Vegan avocado tempeh bowl

A protein-packed, tasty and zero waste recipe

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

Liste de produits frais:

4 feuilles de chou chinois
1/2 avocat
2 càc de jus de citron vert
400ml + 300 ml d'eau
huile d'olive

RECIPE

Cut the tempeh into fairly thin slices and arrange them on a plate. Cover well with 20ml of tamari sauce. Marinate for 10 minutes on each side.

Rinse the Chinese cabbage leaves and remove the white, crunchy middle part. Chop coarsely and set aside.

Note: For a variation of this recipe, substitute Chinese cabbage with kale. Remove the stem and veins, chop coarsely and place in a bowl. Massage the leaves with a drizzle of olive oil for a few minutes to soften them and set aside.

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.