Tempeh Broccoli Bowl with Spicy Peanut Sauce | Heather Carey

Ingredients

• 2 cups cooked short grain brown rice
• 12 ounces tempeh, cut into 1/2 inch cubes
• 2 cups low sodium vegetable stock
• 2 teaspoons honey (preferably local)
• 1 clove garlic, smashed
• 1-inch knob of ginger, sliced
• 1 head broccoli, cut into medium-sized florets (stem removed)
• 1 red pepper, sliced thin
• 1 tablespoon extra virgin olive oil
• 1/3 cup creamy peanut butter
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey (preferably local)
• 2 tablespoons water
• 1 tablespoon Sriracha hot sauce (more or less depending on your spice tolerance)