High-protein nourishing bowl with a peanut slaw

This nourishing bowl inspired by Emily English is packed with protein, fibre and plant points. The different textures, marinated tempeh chunks and saucy slaw form a delicious, gut-friendly combination.

Recipe inspiration from Emily English

Contains: 38g of Supercharged protein

Prep time: 25 min

Serves: 2

Ingredients

• 200g (1 pack) Better Nature Organic Tempeh, torn into bite-sized chunks

• 250g cooked brown rice or quinoa

• 1 bell pepper of your choice

• 1 small cucumber

• 2 spring onions

• ½ cup of cashews, roughly chopped

• 1 medium-sized avocado

• 1 lime (juice and zest)

• Salt and black pepper to taste

• Optional: some freshly chopped coriander or parsley

  Marinade (for tempeh:

• 2 Tbsp soy sauce,

• 2 garlic cloves, minced

• 1 tsp honey, maple syrup or agave 

• Squeeze of lime

• Pinch of black pepper

• Pinch of chilli flakes and sesame seeds

Dressing (for the slaw):

• 1 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 2 tsp peanut butter

• 1 garlic clove, minced

• 1 tsp honey, maple syrup or agave

instructions

1. Cook the brown rice and preheat the oven to a 200C fan or set the air fryer to 180C.

2. While the rice is cooking and the oven is heating up, tear the block of Better Nature Organic Tempeh into bite-sized chunks. Prepare the marinade in a small bowl and add in the tempeh chunks. Make sure the chunks are fully coated.

3. Bake the tempeh for 7-10 minutes, until golden brown.

4. Mix the dressing ingredients in a bowl. Slice the cucumber and bell pepper (after removing the seeds) into thin long strips and slice up the spring onions. Add the julienned veggies into the bowl with the dressing, toss and let them sit for the veggies to soak up the flavours.

5. Cut the avocado into slices and add the lime juice along with some zest. Season with salt and pepper.

6. Chop up the cashews and roast them for a bit.

7. To serve, cover the bottom of the pasta bowl with brown rice, add the baked tempeh chunks, bell pepper and cucumber slaw, add avocado slices and sprinkle the roasted cashews on top. Decorate with a lime wedge and freshly chopped coriander leave

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