Nourish Bowl Recipe

5 from 1 vote

This plant-based nourish bowl is as pleasing to the taste buds as it is to the eyes. It's gluten-free, oil-free, and absolutely delicious.

Prep Time20

Cook Time40

Total Time1

Course: Lunch/Dinner Entrée

Cuisine: American

Diet: Vegan

Servings:

Calories: 552kcal

4 cups butternut squash, cubed
1 cup cooked black rice
1 8- ounce package of tempeh
2 Tablespoons coconut aminos
8 cups kale, chopped (okay to sub collard greens)
½ cup purple cabbage shredded or finely chopped (okay to sub green cabbage)
1 cup red bell pepper, chopped
½ cup red onion, chopped
½ cup fresh cilantro
½ to 1 cup vegan peanut sauce (okay to sub cashew butter sauce or sunflower butter sauce)

Have the cooked black rice on hand and ready to assemble in the bowl. Check out how to cook black rice in the Instant Pot. Since this bowl can be warm, room temperature, or chilled, so long as the rice is cooked and not frozen, you're good.
In addition to the rice, have either the vegan peanut sauce, cashew butter sauce, or sunflower butter sauce on hand for this bowl.

Preheat your oven to 425 F (or 218 C).
Peel and chop the butternut squash into approximately one-inch cubes.
Arrange butternut squash cubes onto a parchment-lined baking sheet. Bake for 25 to 30 minutes or until fork tender. Remove from oven and set aside.
To cook the kale, add 3 tablespoons of water to a nonstick skillet. Heat the skillet to medium heat. When the water starts to bubble, add chopped kale and put the lid on.
Steam for about 2 minutes so the kale is bright green, but still has some crunch. Remove from the heat and transfer to a bowl. Wipe down the skillet.
Cut the tempeh into cubes and add it to a small mixing bowl with coconut aminos. Let it sit to marinate for at least 3 minutes to absorb the flavors.
Preheat the same nonstick skillet used to steam the kale over medium heat and add the marinated tempeh. Saute for 4 to 6 minutes or until it starts to brown and the coconut aminos begin to caramelize. Turn off the heat and set aside.

Add steamed kale to the bottom of the individual bowls, then add the tempeh, black rice, butternut squash, chopped red bell pepper, shredded purple cabbage, chopped onion, and fresh cilantro.
Drizzle with vegan peanut sauce, cashew butter sauce, or sunflower butter sauce. Enjoy immediately!

Swap out the butternut squash for roasted sweet potato.
Not a fan of tempeh? Try using the Air Fryer Tofu Nuggets instead.
If you don't have black rice, feel free to use brown rice, quinoa, or millet.
For a higher protein boost, add Roasted Chickpeas, add more tempeh, or check out our Chickpea Tempeh Bowl.
Level up the nutrient density by adding microgreens, kimchi, and hemp hearts.
Leftovers keep well in sealed containers in the refrigerator for up to four days. Freezing not recommended.