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Almond Butter Tempeh Stir Fry | The First Mess

Ingredients

• ¼ cup smooth almond butter or peanut butter
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons Tamari
• 1 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 sprinkle of red pepper flakes
• ¼ cup water, plus extra
• 8 ounces (227 grams) tempeh, cut into quarters
• 2 tablespoons avocado oil, divided
• sea salt and ground black pepper, to taste
• 1 large carrot, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cups small broccoli florets or other similar veggies
• chopped cilantro, optional
• 1 sprinkle of sunflower seeds to serve

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