Tempeh and Kale Rice Bowl with Peanut Dressing

Make tempeh and kale rice bowl with peanut dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
100 g Tempeh (Firmer and nuttier than tofu and higher in protein at the same weight.)
120 g Cooked brown rice (Cooked weight.)
60 g Kale
60 g Carrot
2 tsp (10 g) Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
1 tbsp (15 g) Tamari
5 g Rapeseed oil
Juice of a lime Lime juice
Half a chilli, sliced Fresh red chilli
A splash, for the dressing Water
Ingredient notes on the recipe page.

METHOD
1. Whisk the peanut butter with half the tamari, half the lime juice and enough warm water to make it pour.
2. Cut the tempeh into 1 cm slices and fry them in the oil over a medium-high heat for three minutes a side until brown, then add the rest of the tamari and the chilli and toss for thirty seconds.
3. Strip the kale from its stalks, tear it, and massage it with the rest of the lime and a pinch of salt for a minute until it darkens and softens.
4. Rice in the bowl, the kale and carrot ribbons over, tempeh on top and the dressing spooned across.

Contains peanuts and soya.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tempeh-kale-rice-peanut

AI-generated images illustrating the recipe.

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