A complex meal that is simple and quick to prepare. You can easily incorporate any leftover vegetables you have lying around into this meal.
How It's Made:
1 cup of quinoa
A 240g pack of tempeh
2 cups of spinach
1 carrot, finely grated
Some sesame seeds
6 tablespoons of virgin coconut oil
2 teaspoon of sesame oil
4 tablespoons of rice vinegar
2 tablespoon of maple syrup
2 tablespoon of tamari
2 garlic clove
Bring the quinoa to a boil in 2 cups of water. Turn down heat, cover and let simmer for 15 minutes.
Mince the garlic, cut the tempeh into cubes and melt the coconut oil in a bain marie if it is in solid format.
In a bowl, stir together the coconut oil, sesame oil, garlic, rice vinegar, maple syrup and tamari. Put aside half the sauce and add the tempeh cubes to the bowl with the other half. Mix until they are completely coated.
In a hot pan, add the tempeh cubes along with the marinade and cook until golden on each side, about 5-6 minutes. Add lid and remove from heat.
Peel and grate the carrots and cut the avocado in cubes.
To serve, start by adding the quinoa to the serving bowls. Add a cup of spinach, then the grated carrots, followed by the avocado cubes. Place the tempeh on top. Sprinkle with sesame seeds and drizzle the reserved sauce.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.