Tempeh Chickpea Quinoa Bowl

What you need

Ingredients

Measured for 4 servings.

• 360 gTempeh
• 260 gChickpeas Cooked
• 320 gQuinoa, cooked
• 160 gBroccoli
• 120 gBell Pepper
• 10 mlOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Tempeh Chickpea Quinoa Bowl: 360 g Tempeh, 260 g Chickpeas Cooked, 320 g Quinoa Cooked, 160 g Broccoli, 120 g Bell Pepper, 10 ml Olive Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Tempeh in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.

4. 04

   Divide Tempeh Chickpea Quinoa Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.