Spicy Peanut Butter Tempeh & Rice


Ingredients for 4 servings

Main ingredients:
22 oz Tempeh, cut into 1 inch cubes
6.5 oz brown rice, uncooked
Coconut oil spray

Sauce:
4 tbsp Peanut Butter
4 tbsp Soy Sauce (low sodium)
4 tsp Coconut Sugar
2 tbsp Red Chili Sauce
2 tsp Rice Vinegar
2 tbsp ginger (fresh or paste)
3 cloves of garlic (or garlic paste)
6 tbsp water


Cabbage:

5 oz Purple Cabbage, shaved/finely sliced
1 Lime, juice only
2 tsp agave/apple bee-free honey
3 tsp sesame oil
Garnish:

Green onion, chopped

STEPS
Mix all of the ingredients for the spicy peanut sauce together
Cut the tempeh into 1 inch (2.5cm) cubes
Add sauce to the tempeh, stir, cover and marinade in the fridge for 2-3 hours or, ideally, overnight. Tempeh is really good at absorbing the flavors of the marinade
Preheat the oven to 375°F / 190°C
Cook the rice as per packet instructions
Place the tempeh on a nonstick baking sheet, spray with some coconut oil, bake in the oven for 25-30 minutes. Save any leftover marinade for serving.
Mix all of the ingredients for the cabbage together in a bowl and set aside to let it marinate
Serve it up: To a bowl or meal prep container, add rice, cabbage and tempeh. Scoop a little extra of the Tempeh marinade on top as a sauce. Garnish with green onion.

CALORIES 608 PROTEIN 43G FAT 24G CARBS 56G SODIUM 860MG FIBER 5G SUGAR 12G