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letscookvegan:

Black Rainbow bowl with peanut butter Tempeh by @plantbasedali_ 💜

Recipe:
Ingredients: 1-2 servings
125g black rice noodles
1 big carrot
1 big zucchini
5 brokkoli florets (150g)
5 cauliflower florets (200g)
1 red bell pepper
½ tsp each paprika powder, chillipowder, cumin, ground tumeric
1 tsp veggie stock powder
For the tempeh:
100g tempeh
2-3 tsp smooth natural peanutbutter
2 tbsp soysauce/tamari
1-2 tbsp maple sirup (adjust to desired sweetness)
½ tsp sriracha

Make the peanutsauce by mixing all the ingredients together until smooth, slice tempeh in bite sized pieces and mix with sauce, set aside. Cut veggies into desired size and steam brokkoli and cauliflower until your desired doneness.
Preheat oven to 200*C, cook rice noodles according to package instructions.
Put tempeh into the oven and bake for 15-17 minutes. Meanwhile heat up a non-stick frying pan over high heat, once hot add in carrot and a splash of water. Stirfry until the carrot pieces are softened a little bit. Then add in zucchini and bellpepper, as well as veggie stock powder and spices. You may have to add another splash or two of water. Cook for about 1-2 minutes until the veggies are cooked but not overcooked. Return heat to medium, add in brokkoli and cauliflower. Cook for another 1-2 minutes and add in fresh cracked pepper and some ground nutmeg.
Assemble in a bowl: black ricenoodles, veggies and peanutbutter tempeh and sprinkle with some sesame seeds. Enjoy! #letscookvegan