Tempeh and Kimchi Bliss Bowl

Serves: 2-3 Prep: 10_mins Cook: 30_mins

Info

Attend to your winter wellness with this colourful and immune-boosting bliss bowl. Packed full of vegetables and warming organic tempeh and topped with a rich, aromatic, peanut butter sauce.

Ingredients

250g cooked brown rice (we love Biona Organic Basmati Brown Rice and it comes in completely recyclable, plastic-free paper packaging)

4 heaped tablespoons Biona Organic Kimchi

1 cucumber, peeled into ribbons

160g thinly sliced red cabbage

½ avocado, sliced

1 (400g) jar Biona Organic Tempeh

½ teaspoon sesame seeds

2 chillies, thinly sliced, optional

Lime slices, for serving

Microgreens, for garnish

For the peanut sauce:

2 tablespoons Biona Organic Peanut Butter Smooth

2 tablespoons lime juice or rice vinegar

1 tablespoons Biona Organic Tamari Sauce

1 teaspoon sriracha, more if desired

¼ teaspoon Biona Organic Maple Agave

1 tablespoon water

¼ teaspoon toasted sesame oil

Method

To prepare the tempeh, drain and cut it into small pieces. Preheat the oven to 190°C (170°C fan-assisted) and line a baking sheet with parchment paper.
Bake for 22-30 minutes or until caramelised and deep golden brown. Remove from the oven and set aside.
In a small bowl, whisk together the peanut butter, lime juice, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach a dressing consistency.
Assemble the bowls with the rice, kimchi, cucumber, cabbage, avocado, and tempeh.
Drizzle a generous amount of peanut sauce on top and sprinkle with sesame seeds and chillies, if using. Serve with lime slices and remaining peanut sauce on the side. Garnish with microgreens.