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.
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