FRESH TEMPEH BOWL
Tempeh recommendation: Soybean tempeh with oriental spices
Crunchy spinach, spicy tempeh and roasted pumpkin come together in this colorful bowl full of fresh ingredients. Complemented by creamy avocado, hearty lentils (or rice) and a hint of lime, each element becomes a harmonious delight. Perfectly rounded off with oriental spices - simply irresistible!
2 servings
25 min
Ingredients
- 200 g tempeh
- 1 avocado, sliced
- 200 g pumpkin (e.g. Hokkaido), diced
- 100 g fresh spinach
- 1 small tin of sweetcorn
- 100 g cooked lentils or rice
- 1 red onion, chopped
- 1 tbsp olive oil
- 1 tsp paprika powder
- 1 tsp cumin
- 1 lime
- Pickled peppers (optional)
- salt and pepper
Preparation
- Fry the pumpkin: Fry the pumpkin cubes in a pan with olive oil and paprika powder over a medium heat for approx. 10-12 minutes until golden brown and soft. Season with salt and pepper.
- Cut the tempeh into strips and fry in the same pan with rapeseed oil until golden brown.
- Briefly fry the lentils (or rice) in a pan with the chopped onions and cumin, season to taste.
- Serve: Divide the fresh spinach between two bowls. Arrange the pumpkin, tempeh, sweetcorn, lentils (or rice) and avocado slices on top. Drizzle with lime juice and garnish with optional pickled peppers.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
