Thai Peanut Tempeh Bowl

• 140 g brown rice
• 280 g tempeh, 2 cm cubes
• 60 g natural peanut butter
• 2 tbsp fresh lemon, zest and juice
• 2 cloves garlic cloves, finely chopped
• 2 tbsp extra-virgin olive oil

Directions

1. 1Prepare Thai Peanut Tempeh Bowl by measuring brown rice, tempeh, 2 cm cubes and natural peanut butter before starting; cut ingredients as specified.
2. 2Heat a frying pan over medium-high heat and cook the protein for 6–8 minutes with the vegetables. Poultry must reach 74°C; fish 63°C; tofu should be golden on two sides.
3. 3Whisk the measured citrus with 1 tablespoon water, arrange the grain, protein and vegetables in bowls, then spoon over the dressing.