This colorful Tempeh Rice Noodle Bowl recipe is quick and easy to make, super healthy, and incredibly delicious! A vegan banquet of perfectly marinated tempeh with gluten-free rice noodles, crunchy fresh veggies, and the best peanut sauce ever! It’s the perfect bowl of happiness for anyone who’s looking to combine healthy eating with indulgence! Enjoy it warm or cold as a salad.
What is Tempeh?
If you have not tried using tempeh before in a recipe, I think it is high time you give this versatile, nutritious, yet underrated food a go! Tempeh might not be as popular as its soybean sister, tofu, but it definitely does not make it a lesser plant-based protein option to enjoy.
Tempeh, also called tempe, is a staple food in many Javanese households. This traditional Indonesian food is made of whole soybeans that are fermented and manufactured into cake form. The fermentation process used to make tempeh gives it a firmer chewier texture and an earthier and nuttier taste than tofu. And because it is made of whole soybeans, it has a higher amount of dietary fiber, minerals, and vitamins with low sodium and carb content. It is tasty and healthy and can be used in many different dishes!
How to Make the Perfect Vegan Bowl!
This vegan recipe has all the essentials of a fully-loaded meal. It contains protein, carbs, vegetables, and healthy fats. Make a perfect vegan bowl by creating symmetry of nutrients, color, and flavor. Depending on the ingredients you use, you can make your bowl Asian, Thai, Greek, Middle Eastern, Mediterranean or Hawaiian inspired.
- Carbs: whether you are using noodles, rice, quinoa, buckwheat or other grains, this should be the foundation of your vegan bowl. They are energy powerhouses that will fill you up and get you through the day! Starchy veggies like potatoes are also excellent sources!
- Protein: undoubtedly, tempeh is a great source, and the amount in this recipe is more than sufficient for one meal. You can also use tofu or legumes likes chickpeas, beans, lentils and edamame instead.
- Vegetables: this is one recipe where you can use whatever you have at hand and still deliver a great dish! Be generous with your veggies and use a variety of colors and textures! For example, red bell pepper, radishes and carrots give a nice pop of color and crunch, while leafy greens like baby spinach and lettuce give your bowl a fresh look and tender texture.
- Fats: sesame oil and peanut sauce yield the right balance of healthy fats. You can also use olive oil, avocado, hemp seeds, omega-3 oil or tahini.
Ingredients for Vietnamese Tempeh Rice Noodle Bowl
- Tempeh: or tofu soaks up the flavorful marinade and cooks to golden perfection! This protein-rich dish will keep you full for hours!
- Garlic and Ginger: add a sharp and peppery flavor to the marinade.
- Tamari: this gluten-free condiment is full of savory and umami flavor! You can also use soy sauce as an alternative or coconut aminos if soy-free.
- Sesame oil: enhances the nutty flavor of the tempeh! If you do not have this, you can also use peanut oil.
- Rice vinegar: adds the proper amount of acidity and tanginess to the dish. You can use other types of vinegar or lemon juice or lime juice.
- Maple syrup: provides sweetness to balance all the savory and acidity of the marinade. Try using other sweeteners like agave or date syrup.
- Sriracha: a touch of fieriness to round it all up! Chili paste or chili powder are great substitutes for this.
Noodles & Veggies
- Rice noodles: this gluten-free noodle has a very mild rice flavor and a springy-chewy texture that is ideal for this recipe. However, feel free to use other noodles, or you can also try rice or quinoa. For a low-carb version, you can also spiralize carrots or zucchini to make veggie noodles!
- Vegetables: I used fresh radishes, cucumbers, red bell pepper, carrots, baby spinach, and spring onions for this vegan bowl! The myriad of colors, textures and flavors are incredible!
- Peanut Sauce: I used my quick and easy homemade recipe for this. Making one from scratch will only take 3 minutes and a few pantry staples. For a nut-free alternative, you can make my tahini sauce.
- Sesame seeds
- Roasted peanuts
- Lime wedges
How to make Tempeh Rice Noodle Bowl in Peanut Sauce
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Marinate Tempeh
Combine all ingredients for the marinade in a sealable container. Cut the tempeh into cubes and add them to the marinade. Seal the container and shake well until the tempeh is completely marinated. Then let it marinate for at least 20 minutes (or overnight in the refrigerator).
Step 2: Noodles & Veggies
Meanwhile, prepare and chop the vegetables. Cover the rice noodles with boiling water and set aside. Keep it covered for 10 minutes (or according to package directions). Then drain and rinse with fresh water.
Step 3: Cook and assemble
Once the tempeh is marinated, heat about 1-2 tbsp of oil in a frying pan, skillet (or wok). Remove the tempeh from the marinade (you can use the remaining marinade to make the peanut sauce) and cook until golden brown from all sides.
Assemble the rice noodles and vegetables in bowls, as shown in the recipe video. Add the tempeh on top and drizzle with peanut sauce. Lastly, garnish with scallions, sesame seeds, and peanuts, and serve with fresh limes on the side. Enjoy!
Aside from its overall deliciousness ad impressive nutritional benefits, this dish can also be customized! Use other plant proteins, veggies, sauces, and toppings to make your vegan bowl more exciting. Here are some ideas for you:
- Fall-Flavored Tempeh Bowl. Make an autumn-inspired bowl using sweet potatoes, kale, beets, broccoli, and arugula. Chop some apples for added crunch and sweetness, then drizzle Balsamic Vinaigrette Dressing or Tahini Sauce all over. Yum!
- Go Meditteranean! Instead of using rice noodles, try making it with quinoa or couscous. Toss some eggplant, fennel, zucchini, basil, cilantro, and cherry tomatoes into the bowl. Sprinkle with Vegan Tzatziki or Green Veggie Garlic Sauce.
- Make it fruity! Aside from vegetables, you can also add fruits to your vegan bowl. Avocado, pomegranate seeds, grapes, strawberries, mangos, and mandarin oranges are great options!
- Soy-free option: If you are allergic to soy, you can swap the tempeh for legumes, garlic mushrooms or other vegan meat alternatives.
How to store leftovers?
You can keep leftover rice noodles, tempeh and sliced veggies in airtight containers in the refrigerator for up to 3 days. Just make sure to store the sauce separately, or it may wilt your veggies.
Leftover peanut sauce can be stored in the refrigerator for up to one week. It will thicken in the fridge, but you can stir in a bit of water to thin it out before serving.
Meal prep tip: marinate tempeh, cook rice noodles and prep peanut sauce and veggies ahead, then you can make quick veggie lunch bowls throughout the week!
This Tempeh Peanut Rice Noodle Bowl is:
- Vegan, Vegetarian
- Dairy-free (lactose-free)
- Quick and easy to make
- Loaded with veggies
- Low in calories
- Protein-rich (from tofu and edamame)
- So delicious!
- The perfect cook-out dish for warm summer days!
- Can be enjoyed warm or cold.
More vegan veggie bowl recipes to try
- Watermelon Tuna Poke Bowl
- Green Goddess Bowl
- Quinoa Buddha Bowl
- Mexican Burrito Bowl
- Vegan Poke Bowl with Tahini Sauce
- Vietnamese Noodle Salad Bowl
- Crispy Sesame Tofu Broccoli Bowl
- Korean Bibimbap
- Mexican Pasta Salad
- Greek Orzo Pasta Salad
- Mediterranean Chickpea Salad
- Thai Noodle Salad with Peanut Sauce
- Vegan Caprese Pasta Salad
- Peanut Veggie Noodle Bowl
If you try this tempeh peanut veggie noodle bowl recipe, feel free to leave me a comment and a star rating! And if you take a photo of your dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 😊
Rice Noodle Salad with Tempeh and Peanut SauceAuthor:
- 7 oz (200 g) Tempeh oder Tofu
- 2 garlic cloves pressed
- 3 piece of ginger grated
- 3 tbsp tamari or soy sauce
- 1 tbsp sesame oil or peanut oil + more for frying
- 1 tbsp rice vinegar or other vinegar or lemon/lime juice
- 1 tbsp maple syrup or other syrup
- 1 tsp sriracha or chili paste optional to taste
Noodles & Veggies
- 7 oz (200 g) rice noodles or other noodles or rice or quinoa
- 6 radishes finely sliced
- 4 mini cucumbers finely sliced
- 1 red bell pepper finely sliced
- 2 large carrots finely sliced
- 2 cups fresh baby spinach
- 3-4 spring onions cut into fine rings
- 1 recipe peanut sauce or tahini sauce, if nut-free
- 2 tbsp sesame seeds
- 4 tbsp roasted peanuts
*Note: Check out the recipe video + step-by-step photos above!
- For the marinade, pour tamari, sesame oil, rice vinegar, maple syrup, and Sriracha into a sealable container. Press in the garlic, grate in the ginger, and stir everything together.
- Cut the tempeh into cubes and add them to the marinade. Seal the container and shake well until the tempeh is completely marinated. Then let it marinate for at least 20 minutes (or overnight in the refrigerator).
Noodles & Veggies
- Meanwhile, prepare and chop the vegetables. Cover the rice noodles with boiling water and set aside, covered, for 10 minutes (or according to package directions). Then drain and rinse with fresh water.
Cook and assemble
- Once the tempeh is marinated, heat about 1-2 tbsp of oil in a frying pan (or wok). Remove the tempeh from the marinade (you can use the remaining marinade to make the peanut sauce) and cook until golden brown from all sides.
- Assemble the rice noodles and vegetables in bowls, as shown in the recipe video. Add the tempeh on top and drizzle with peanut sauce. Lastly, garnish with scallions, sesame seeds, and peanuts, and serve with fresh limes on the side.
- More tips and information about the recipe, including meal prep and storage tips as well as suggested variations for other vegetables, protein sources, grains and toppings, are mentioned in the blog post above!
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