Thai Tempeh and Butternut Squash Noodle Bowl
This Thai Tempeh and Butternut Squash Noodle Bowl Recipe will help energize you and satisfy your craving for sweet and spicy.
- 1 large butternut squash
- 1 block tempeh (I used the Lightlife brand)
- 1/2 red onion thinly sliced into rings
- 1 tsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1 package Thai Red Curry Simmer Sauce (I used Saffron Road)
To Top Bowl With (start with small amounts to taste)
- chopped cilantro
- coconut aminos
- sea salt and crushed black pepper
- shredded cheese (I used Daiya - dairy-free)
- nutritional yeast
Cut the butternut squash in half lengthwise and peel the skin with a Y-peeler. Then cut into half again lengthwise and remove seeds. Spiralize into noodles and place in a large bowl.
•1-tablespoon avocado oil
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1/2 red pepper flakes
• salt & pepper to taste
Mix all ingredients and place the squash on a baking sheet. Heat at 400 degrees for 20-minutes and stir occasionally. Perfection!
Add cubed tempeh and sliced red onion to a casserole pan and coat with the Saffron Road Simmer Thai Simmer sauce. *Alternatively, You can use 2 tablespoons of Red Thai Curry Paste and 1 can of coconut milk. Bake this in the oven with the butternut squash noodles.
After the squash noodles are tender and the tempeh and onion is cooked (around 20-minutes) take them out of the oven.
You can then add the noodles to individual bowls, and top with the tempeh and onions. Then season with coconut aminos, shredded cheese, nutritional yeast, shredded cilantro, and siracha.
Feel free to mix-and-match ingredients based on your preferences. I might even add some peas and mushrooms to this next time.