Tempeh Bowl with Roasted Carrot & Pak Choi

• Add the rice to the pot or saucepan, crumble in the stock cube (see pantry for amount) and boil for 10 - 12 minutes. Drain when finished and leave the lid on.
• Cut the bell pepper into thin strips.
• Slice the carrot. Trim the base off the pak choi and separate the leaves.

• Spread the bell pepper, carrot and pak choi over a parchment-lined baking sheet and drizzle with olive oil.
• Season with salt and pepper to taste, then roast for 10 - 12 minutes in the oven.

Did you know... pak choi contains lots of folic acid, a vitamin that belongs to the vitamin B complex. It has an essential role in the production of red blood cells, and so is very important for our energy levels.

• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the ginger, garlic, red chili pepper and scallions for 2 - 3 minutes. Remove from the pan and set aside.
• Heat another drizzle of olive oil in the same frying pan, then fry the tempeh for 4 minutes.
• Add the ginger stir-fry sauce and half of the East Asian-style sauce, then fry for 1 minute.

• Wash the lime thoroughly and zest a quarter of it. 
• Put the lime zest in a small bowl and mix with the soy sauce and the rest of the East Asian-style sauce.
• Cut the lime into wedges.
• Mix the ginger, garlic, chili pepper and scallions through the rice.