Tempeh and Couscous Buddha Bowl With Lemony Tahini
Delicious, nourishing and fresh, this bowl is ideal as a refreshing lunch with an abundance of flavours and textures. The The tempeh harmonises perfectly with the distinct tahini dressing and delivers a serving of plantbased protein.
- 90 g dry couscous
- 100 g tempeh, cut into strips
- 100 g fresh spinach
- 250 g vine tomatoes
- 100 g carrots, chopped
- 100 g asparagus
- 1 tbsp soy sauce
- 1 tbsp agave nectar
- 1/4 tsp paprika
- 1 tbsp tahini
- 2.5 tbsp lemon juice
- alfalfa sprouts, to serve
Add couscous to a heatproof bowl and stand aside to soak for 5-10 minutes.
Meanwhile, stir together the soy sauce, agave nectar and paprika, and coat the tempeh strips evenly.
Heat some cooking spray or oil of choice in a non-stick pan. Add the tempeh strips and cook for 2-3 minutes on each side, until crispy and golden brown.
Cook asparagus in boiling water for 4-5 minutes, until soft.
Place couscous, tempeh, spinach, tomatoes and carrots in a bowl. Stir together the tahini and lemon juice to make the dressing, and serve together with the Buddha bowl and a pinch of alfalfa sprouts.