Start by slicing the tempeh into bite-sized pieces. In a bowl, combine soy sauce and the tempeh, ensuring each piece is coated well. Cover and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). While the oven heats, prepare your veggies: chop broccoli and slice the red bell pepper. Toss the vegetables with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 15–20 minutes.

In a blender, combine peanut butter, coconut aminos or soy sauce, maple syrup, rice vinegar, minced garlic, fresh ginger, lime juice, and a splash of non-dairy milk or water. Blend until smooth, adjusting the liquid as needed.

In a skillet, heat a splash of oil over medium heat. Add the marinated tempeh and sauté for about 5–7 minutes until golden brown. Stir in some of the creamy peanut dressing during the last minute.

To assemble, start with a base of cooked grains. Layer the roasted vegetables and crispy tempeh on top, add fresh salad greens, then garnish with sprouts and crushed peanuts. Drizzle with additional peanut dressing.