Tempeh bowl

Prep. Time: 15 min - Cook Time: 30 min - Total Time: 45 min - Yield: 2 servings

Ingredients

Bowl:

  • 1 can chickpeas, rinse and drain

  • 1 sweet potato, thinly sliced

  • 2 pak choi, washed

  • 1 carrot, peeled and sliced (lengthwise)

  • 2 cups bean sprouts, washed

  • 120 g. tempeh, ¼ inch-thick slices

  • 1 garlic clove, minced

  • 1 tsp. ginger, peeled and grated

  • 1 cup cherry tomatoes, half sliced

  • 1 cup spinach leaves, washed

  • 1 tsp. peanut butter

  • 1 tbsp. honey

  • 1 tbsp. peanut oil

  • 1 tbsp. sesame oil

  • 1 tbsp. rice vinegar

  • 2 tbsp. soya sauce

  • 1 tbsp. roasted sesame seeds

  • 2 tbsp. olive oil

  • Chili flakes

  • 1 L. water

Instructions

  1. Preheat the oven 180°C.

  2. Pat the chickpeas with a paper towel and gently toss them with olive oil and salt.

  3. Spray baking sheet with nonstick spray. Place the sweet potato thin slices on baking sheet in a single layer and spread with olive oil and a pinch of salt and chili flakes. Place the chickpeas in the layer and let them broil for 20 minutes.

  4. Retire the chickpeas and sprinkle them with sweet chili and chili flakes.

  5. Bring 1 L of water to a boil over medium to high heat. Add the pak chois and bean sprouts. Let cook for 5 minutes and drain.

  6. In a large frying pan on a high heat, add the sesame oil and 1 tbsp. soya sauce. Add the carrots, pack chois and bean sprouts and cook for 5 minutes. Sprinkle them with the sesame seeds.

  7. Put a large frying pan on a high heat, add the peanut oil. Add the garlic, ginger, vinegar, honey, peanut butter and soya sauce. Add the tempeh slices.

  8. To serve, place the ingredients in serving 2 bowls or plates.

  9. Top with fresh ground pepper and salt.

  10. Serve right away and enjoy :)

Natalia Rojas