MIXED VEGETABLE TEMPEH BOWL
Tempeh recommendation: Natural tempeh made from black beans
A colorful mix of roasted vegetables, crispy tempeh and hearty beans makes this bowl a real highlight! Aromatic spices such as paprika powder, cumin and turmeric give the dish a warm note, while crunchy vegetables and protein-rich beans provide the perfect mix of nutrients. Simple, delicious and full of energy!
2 servings
30 min
Ingredients
- 200 g tempeh
- 200 g pumpkin, diced
- 1 sweet potato, diced
- 100 g cauliflower florets
- 100 g broccoli florets
- 1 small tin of mixed beans (kidney beans, white beans, cannellini beans)
- 2 tbsp olive oil
- 1 tsp paprika powder
- 1 tsp cumin
- 1 tsp turmeric
- salt and pepper to taste
Preparation
- Fry the vegetables: Fry the pumpkin, sweet potato, cauliflower and broccoli in a pan with olive oil, paprika powder, cumin, turmeric, salt and pepper over a medium heat for about 15-20 minutes until everything is soft and lightly browned.
- Prepare the tempeh: Cut the tempeh into cubes and fry in a separate pan in a little rapeseed oil until golden brown.
- Beans: Drain the bean mix and heat briefly.
- Serve: Arrange the fried vegetables, tempeh and the bean mix in two bowls. Garnish with a little fresh pepper or herbs to taste.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
