PB Fit Tempeh and Sweet and Spicy Brussel’s Sprouts

Peanut Tempeh

• 2 block tempeh

• 6 tbsp non-dairy milk

• 8 tbsp PB Fit

• 1 tsp sriracha

Instructions

1. Unpackage the tempeh and cut in half (so you have two squares that are almost equal). Cut each of these squares down the middle both ways, and then cut each mini square from corner to corner to make triangular shaped pieces.

2. Place the tempeh in a microwave safe bowl, cover with water and microwave for 3 minutes.

3. When it is done in the microwave, drain the water and place your tempeh in the air frier and cook at 375 for 15 minutes.

4. While that cooks, combine the remaining ingredients in a medium to large sized bowl with 1 tbsp of water and whisk together.

5. When the tempeh is done cooking, pour the sauce into a deep pan and cook over medium heat for one minute to thicken slightly.

6. Add the tempeh to the pan and use a spatula to mix the tempeh in and get it evenly coated.

Sweet and Spicy Brussel’s Sprouts

• 4 cups Brussel’s sprouts

• 1.5 tbsp liquid sweetener (maple syrup, agave, honey [if your’re not vegan])

• 2 tsp sriracha

Instructions

1. Cut and prep your Brussel’s sprouts. Cut the ends off of each and then cut each of them in half.

2. Place the sprouts in a microwave safe bowl, cover with water, and microwave for 3 minutes.

3. Drain the water and air fry them at 375 for 15-20 minutes

4. In a pan, pour the sweetener and sriracha and whisk together and heat on medium heat for 1 minutes

5. Pour in the cooked Brussel’s sprouts and mix until evenly coated.

   Build Your Bowl

   • Peanut Tempeh

   • Sweet and Spicy Brussels

   • 4 Cups Cooked Brown Rice

   • 2 cups Spinach

   • 2 cups shredded Red Cabbage

   • Green Onion to garnish

Assemble your bowls by putting 1/4th of the tempeh, 1/4th of the brussel’s sprouts, 1 cup of rice, 1/2 cup spinach, 1/2 cup shredded red cabbage, and garnish with green onion in each bowl. Serve immediately or store in your fridge for up to 7 days.