Mediterranean Tempeh and Artichoke Heart Skillet with Fresh Parsley and Lemon

Prepare the tempeh by steaming it for 10 minutes to remove any bitterness, then slice into 1/2-inch cubes.

Heat the olive oil in a non-stick skillet over medium heat. Add the tempeh cubes and sear until they are deeply golden brown and develop a crisp, nutty crust, about 6-8 minutes.

Toss in the artichoke hearts, letting them brown slightly alongside the tempeh to release their earthy aroma.

Fold in the pre-cooked basmati rice, stirring constantly for 2-3 minutes until the rice is warmed through and lightly toasted by the residual oil in the pan.

Remove from heat and stir in the fresh flat leaf parsley and a generous squeeze of lemon juice (not listed in macros, use for brightness) to emulsify the flavors. Season with flaky sea salt and cracked black pepper to taste.

Serve immediately in a warm bowl, ensuring the crispy tempeh is distributed evenly across the fragrant rice.