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–+ servings

BBQ Tempeh with Quinoa, Corn, Spicy Chickpeas & Greens

The Balanced Kitchen
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 1 serving

Ingredients
  

If using shop-bought pre-prepared tempeh

  • 1/2 packet BBQ Sauce Tempeh

To make your own

  • 200 g tempeh cut into finger sized strips

Sauce

  • 2 TBSP tomato paste
  • 1 tsp brown sugar
  • 1 TBSP red wine vinegar or use lemon juice
  • 1 tsp ground dried garlic
  • 1 tsp wholegrain mustard
  • 1 tsp sweet smoked paprika
  • 1 TBSP liquid smoke
  • 1 tsp dried onion granules

Remaining ingredients

  • 1 cup spinach
  • 1 cup watercress
  • 1 cup fresh coriander leaves
  • 1/2 cup steamed broccoli
  • 1/2 cup cooked quinoa
  • 3 cherry tomatoes
  • 1/4 cup corn
  • 2 spring onions
  • 1/4 cup cooked soya beans
  • 1/4 cup cooked frozen peas
  • 1 TBSP sesame seeds
  • 1/2 lime

Spicy Chickpeas

  • 100 g cooked chickpeas
  • 1 tsp sweet smoked paprika
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 TBSP tamari
  • 1 tsp rapeseed oil
  • 1 tsp mild chili powder

Instructions
 

Tempeh

  • If using shop-bought tempeh - cook as per packet instructions.
  • If making your own sauce, simply mix all of the sauce ingredients in a small bowl, then coat the tempeh strips in the sauce. Place on a baking tray and oven bake for about 15mins.

Spicy Chickpeas

  • Place the cooked chickpeas, paprika, cinnamon, cumin, coriander, tamari, oil and chili powder into a frying pan, mix together and fry over medium heat for a few minutes until they start to crisp and dry out.

Build the dish

  • Once the tempeh is cooked, assemble the bowl by adding all of the ingredients - using my picture as guidance. Finish with a sprinkle of sesame seeds and a squeeze of lime juice.
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