Brown rice bowl with tempeh, red cabbage and lemon tahini sauce

Ingredients

For 1 serving

• Brown rice40 g
• Tempeh140 g
• Red cabbage100 g
• Carrots60 g
• Tahini1 teaspoon
• Lemon juice1 tablespoon
• Tamari1 teaspoon
• Extra virgin olive oil1 teaspoon
• Parsley5 g
• Saltto taste

Contains: soy, sesame

Method

1. Bring a small pan of salted water to the boil and cook the brown rice for 35–40 minutes, until tender but still chewy; drain.
2. Meanwhile shred the red cabbage very finely and peel and grate the carrot; dress them with half the lemon juice and a pinch of salt and massage them by hand for a minute to soften.
3. Slice the tempeh 5 mm thick. Heat the oil in a pan over medium-high heat and fry it for 3 minutes per side, until golden; splash in the tamari.
4. In a small bowl mix the tahini with the remaining lemon juice and a trickle of cold water, until the sauce is smooth and pourable.
5. Build the bowl with the rice, the cabbage and carrots, the tempeh and the tahini sauce, and finish with chopped parsley.