Ingredients
For the Grain Bowl
- 1 pack all plants Veggie Pea Tempeh, cut into thin strips (about 1cm)
- 1 pouch quinoa
- 1 carrot, peeled into ribbons
- ½ cucumber, inside removed and cut into half-moons
- Large handful of spinach (about 50g), shredded
- Grated zest of ½ lemon to serve (optional)
Green Tahini Dressing
- 2 tbsp tahini
- 2tbsp maple syrup
- Zest of ½ lemon
- Juice of ½ - 1 lemon (depending on taste preference)
- 4tsbp olive oil
- Salt & pepper to taste
Method
- Put the pouch of quinoa in the microwave as stated on pack (about 2 minutes)
- Slice the Veggie Tempeh into thin strips. Add a drizzle of olive oil and a sprinkle of salt to a frying pan. Once hot, add the tempeh strips and fry until golden and crispy for 3-4 minutes on each side.
- Shred your spinach, de-seed and slice the cucumber into half-moons and make your carrot ribbons. Chop the coriander or parsley until to a paste-like consistency.
- In a bowl, whisk all the dressing ingredients together.
- Toss the spinach with the quinoa and half of the dressing in a bowl.
- Add your ribbons and chopped cucumber to the bowl, then add the Tempeh slices. Top with the remaining dressing and season to taste. Grate the remaining ½ of the lemon zest over the top if you’d like.
