Whenever we see the word 'tempeh', the most exotic place pops into our heads. The sound of the ocean waves crashing on the shore, the breeze that moves the palm trees' large leaves and, of course, this delicious exotic bowl beside our sun lounger. Although the weather might not be as great as it is on our tropical island, this tempeh bowl takes you better places. Trust us.
COOKING TIME: 10 minutes // SERVINGS: 1 // MEAL: LUNCH
INGREDIENTS
- 10 brussels sprouts (two handfuls)
- 1/3 zucchini, cubed
- 80g or 1 cup cubed tempeh
- 2 tablespoons soy sauce or Tamari
- 1 cup cooked couscous
- 3 cups lettuce or any green leaf you fancy
- 1 tbsp tahini
- 1 tbsp maple syrup
STEP-BY-STEP
1. Start off by trimming the stem of your sprouts and remove the dirty outer leaves. Rinse them with water and thinly slice them. They should be almost falling apart.
2. In a bowl, add the cubed tempeh and let it marinate in the soy sauce, we used about a tablespoon for this. Then microwave for 30 seconds on 900W so the tempeh softens. This will make it easier to brown in the pan.
3. In a pan on high heat, sautée the sprouts, zucchini and the marinated tempeh. Add another tablespoon of soy sauce, some pepper and any other spices you fancy. We kept it really simple and just used the soy sauce to taste the mixture.
4. In the meantime, prepare the couscous as indicated by the package.
5. Once the tempeh has browned and the sprouts are soft, turn off the heat. Use the lettuce mix as the base of your bowl, add the tempeh-sprouts mix, the couscous and drizzle some tahini and maple syrup on top. Enjoy!
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