cuisine: Vegan, Gluten-free

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