Fun twist on a traditional Poke Bowl with protein-rich tempeh!
INGREDIENTS
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1 Package Tempeh
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200g Carrots
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60g Roasted red peppers
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1 Bunch cilantro
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25g Ginger
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Sprouts
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1 Lime
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140g Brown rice
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30ml Maple syrup
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30g Marinated ginger
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2 Soy sauce
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4g Sunflower seeds
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Olive oil
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Salt & Pepper
45 minutes
2-3 servings
INSTRUCTIONS
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In a medium pot, bring the rice and salted water to a boil. Follow instructions on package of rice for details.
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While the rice is cooking, cut the tempeh into 1-inch cubes. Peel and julienne the carrot. Zest and juice the lime.
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Roughly chop the cilantro leaves.
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Julienne the ginger and add to the bowl of tempeh along with the soy sauce, 1 tbsp of oil (double for 4 portions), lime zest and remaining juice, maple syrup and 1/2 the cilantro; season with pepper and toss well to combine.
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Let marinate for at least 10 minutes.
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In a large pan, heat oil on medium-high.
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Add the tempeh to the pan and cook, 13 to 15 minutes, until golden and crispy on all sides; season with salt & pepper to taste.
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Divide the rice between your bowls. Top with the tempeh, sprouts, roasted red peppers and carrots.
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Sprinkle with the seeds and remaining cilantro.
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Bon appétit!