Ingredients

The following ingredients have 3 Servings
  • 1 package plain tempeh, cubed (approx. 220 g)
  • 3 tbsp almond butter, peanut butter or sunflower seed butter (45 g)
  • 3 tbsp soy sauce or gluten-free tamari (45 mL)
  • 2 tbsp sweet chili sauce (30 g)
  • 1 tbsp rice wine vinegar (15 mL)
  • 1 tsp garlic powder
  • 2 tbsp water
  • 4 cups thinly sliced red cabbage 
  • 1 tbsp vinegar of choice or fresh lime juice
  • 1 tsp coconut sugar or maple syrup
  • 2-3 cups cooked brown rice (approx. 1/2-3/4 per bowl)
  • 4 cups chopped and steamed broccoli (approx. 1 cup per bowl)

Instruction

  • To make the tempeh, mix the marinade ingredients together in a container then add the cubed tempeh and mix well. Let sit for 20-30 minutes to marinate. When you’re getting ready to start the recipe, preheat the oven to 425 F. Place the tempeh cubes on a parchment paper-lined baking tray and bake for about 20 minutes until hot, gooey and starting to crisp.
  • If you don’t already have brown rice cooked, prepare some now according to package instructions. Depending on your nutritional needs, use anywhere form 1/2 cup to 1 cup of cooked brown rice per serving.
  • Thinly slice the red cabbage using a mandolin if you have one. If not, use a sharp knife. Add to a mixing bowl and mix with the vinegar, sweetener and a pinch of salt. Set aside until you’re ready to assemble the bowls.
  • Bring a pot of water to a boil stovetop to prepare for steaming the broccoli. Once boiling, steam the broccoli for 5-6 minutes using a steamer basket until bright green and tender but still crisp (al dente). If you don’t have a steamer basket, bring about 1/2 inch of water to a boil in a large skillet or pot, add the broccoli, cover and steam for 5-6 minutes. Remove the lid and drain.
  • Divide the cooked brown rice, cabbage slaw, steamed broccoli and baked tempeh between 4 servings and store right away or store in a container in the fridge for up to 3 days.