You'll feel so good after this meal you'll want to hit the gym in an effort to do it justice... OR it will give you an excuse to have dessert -- honestly, a win either way.
You will need
- 2 medium sweet potatoes, sliced into 1 cm thick slices
- 400 g tin chickpeas, rinsed and drained
- Pinch of salt
- Pinch of chilli powder
- 1 cup quinoa
- 2 cups vegetable stock
- 1 cup edamame beans
- 1 avocado, sliced
- 1 cup red cabbage, finely sliced
- 2 radishes, finely sliced
- 2 tablespoons of toasted mixed pumpkin and sunflower seeds
- 300 g tempeh, sliced into strips
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons water
- 1 teaspoon sesame oil
- 1/4 cup tahini
- 1 clove garlic
- 3 teaspoons lemon juice
- 1/4 cup almond milk
- Pinch of salt
30 mins to prep
25 mins to cook
Preheat oven to 200°C if fan-forced (220°C conventional).
Spread sweet potatoes and chickpeas over one or two large oven trays. Drizzle with oil and sprinkle with salt and chilli powder. Bake for 20 minutes or until sweet potatoes and chickpeas are lightly browned.
Meanwhile, rinse quinoa well and place in a medium sized saucepan. Cover with vegetable stock and boil for 15 minutes or until stock is absorbed and quinoa is soft.
To make marinated tempeh, mix peanut butter, soy sauce, maple syrup, water and sesame oil in a small bowl. Pour over tempeh strips and toss to coat.
Heat a large frypan over medium heat. Fry tempeh on each side for 2-3 minutes or until well browned.
To make tahini dressing, mix all ingredients together in a small bowl.
To assemble bowls divide sweet potato, chickpeas, quinoa, edamame beans, avocado, and cabbage between four bowls, placing each ingredient one next to the other. Sprinkle over seeds and drizzle over tahini dressing. Serve.