Tempeh Bowls With Nut Butter Sauce

Inspired by the Indonesian salad gado gado, this vegetarian dish turns warm steamed veggies into a full meal with the help of golden, crisped tempeh, a torn boiled egg, crunchy cucumbers, and a creamy, nutty, ginger-spiked sauce that deploys whatever nut or seed butter you have on hand. Peanut butter is a classic choice, but almond, cashew, sunflower seed butter, or even tahini would work well in this application, adding a little richness and toasty flavor to an otherwise bright, light, and wholesome bowl.

Peeling and slicing a butternut squash can be a whole project unto itself; skip the labor and opt for the store-bought pre-peeled and cubed variety instead, which you can find with the prepared refrigerated produce. If the chunks are quite large, you may need to trim them down a bit (to about 1" in size) to work in this recipe; the squash steams quickly alongside snappy broccolini to become perfectly tender, not mushy or waterlogged.