Crispy tempeh nourish bowl with green goddess kimchi dressing & charred broccoli

Why it works for gut health:

• Fermented tempeh

• Kimchi

• Kefir/yoghurt

• Herbs

• Whole grains

• High-fibre veg

Serves 2 | 550 calories | 22g protein | 12g fibre per serving

Ingredients

For the bowl

• 200g tempeh, sliced into thin strips

• 1 tbsp tamari or soy sauce

• 1 tbsp maple syrup

• 1 tsp rice vinegar

• 1 tbsp olive or sesame oil

• 200g cooked black rice (or brown rice)

• ¼ red cabbage, finely shredded

• 1 cucumber, peeled into ribbons

• 1 avocado, sliced

• 200g tenderstem broccoli

• 1 tsp olive oil (extra)

• Pinch of salt

• Fresh coriander or mint leaves

• Toasted sesame seeds

For the Green Goddess Kimchi Dressing

• 2 heaped tbsp kimchi

• 3 tbsp yoghurt or kefir

• Small handful of herbs

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 small garlic clove

• Pinch of salt

• Splash of water to loosen

Method

1. Marinate the tempeh with tamari, maple syrup and rice vinegar while you prep the vegetables. Heat a non-stick pan with the oil and fry the tempeh on both sides until deep golden and crisp.

2. While the tempeh cooks, char the broccoli. Toss the stems in a teaspoon of olive oil and a pinch of salt, then place them in a hot griddle pan or frying pan. Let them cook undisturbed so they take on colour, turning occasionally until the edges are lightly charred and the stems are just tender.

3. Arrange your bowl with black rice at the base, followed by the shredded cabbage and cucumber ribbons. Add the sliced avocado to one side and nestle in the charred broccoli so it stands upright for visual height.

4. To make the dressing, blend the kimchi, yoghurt or kefir, herbs, lemon, olive oil and garlic until smooth and pale green, adding a splash of water to loosen to a pourable consistency.

5. Lay the crispy tempeh on top and pour the Green Goddess Kimchi Dressing so it falls down the rice and vegetables on camera. Scatter over the herbs and toasted sesame seeds.

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