Sesame Tempeh Bowl

Serves 4 people

This recipe is packed full of nutrients and the sauce is salty, sweet + delicious!

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Ingredients

• 1 1/2 cup brown basmati rice (Riviana)

• 1 large (750g) sweet potato

• 300g block of tempeh

• 1/2 bunch of kale

• 200g frozen, shelled edamame

• 2 spring onions

• 1/4 cup pepitas

• 1 tbsp sesame seeds (black or white)

• Olive oil for roasting

Sesame sauce

• 3/4 cup vegan mayonnaise

• 1 1/2 tbsp dijon mustard

• 2 tsp sesame oil

• 1 tsp rice vinegar

• 2tsp soy sauce

• 1 tsp agave/maple syrup

Method

1. Preheat the over to 200 degrees Celsius

2. Rinse the rice and place in a saucepan with 2 1/4 cups of water. Bring to boil, then cover and turn down to the lowest heat for 14 minutes. Turn off the heat but don’t remove the lid for at least 5 minutes to allow the rice to keep steaming.

3. Cut the sweet potato into 2cm pieces, leaving the skin on. Drizzle with olive oil and roast for 15-20 minutes, until soft.

4. Slice the tempeh into strips and remove the kale leaves from the stems. Lay the tempeh on a baking tray and bake for 10 minutes until golden. Drizzle some olive oil over the kale leaves and toss. Place on a baking tray and bake for 4 minutes.

5. Cover the edamame with boiling water for 5 minutes and then drain.

6. Slice the spring onions and toast the pepitas and sesame seeds in a dry frypan for a few minutes.

7. Place all of the sesame sauce ingredients in a bowl and whisk to combine.

8. Assemble the rice, sweet potato, tempeh, kale, and edamame in a bowl and top with spring onions, pepitas and sesame seeds. Drizzle the sesame sauce over the top and serve.