Thai Peanut Grain Bowls + Teriyaki Tempeh | Back To School Lunch

Boil 2 cups of water.

Add 1 cup of millet to the boiling water, lower to a simmer, cover, and cook for 20 minutes.

Set the cooked millet aside to cool.

In a bowl, combine peanut butter, liquid sweetener, lime juice, soy sauce, ginger powder, garlic powder, and sesame oil. Stir to combine and thin with water as needed to reach a drizzle consistency.

Prepare roasted veggies by spreading broccoli and cauliflower on a tray. Optionally, add oil and pepper, then roast at 375 degrees Fahrenheit.

Prepare a marinade for the tempeh using soy sauce, liquid sweetener, hot sauce, sesame oil, fresh garlic, and fresh ginger.

Slice 8 ounces of tempeh into strips and steam it with water, then add the marinade and mix well to coat.

Cook the tempeh on medium-low heat, flipping occasionally until browned on both sides.

Once everything is cooked, assemble the bowls with millet, tempeh, roasted veggies, and any additional raw veggies like cabbage and cucumbers.

Equipment Needed

Spice Level:

Dietary

Allergens