



Spicy Peanut Butter Tempeh & Rice













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22 oz Tempeh, cut into 1 inch cubes6.5 oz brown rice, uncookedCoconut oil spray4 tbsp Peanut Butter4 tbsp Soy Sauce (low sodium)4 tsp Coconut Sugar2 tbsp Red Chili Sauce2 tsp Rice Vinegar2 tbsp ginger (fresh or paste)3 cloves of garlic (or garlic paste)6 tbsp water5 oz Purple Cabbage, shaved/finely sliced1 Lime, juice only2 tsp agave/apple bee-free honey3 tsp sesame oilGarnish:Green onion, choppedMix all of the ingredients for the spicy peanut sauce togetherCut the tempeh into 1 inch (2.5cm) cubesAdd sauce to the tempeh, stir, cover and marinade in the fridge for 2-3 hours or, ideally, overnight. Tempeh is really good at absorbing the flavors of the marinadePreheat the oven to 375°F / 190°CCook the rice as per packet instructionsPlace the tempeh on a nonstick baking sheet, spray with some coconut oil, bake in the oven for 25-30 minutes. Save any leftover marinade for serving.Mix all of the ingredients for the cabbage together in a bowl and set aside to let it marinateServe it up: To a bowl or meal prep container, add rice, cabbage and tempeh. Scoop a little extra of the Tempeh marinade on top as a sauce. Garnish with green onion.