Fajita tempeh bowl with pico de gallo

30 Min
pretty easy
4 People
Rating starstarstarstarstar
A little Mexican bowl of goodness with a bed of black rice topped with a fresh salsa, seasoned tempeh and guacamole. It’s bound to be a crowd pleaser!
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Dice tomatoes and onion. Chop coriander (to taste). Combine in bowl with lime zest, 1/2 juice and 1 tbsp olive oil. Season with salt and pepper.

3. Using a fork, roughly mash avocado in a bowl with remaining lime juice. Season with salt and pepper.

4. Heat a frypan over medium-high heat with 1 tbsp oil. Slice capsicum and add to pan. Cook for 4-5 minutes, or until tender, set aside. Reserve frypan and keep on heat.

5. Add 1 tbsp oil to frypan. Crumble in tempeh, stir through spice mix, 2 tbsp tomato paste and 1 1/2 cup water. Cook for 3-4 minutes, or until warmed through. Season with salt and pepper.

6. Divide rice evenly between bowls. Top with pico de gallo, capsicum, tempeh and guacamole to serve.

Add chilli for extra flavour if desired.
Black rice 300g
Tomatoes 2
Red onion 1/2 *
Coriander 1/2 bunch
Lime 1
Avocado 1
Red capsicum 1
Natural tempeh 2 packets (2 x 200g)
Mexican spice mix 1 packet

From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste