Tempeh bowl with spelt, edamame and peanut dressing
Crispy pan-fried tempeh on spelt with edamame, red cabbage, carrot, cucumber and avocado, topped with a creamy peanut and lime dressing.
Prep15 min
Total45 min
Servings2
Protein per servingapprox. 42 g
Ingredients
serves 2
120 g spelt, e.g. pearled spelt
200 g tempeh
1 tbsp olive oil
2 tbsp soy sauce
150 g edamame (frozen, shelled)
100 g red cabbage
1 carrot
½ cucumber
1 avocado
2 tbsp peanut butter
Juice of one lime
1 tsp maple syrup
1 tsp grated ginger
1 tbsp sesame seeds
Method
Cook the spelt in salted water according to the packet instructions. Depending on the type, this takes 20 to 45 minutes.
Cut the tempeh into thin slices and fry in the oil over medium heat for 3 to 4 minutes per side until golden. Deglaze with 1 tbsp soy sauce.
Cook the edamame in boiling water for 3 minutes and drain. Finely shred the red cabbage, grate the carrot and slice the cucumber and avocado.
For the dressing, stir together the peanut butter, remaining soy sauce, lime juice, maple syrup and ginger, then gradually stir in 3 to 4 tbsp warm water.
Arrange the spelt, tempeh and vegetables in bowls, drizzle with the dressing and sprinkle with sesame seeds.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
Tempeh is fermented and provides plenty of protein and fibre.
