BBQ Tempeh NOURISHING Bowl
Roasted sweet potato, crunchy cabbage, perfectly seasoned BBQ tempeh and dreamy peanut sauce...This gut-loving bowl is packed with flavour and plant points. And you get 22g supercharged protein, too.
Recipe by Better Nature
Contains: 22g of Supercharged protein
Prep time: 35 min
Serves: 1
Ingredients
½ pack of Better Nature BBQ Tempeh Pieces
½ Sweet Potato (diced into cubes)
70g Tenderstem Broccoli
Avocado (thinly Sliced)
80 - 100g Rice
Olive oil
Salt & Pepper
Coleslaw:
1x Carrot (grated)
¼ Red Cabbage (thinly sliced)
15g Coriander (roughly chopped)
Tbsp Sesame Oil
1x Lime (juice)
Sesame Seeds
Peanut Sauce:
½ tsp of mild curry powder
½ lime (juice)
Tsp light soy sauce
1 ½ tbsp peanut butter (smooth)
100ml coconut milk
instructions
Preheat the oven to 180c / 356f. Add the sweet potato to a baking tray and cook for 25 - 30 minutes until softened. 10 minutes before the sweet potato is finished cooking, add the tenderstem broccoli. Ensure that both the sweet potato and broccoli are coated with olive oil and seasoned with salt and pepper.
Cook the rice according to the instructions on the pac.
Assemble the slaw by adding your vegetables to a bowl containing the sesame oil and lime juice. Mix well.
To make the peanut sauce, add peanut butter into a cup and slowly add boiling water until a looser consistency is achieved. Add the curry powder, soy sauce, coconut milk and lime juice to the mixture, stirring well until a cohesive sauce forms.
Add a tbsp of vegetable oil to a medium - high heat frying pan. Add the BBQ Tempeh Pieces in the pan and cook for 4 - 5 minutes until heated through.
Assemble the nourishing bowl and drizzle the dish with the peanut sauce. Garnish with some fresh coriander leaves and sesame seeds (optional). Serve immediately.
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