Name: Speedy Lemon Herb Tempeh & Broccoli Cauliflower Rice Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 170 g tempeh; 200 g cauliflower rice; 150 g broccoli florets; 2 tsp olive oil; 0.5 piece lemon; 1 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp salt; 0.125 tsp black pepper

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
tempeh	170 g	328	32g	16g	18g
cauliflower rice	200 g	50	4g	10g	1g
broccoli florets	150 g	51	4g	10g	1g
olive oil	2 tsp	80	0g	0g	9g
lemon	0.5 piece	16	1g	5g	0g
garlic powder	1 tsp	10	1g	2g	0g
dried oregano	0.5 tsp	2	0g	1g	0g
salt	0.25 tsp	0	0g	0g	0g
black pepper	0.125 tsp	1	0g	0g	0g

Directions

Step 1
Prepare the cauliflower rice. If using pre-riced, simply heat it in the microwave according to package instructions or sauté it in a dry pan for 3-5 minutes until tender. If making from scratch, process cauliflower florets in a food processor until rice-like, then sauté.
Step 2
While the cauliflower rice cooks, slice the block of tempeh into thin strips or small cubes. Season generously with garlic powder, dried oregano, salt, and black pepper.
Step 3
Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Add the seasoned tempeh and cook for 4-6 minutes, flipping occasionally, until golden brown and slightly crispy. Remove from skillet and set aside.
Step 4
While the tempeh cooks, steam the broccoli florets until tender-crisp, about 3-5 minutes. You can do this in a microwave-safe bowl with a splash of water, covered, or in a steamer basket on the stovetop.
Step 5
To assemble, place the cooked cauliflower rice in a bowl, top with the cooked tempeh and steamed broccoli. Drizzle with the remaining 1 tsp of olive oil and squeeze fresh lemon juice over everything.