Tempeh Nourishing Bowl

• 1 pack of our Organic tempeh
• 30ml of sriracha
• 30ml agave syrup
• 10ml apple cider vinegar
• 6 stalks Tenderstem broccoli
• 1 sweet potato
• 1 courgette
• 1 aubergine
• 1 red pepper
• 1 avocado
• 100g basmati rice (to be cooked)
• 30g tahini to drizzle
• Handful of sesame seeds
• 20ml olive oil
• Salt to taste

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1. Turn the oven on to 180 degrees.
2. Slice up the sweet potato, courgette and aubergine into small chunks.
3. Place them onto a baking tray, drizzle them with olive oil (or oil of your choice) and a sprinkle of salt and cook them for 30 minutes, until lightly browned.
4. Cook the rice.
5. Mix the sriracha, agave syrup and apple cider vinegar together in a bowl.
6. Slice up the tempeh into chunks and add them into the mixture in the bowl and leave for 5 minutes.
7. Either bake or fry the marinated tempeh for about 10 minutes, until crispy.
8. Wash the Tenderstem broccoli and boil for 5 minutes.
9. Slice up the red pepper and avocado.
10. Dish up all your components and add a drizzle of tahini and a sprinkle of sesame seeds to finish.