Cook the wild rice in salted water until tender and let it steam dry briefly.
Slice the tempeh and fry it in sesame oil over a medium heat until golden brown and crisp.
Stir the peanut butter with the soy sauce until smooth. If needed, add a small splash of water so the sauce turns creamy.
Toss the fried tempeh in the peanut sauce until well coated. Briefly toast the sesame seeds in the pan.
Cut the cucumber into thin strips or half-moons and start building the base of the bowl.
Divide the wild rice, tempeh and cucumber between bowls and sprinkle with the sesame seeds. Serve straight away.
Good to know
A bowl like this is satisfying without feeling heavy. It's well seasoned, crunchy and pleasantly easy for every day.
Swaps
Wild rice → quinoa (a little more protein) | Peanut butter → almond butter (more vitamin E) | Sesame oil → olive oil (more monounsaturated fats) | Cucumber → red cabbage (more fibre and vitamin C)
Allergens
Contains soya, peanuts and sesame. Generally possible for children if the allergens are known and the pieces are cut to a suitable size; in pregnancy tempeh is fine when heated through completely. Contains: gluten (soy sauce).
