serves 2
Ingredients
- ½ cup black/white quinoa
- 1/2 broccoli, steamed and cut into small florets
- 1 cup beetroot, shredded
- 2 cups lettuce
- ½ cup baby spinach
- 1 cucumber, sliced
- 6 radishes, sliced or shredded
- 2 dill cucumbers
- 8 marinated olives
- pumpkin seeds, to garnish
Sauce ingredients
- 1/2 cup cold pressed extra virgin olive oil
- 1/8 cup sesame oil
- 1/8 cup coconut water (option)
- 2 tbsp Bragg All Purpose Seasoning/Tamari (no wheat)
- 1 tbsp apple cider/coconut vinegar
- 1 garlic clove, minced
- 1 slice ginger, minced (or powder)
- 1 tsp fennel seeds powder
- 1 tsp star anise powder
- 2 tbsp red paprika powder
- 1/4 tsp turmeric powder
- pinch black pepper
Combine all sauce ingredients in a jar and shake it thoroughly.
Grilled tempeh ingredients
- 1 package organic tempeh
- 1/4 cup cold pressed extra virgin olive oil
- 2 tbsp Bragg All Purpose Seasoning/Tamari (no wheat)
- 1 tbsp apple cider/coconut vinegar
- 2 garlic cloves
- 2 slices ginger, minced (or powder)
- 3 tbsp coriander (fresh or dried)
- 2 tbsp red paprika powder
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- pinch black pepper
Slice the tempeh into rectangles. Steam the tempeh for 15 minutes to soften. Whisk all ingredients in a shallow dish. Arrange steamed tempeh in the dish, turn to coat all over with the marinade, cover and refrigerate overnight, turning halfway through. Cook tempeh on a barbeque or in an oven, flipping once, until browned and hot throughout.
Divide vegetables and tempeh between 2 serving bowls and top with pumpkin seeds, and sauce.
If you’re not vegan/vegetarian serve it with an egg, fish or meat.
Enjoy!