About the Recipe

Ingredients
3/4 cup Brown Rice (dry, uncooked)
3 cups Broccoli (chopped into florets)
1/2 tsp Avocado Oil
250g Tempeh (cubed)
2 tsps Sesame Oil (divided)
1/2 cup Tamari (divided)
2 tbsp Lime Juice (divided)
1 tbsp Maple Syrup
1/2 cup All Natural Peanut Butter
3 Carrots (peeled, shredded)
1 Red Capsicum (sliced)
1 tsp Sesame Seeds (optional, for garnish)
Preparation
Step 1
Cook the brown rice according to the directions on the package.
Step 2
Preheat the oven to 200C and line a baking sheet with baking paper. Add the broccoli and avocado oil and toss to combine. Bake for 15 to 20 minutes. Remove and set aside.
Step 3
In a bowl, add the tempeh along with half the sesame oil, half the tamari and half the lime juice. Let it sit for 5 minutes. Heat a non-stick pan over medium heat and add the tempeh. Cook for about 8 to 10 minutes, flipping halfway through. Remove and set aside.
Step 4
In a blender or food processor add the remaining sesame oil, the remaining tamari, the remaining lime juice, maple syrup and peanut butter and blend until smooth and creamy.
Step 5
Divide the rice, broccoli, tempeh, carrots and capsicum evenly between bowls. Drizzle the peanut sauce on top and sprinkle with sesame seeds, if using. Enjoy!