Harissa tempeh grain bowl

Harissa tempeh grain bowl

Ingredients

serves 2
  • •100g tempeh, sliced
  • •100g quinoa or rice
  • •120g edamame, cooked
  • •½ cucumber, chopped
  • •Small handful mint leaves, chopped (optional)

  • Marinade

  • •1 tsp harissa paste
  • •1 tbsp soy sauce
  • •Juice of ½ lime

  • Any 1–2 veggies:

  • •1 medium aubergine, chopped and roasted
  • •1 pepper, chopped and roasted
  • •¼ broccoli, chopped and roasted

  • Dressing

  • •Harissa dressing (see recipe)

Directions

Cooking mode
  1. 1. Whisk the marinade ingredients together in a small bowl. Place the tempeh in a shallow dish and pour over the marinade. Set aside for 10 minutes.
  2. 2. Rinse and cook the quinoa or rice.
  3. 3. Heat a pan over medium heat. Add the tempeh and cook for 5–10 minutes, turning to brown each side.
  4. 4. Make the harissa dressing.
  5. 5. Assemble the bowls with the quinoa or rice, then top with tempeh, edamame, cucumber and veggies. Pour over the dressing. Serve with a garnish of mint leaves.
Baker Beanie Author

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