Weeknight veggie + tempeh bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 5
 
Ingredients
  • 1 packet (250g) tempeh
  • 2 Tbsp coconut oil
  • 1 large head of broccoli (or 2 small)
  • 10 large button mushrooms, quartered
  • 1 clove garlic
  • 1 can brown lentils, drained
  • 10 large green olives, pitted and sliced in half
  • 2 large handfuls baby spinach
  • Juice of ½ lemon
Zesty Jalapeno Dressing
  • ⅔ cup yoghurt
  • ⅓ cup water
  • 3 slices jalapeño
  • ½ avocado
  • ⅓ cup fresh coriander (leaves and stems)
  • ⅓ cup fresh basil leaves
  • ½ lime, juiced
  • ½ tsp ground cumin
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 220 C || 430 F
  2. Cut the tempeh into slices and lay on a lined baking tray Place in the oven and bake for 15 - 20 minutes until browned on the bottom side. Turn over, and bake another 10 minutes until golden on both sides.
  3. To make the dressing, add all ingredients to a blender and blend until smooth. Taste, and add a little more salt or lime juice if needed.
  4. Heat the coconut oil in a large fry pan or wok. Add the broccoli, mushrooms and garlic and cook around 6 - 8 minutes until just starting to soften. Add the lentils and olives and cook another 2 or 3 minutes. Add the tempeh, spinach and lemon juice and stir until well combined, about another 30 seconds.
  5. Pour over the dressing and serve immediately.
Recipe by to her core at https://tohercore.com/baked-tempeh-veggie-bowl/