Lemon Tempeh Bowl with Broccoli
over couscous & mesclun with almonds & gomashio
Tempeh originates from Indonesia and is made from fermented soybeans. This tempeh is full of protein and iron, which makes it very suitable as a meat substitute.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Diced tempeh
(Contains Soy, Wheat)
½ piece
Garlic
¼ piece
Lemon
200 g
Broccoli
10 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
50 g
Lemon mayonnaise with black pepper
(Contains Egg, Mustard, Soy)
30 g
Mesclun
½ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
½ sachet(s)
Za'atar
(Contains Sesame)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
1 tablespoon
Water
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
Mustard
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a salad bowl.
- Add the couscous, then cover and allow to stand for 8 minutes.
- Shortly before serving, fluff through the couscous with a fork.
- Add the za'atar and drizzle with extra virgin olive oil as preferred.
Did you know... wholegrain couscous contains 5 times more vitamin B2 and 3 times more vitamin E than regular couscous.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the tempeh for 4 - 5 minutes.
- Meanwhile, quarter the lemon. Crush or mince the garlic.
- In a small bowl, combine the garlic, honey and mustard with the juice of a quarter lemon per person. Season to taste with salt and pepper.
- When the tempeh is done, add the sauce and fry for 1 more minute.
- Cut the head of the broccoli into florets and dice the stem.
- Transfer to a microwave-safe bowl and add the water (see pantry for amount). Cover the bowl with plastic wrap and pierce the surface several times.
- Microwave on high for 2 - 3 minutes or until done. Carefully remove the plastic wrap and season to taste with pepper.
- Meanwhile, roughly chop the almonds.
- Serve the mesclun on plates.
- Top with the couscous, tempeh, broccoli and almonds. Drizzle with the mayonnaise (see Tip).
- Garnish the broccoli with the gomashio-herb mix. Serve with the rest of the lemon wedges.
Health Tip: this meal is high in calories. If you're watching your calorie intake, serve just half of the mayonnaise.