Step 1

Bring a pot of water to a boil and set up a steamer basket while you prep the vegetables. Once the water comes to a boil, add the rice and cook according to package instructions.

Step 2

Cook and prepare the stovetop peanut tempeh, if you have not done so already.

Step 3

While the rice and tempeh cook, add the sliced carrots to a steamer basket and cook for 3 minutes. Add the mushrooms, then cook for an additional 2 minutes. Add the broccoli and snap peas, then cook for a final 3 minutes.

Step 4

Divide the rice, tempeh, and vegetables evenly between bowls, then top as desired. Serve warm; leftovers will keep in the fridge for up to five days.