Tempeh Rice Salad - Protein Lunch
Ingredients
Baked Tempeh
- 250 grams tempeh cut in half cm slices
- 45 ml soy sauce
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne powder
- 1 tsp sesame oil
- 1 tbsp peanut butter
- 1/2 tsp agave
Tahini Dressing
- 90 ml tahini
- 1 tsp agave
- 1/4 tsp garlic powder
- 1 tsp blue spirulina
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1/2 tsp chili flakes
- 100 ml water
Salad
- 50 grams greens of choice
- 1 serving cherry tomatoes
- 1 serving purple rice
- 1/2 avocado
Instructions
Baked Tempeh
- Preheat the oven to 200 celcius. Mix all the ingredients, apart from the tempeh in a bowl. Add the tempeh to the bowl and cover them in the marinade. Place them tempeh on a parchment lined baking sheet. Bake it for 15 minutes, flip them and bake for 5 more minutes.
Tahini Dressing
- Mix all the ingredients except from the water in a bowl. Add the warm water and mix it well.
Salad Bowl
- To make the purple rice you cook 10% black rice with 90% white rice. Assemble the bowl by adding the rice, greens, tomatoes, avocado and tempeh together. Optionally add extra nuts, seeds or vegetables.