Light Fajita-spiced Tempeh, Brown Rice & Cherry Tomatoes Plate
Light Fajita-spiced Tempeh, Brown Rice & Cherry Tomatoes Plate brings Mexican flavour to a plate that delivers 34g of protein for 519 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g tempeh
- 120g brown rice
- 80g sweetcorn
- 80g cherry tomatoes
- 50g salsa
- 50g red onion
- 15g lime
- 2 tsp fajita seasoning
- fresh coriander
Method
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1
Prep everything first: wash and trim the sweetcorn and cherry tomatoes, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.
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5
Meanwhile, steam or stir-fry the sweetcorn and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the fresh coriander.
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