Pan Seared Tempeh with Warm Broccoli Rabe & Fennel Salad and Brown Rice

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Cook and Prep Time: 35 minutes

Serves: 2

You Need:

• 1 package Tempeh, chopped
• 1 bunch Broccoli Rabe, chopped
• 1 head Fennel, chopped
• ½ cup Brown Rice
• 1 Lime, juiced
• Olive Oil
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Tamari
• 1 tbsp. Coconut Nectar

DIRECTIONS

1. Rinse and chop the produce accordingly.  Combine rice and 1 cup of water and bring it to a boil.  Once boiling, cover and reduce to a simmer until water has evaporated, about 20 minutes.
2. In a pan set to medium-high heat, add 1 tbsp. of olive oil.  Once hot, add broccoli rabe, and cook until wilted, about 5 minutes.  Season with salt and pepper lightly.  Remove and add to a large bowl with the chopped fennel.
3. In a small bowl, combine tamari and coconut nectar.  Stir to combine.  In another small bowl, add lime juice, 2 tbsp. olive oil, salt, and pepper.  Stir to combine.
4. Once the broccoli rabe has finished, wipe the pan and add 1 tbsp. olive oil and set to medium-high heat.  Once hot, add tempeh.  Cook for 2 minutes per side, until slightly browned.  Then, add the tamari-coconut nectar mix and toss to combine.  Toss to coat, for about 1 minute more.
5. Add rice, broccoli rabe & fennel salad, and tempeh to serving plates.  Enjoy!