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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.

1 serving · 10 ingredients · 4 steps

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Tempeh and Kale Rice Bowl with Peanut Dressing, plated and ready to serve. — The finished recipe. Tempeh and Kale Rice Bowl with Peanut Dressing

Ingredients 1 to 6 for tempeh and kale rice bowl with peanut dressing arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for tempeh and kale rice bowl with peanut dressing arranged separately on a dark worktop. — Ingredients 7 to 10. 5 g Rapeseed oil. Juice of a lime Lime juice. Half a chilli, sliced Fresh red chilli. A splash, for the dressing Water

Tempeh and Kale Rice Bowl with Peanut Dressing, preparation step 1: Whisk the peanut butter with half the tamari, half the lime juice and enough warm water to make it pour. — Step 1. Whisk the peanut butter with half the tamari, half the lime juice and enough warm water to make it pour.

Tempeh and Kale Rice Bowl with Peanut Dressing, preparation step 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. — Step 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.

Tempeh and Kale Rice Bowl with Peanut Dressing, preparation step 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. — Step 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.

The finished tempeh and kale rice bowl with peanut dressing. — Step 4. Rice in the bowl, the kale and carrot ribbons over, tempeh on top and the dressing spooned across.

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