Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 3tablespoons soy sauce, reduced salt
- 2teaspoons maple syrup
- 2 cloves garlic, peeled and minced
- 1teaspoons ginger, fresh, grated
- 2tablespoons canola oil, divided
- 400grams tempeh, chopped into cubes.
- 500grams quinoa, ready cooked
- 1 large cucumber, sliced into ribbons
- 150grams pineapple, fresh, chopped
- 3tablespoons carrots, sliced into ribbons
- 150grams spinach
- 3tablespoons coriander, fresh, chopped
Nutrition per serving
2900kJ / 695Cal
2900 Kilojoules or 695 Calories
33% of daily energy intake*
Protein
28.2grams
Fat
20.0grams
Carbs
93.2grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Teriyaki tempeh is a deliciously different way to pack your plant-based poke bowl with protein.
Method
Step 1 of 4
Whisk soy sauce, maple syrup, half the oil and the garlic and ginger together in a medium bowl.
Step 2 of 4
Heat the remaining oil in a large non-stick pan on medium high heat and add the tempeh cubes. Cook for 5 minutes, tossing occasionally, until browned on all sides.
Step 3 of 4
Cook the quinoa according to pack instructions.
Step 4 of 4
Divide the quinoa between four bowls, arrange the cucumber and carrot ribbons, pineapple and spinach in separate sections. Top with the tempeh and fresh coriander and serve.
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