If you’re looking for a meal that’s bold, satisfying, and packed with plant-based goodness, these Thai Tempeh and Veggie Bowls from The New Whole30 are just the thing. Tempeh takes center stage, soaking up a citrusy, umami-rich marinade made with coconut aminos, rice vinegar, fresh orange juice, and toasted sesame oil. For the best flavor, let it marinate for up to 24 hours—but if you’re short on time, even 30 minutes will do the trick.
The fresh, vibrant mix of broccoli, carrots, and snow peas adds fiber, texture, and crunch, perfectly complementing the savory tempeh. A quick sauté brings out the vegetables’ natural sweetness while keeping them crisp-tender. The final touch? A sprinkle of chopped peanuts, fresh Thai basil, and a squeeze of lime, tying everything together with bright, bold flavors.
These Thai Tempeh and Veggie Bowls are easy enough for a weeknight dinner, yet flavorful enough to feel like something special. Plus, they’re a great meal-prep option to power you through your Plant-Based Whole30 or keep things simple in your food freedom.
Customize for your reintroduction or food freedom
One of the best things about this recipe is its versatility. Here are a few simple swaps and additions to make it your own:
- Reintroducing non-gluten grains? Serve the tempeh and veggies over rice or quinoa for a hearty, fiber-filled base.
- Looking for a different way to enjoy it? Use the tempeh and veggies as a filling for a wrap. Or pair them with whole-grain bread for a plant-based sandwich.
- Bringing animal protein back? Swap out the tempeh for shredded chicken or fresh shrimp.
- Want a touch of sweetness? Stir a dash of brown sugar into the tempeh sauce.
No matter how you customize it, these Thai Tempeh and Veggie Bowls are a flavorful, nourishing meal that fits your Plant-Based Whole30 journey—or any way you choose to eat.
Ingredients
For the Tempeh
- 2 (8-oz) packages tempeh drained
- ½ cup coconut aminos
- ¼ cup unseasoned rice vinegar
- ¼ cup fresh orange juice
- 2 tsp toasted sesame oil
- 1 tbsp olive oil
For the Vegetables
- 1 tbsp coconut oil or extra-virgin olive oil
- 1½ cups broccoli florets
- 2 medium carrots peeled and cut into matchsticks
- 1 cup snow peas sliced in half diagonally
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
For Serving
- ¼ cup chopped peanuts
- Chopped fresh cilantro and Thai basil (see Tip)
- Lime wedges
- Plant-Based Whole30-compatible sriracha or hot sauce (optional)
Instructions
Make the tempeh
- PLACE a vegetable steamer in a large skillet; add water to just below the steamer basket. Bring the water to a boil, then add the tempeh to the steamer basket. Reduce the heat to low, cover, and simmer for 10 minutes. Transfer the tempeh to a cutting board and dice.
- IN a small bowl, combine the coconut aminos, vinegar, orange juice, and sesame oil. Reserve ½ cup for serving, and pour the remaining into a resealable plastic bag. Add the tempeh, seal the bag, and marinate for at least 30 minutes, or up to 24 hours. Drain the tempeh and discard the marinade.
- HEAT the olive oil in a large, preferably nonstick, skillet over medium heat. Add the tempeh and cook, stirring occasionally, until browned and cooked through (an instant-read thermometer reads 165°F), 5 to 8 minutes.
Make the vegetables
- IN a large skillet, heat the coconut oil over medium heat. Add the broccoli and carrots and cook, stirring frequently, until almost tender, 3 to 5 minutes. Stir in the snow peas, garlic, salt, pepper, and red pepper flakes (if using), and cook until the vegetables are tender, about 2 minutes.
- SERVE: Divide the tempeh and vegetables among three serving bowls and drizzle each with the reserved marinade. Top with the peanuts and herbs, and serve with lime wedges and sriracha (if using).
