A tempeh avocado bowl is a delicious recipe, full of protein and flavour, but also an original way to make your friends and family aware of meat substitutes. They will fall in love with this marinated tempeh!
Organisation
| Portions | Preparation | Cooking |
| 2 | 30 min in total | 5 minutes |
Nutritional values/100g
| Carbs | Fats | Proteins | kCal |
| 12,4g | 5g | 5g | 134 kCal |
INGREDIENTS:
KissPlanet list:
- 160g de quinoa rouge
- 100g de tempeh
- 20 ml + 1 tsp tamari sauce
- 2 tablespoons peanut butter
- 1 tsp garlic powder
- 1 càc de cumin
- 1 càc de coriandre
- 1 càc de gingembre
- 1 càc de sucre de canne
- 4 feuilles de chou chinois
- 1/2 avocat
- 2 càc de jus de citron vert
- 400ml + 300 ml d'eau
- huile d'olive
RECIPE
Rinse the quinoa well. Cook in a pan of boiling water for 20 minutes until the white sprouts come away. Remove from the heat and allow to swell for 10 minutes. Season with salt and pepper.
Prepare the sauce; pour the lime juice, 1 teaspoon of soy sauce, peanut butter, garlic, cumin, coriander, ginger, sugar and water into a pan. Mix and let it reduce and thicken for a few minutes on the stove. Set aside.
Cook the marinated tempeh slices in a frying pan until they have a colour similar to grilled meat.
Pour the quinoa into a bowl. Add the Chinese cabbage and tempeh. Cut the avocado in half and then into strips and arrange on top. Drizzle with peanut sauce.
Add salt and pepper to taste and enjoy.
Enjoy your meal!
