Tempeh and veggie super bowl recipe
Bursting with flavour and goodnesss, this easy-to-throw-together bowl is the perfect nourishing feast.
1 carrot, halved and sliced
1 zucchini, halved and sliced
2 cups of baby spinach
½ avocado, sliced
1 block of tempeh, sliced into 3 cm squares
1 tablespoon toasted sesame seeds
2 tablespoons sesame oil
2 tablespoons tamari (for a gluten free option) or soy sauce
Juice of 1 limes
Pinch of cracked pepper
1. Mix all sauce ingredients well. Set half of this mixture aside and place the other half in a shallow dish with the tempeh. Allow to marinate.
2. Using a steamer, lightly steam carrot, zucchini and green beans. Set aside.
3. Using a medium sized pan on medium heat, heat a small amount of sesame oil, add tempeh slices and marinade sauce mixture to the pan. Lightly fry until tempeh is golden brown and crispy.
4. Fill two bowls with baby spinach and arrange crispy tempeh and steamed veggies on top. Add sesame seeds and drizzle with remaining sauce.