Coconut Peanut Butter Ramen Bowl

For those who love comforting, flavor-packed meals, this fully vegan coconut peanut butter ramen bowl should be the next recipe on your list!

Tempeh provides an excellent source of complete plant-based protein, essential for recovery and satiety. Coconut milk and peanut butter enrich the broth with a creamy, restaurant-style texture! By combining buckwheat noodles, tempeh, and rapini, you get a meal with over 13g of fiber per serving—a satisfying dish!

If you’re looking for a change from chicken and want to incorporate more plant-based foods into your routine, this one’s for you!

Servings: 2 (easily doubled)
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

• ½ bunch rapini, thoroughly washed
• 150 g buckwheat (soba) noodles or 2 nests of ramen noodles
• 150 g tempeh, sliced into strips
• 1 tbsp (15 ml) hoisin sauce
• 1 tsp (5 ml) vegetable oil
• 2 green onions, thinly sliced (plus more for garnish)
• 3 garlic cloves, minced
• 2 tsp (10 ml) yellow curry powder
• 1 can (398 ml) light coconut milk
• 1 cup (250 ml) low-sodium vegetable broth

• 2 tbsp (30 ml) peanut butter
• 2 tbsp (30 ml) low-sodium soy sauce
• 1 tbsp (15 ml) brown sugar
• 1 tbsp (15 ml) miso paste
• Juice of 1 lime

Preparation

1. Rapini and noodles. In a large pot, bring water to a boil. Blanch the rapini for 2 minutes, then drain and rinse under cold water. Important: keep the water in the pot, as you’ll be using it to cook the noodles.
2. In the same pot, cook the noodles according to package directions.
3. Broth. In a medium saucepan, heat the vegetable oil over medium heat. Sauté the green onions for 1–2 minutes. Add 2/3 of the garlic and the curry powder. When fragrant, add the coconut milk and vegetable broth, then let simmer over medium-low heat for 15 minutes.
4. Meanwhile, in a small bowl, mix all the peanut sauce ingredients (peanut butter, soy sauce, brown sugar, miso, lime juice, and a little water to help combine). Stir into your coconut milk broth and continue simmering.
5. Tempeh. In a large skillet over medium-high heat, sear the tempeh slices with the hoisin sauce, 5 minutes per side. Set aside.
6. In the same skillet, sauté the remaining garlic and the rapini. Cook just a few minutes to quickly brown.
7. Assembly. Divide half the broth between two bowls. Add the noodles, rapini, and tempeh.
8. Topping (optional): Sprinkle with the remaining green onions, drizzle with chili oil, add crushed peanuts or sesame seeds, and enjoy your peanut butter ramen bowl!

Nutrition facts per serving: 564 calories | 32 g protein | 30 g fat | 34 g carbs | 14 g fiber

Coconut Peanut Butter Ramen Bowl is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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