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  • Writer's pictureThe Nourishing Kitchen


Updated: Aug 13, 2020

You know when you just come up with something random and it ends up tasting like the best thing you’ve ever had...well this was that feeling when making and eating this tempeh bowl. I just had to share it!

Prep Time: 10 minutes Cook Time: 25 minutes Serves: 2


for tempeh bowl

· 200g pre-cooked tempeh

· 150g brown rice

· 1 large carrot

· 30g sweetcorn

· 1 red onion

· ¼ cucumber

· 2 tbsp sesame seeds

for peanut dressing

· 1.5 tbsp smooth peanut butter (I use Whole Earth)

· 2 tbsp tamari

· 1 lime juice

· 2 tbsp sriracha

other ingredients

· 1 tbsp olive oil

· 4 sprigs coriander

· salt


1. Add the rice to a saucepan of boiling water and a pinch of salt, cook according to the packet instructions

2. Meanwhile chop the onion and add to small frying pan with half the olive oil and cook for 5 minutes. Set aside

3. Cut the tempeh into 1cm slice and add to another saucepan with the remaining oil and cook for 5-10 minutes, until lightly brown. Set aside

4. Cook the sweetcorn in the microwave for 2 minutes. Grate the carrot, chop the cucumber

5. In a small bowl, add the sauce ingredients and mix well with a spoon, until smooth

6. Drain the rice and serve with the other ingredients. Chop the coriander and sprinkle over the top

Enjoy, xx



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