Zesty Ginger Tempeh & Cabbage Bowl
Savory ginger-glazed tempeh with probiotic-rich sauerkraut and kale — a flavourful bowl designed to support the gut-brain connection.
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Why this supports your day
Fermented foods like tempeh and sauerkraut provide live cultures that may support a healthy gut microbiome, which research suggests is connected to mood and emotional balance through the gut-brain axis. Kale contributes magnesium and ginger supports digestive comfort as part of a varied diet.
Ingredients
- 200g tempeh, sliced into strips
- 1 tbsp fresh ginger, grated
- ½ cup unpasteurised sauerkraut
- 1 cup steamed kale
- 1 cup cooked brown rice
- 1 tbsp tamari (gluten-free soy sauce)
Method
- 1Sauté the tempeh strips in a lightly oiled pan over medium heat until golden on both sides.
- 2Add the grated ginger and tamari, tossing to coat. Cook for 1 more minute.
- 3Divide the cooked brown rice and steamed kale between two bowls.
- 4Top with the warm ginger tempeh and a generous portion of sauerkraut, served cold.
- 5Keep the sauerkraut cold and add it at the end to preserve the live cultures.
Nutrition per serving
Approximate values. Nutritional content may vary depending on specific ingredients used.
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Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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