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Chili & Lemongrass Tempeh Bowl
This bowl is a love letter to the bold, zesty flavours of Southeast Asian cuisine. The lemongrass glaze brings a perfect harmony of tangy, spicy, and umami flavours. Paired with sweet chili broccolini, edamame beans, and nutty brown rice, it's a bowl that is packed with protein and very nourishing.Servings
Total
25 minPrep
10 minCook
15 minContains
soy
gluten
Swap out
peanut
Free from
tree nut
sesame
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Amazing! It's filling and delicious, we will do it often from now on! The sweet chili sauce is so on point, I can't wait to try it with your other recipes! (There is no broccolini in France as far as I know so I just used broccolis that I cooked in the oven and it was really good).
This one is so good I could eat it every day âșïž
(We used dried lemongrass powder as the real deal is not available in local shops and it delivered very nicely âșïž)
A new favorite! The lemongrass makes it so fragrant and unique.
This was amaaaazing. I didnât make the fish sauce because I was in a hurry but still a 10/10. Perfeft for a weekday dinner
Excellent ! Plein de saveurs originales. Ne pas hésiter à forcer un peu sur la citronnelle
Super good, I didn't have lemongrass so I used preserved lemon instead.
Living in Thailand itâs actually lovely to learn how to cook with the ingredients like lemongrass that you can buy at every street corner. I switched out rice for quinoa and made the sweet chili sauce with gochujang instead of sambal which works well!
My partner and I loved this meal! The best combination of delicious and easy to make, especially that tempeh! I wasnât able to find vegan fish sauce and couldnât be bothered to make it, so I left it out and the sauce was still so flavorful!