Tempeh Vegan Salad Bowl

For the Tempeh

1 fat clove of garlic

1/2 onion

1/2 tsp cumin

1/4 tsp ground coriander

1 tsp chipotle paste

1 heaped tsp tomato paste

1 tbsp honey

Zest of 1/4 orange

200g Tempeh (I used Tofoo Co)

Pinch of salt and black pepper

125ml water

Rice

100g rice

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp mint

Zest of 1/2 orange

1 clove (spice)

250ml water

Salsa

1 handful cherry tomatoes

1/4 onion

3 tbsp diced spring onion

Juice from 1 wedge of lemon

1/2 clove garlic

1/4 tsp chilli powder

1/4 tsp smoked paprika

1/2 tsp oregano or mint

Salt n pepper

To dress

1 tbsp soya yoghurt

1 tbsp spring onion

Black onion seeds

Segments of 1/2 orange

Corn

Black olives

Salt

*optional extra - Feta cheese - goes amazing!

Combine the ingredients for the tempeh in a bowl minus the water and add diced tempeh. Allow to marinade for a minimum of 30 mins but ideally 2-6 hours.

Meanwhile prepare the rice by rinsing thoroughly under cold water and adding to a saucepan along with the herbs and spices. Cover with water and cook over a low heat with a lid. Allow to cool.

Make the salsa separately, dicing all of the ingredients and mixing very well. This will store in the fridge for 2 to 3 days but will change its texture the longer you keep it.

When the marinade is complete, preheat your oven to 180°C, add water to the tempeh and cook on the middle shelf for 25 to 30 minutes until the tempi as a nice colour and the source has reduced.

When cooked you can arrange your bowl by placing your rice, tempeh and salsa together, adding black olives, black onion seeds, corn, spring onion, salt, soya yoghurt and finally dressing with orange juice.

Combine the ingredients in a bowl for a great summer side salad bursting with flavour and fibrous goodness or even add to tortilla for burritos. Optional extras such as guac and cheese at your discretion ;).

Serves 2 - per serving

Cals: 525

P: 35 C: 50 F: 18 Fibre: 11