TEMPEH FUSION BOWLS
The name ‘tempeh fusion bowls’ came about from the blend of Indian and Japanese flavours in this meal! Tandoori spiced tempeh and chickpeas combine with warm rice, feta and a tangy, fresh salad.
I have to admit this is the first meal I’ve made using tempeh. It’s quite good actually – it has a nice nutty texture and flavour, and doesn’t crumble like you might expect it to. Even Royce declared it “not bad”! If it feels a little too far out of your family’s comfort zone, you can turn this meal into ‘chicken fusion bowls’ by using diced chicken thighs instead.
TEMPEH FUSION BOWLS
The name ‘tempeh fusion bowls’ came about from the blend of Indian and Japanese flavours in this meal! Tandoori spiced tempeh and chickpeas combine with warm rice, feta and a tangy, fresh salad.
Ingredients
TEMPEH AND CHICKPEAS
- 2 Tbsp tandoori paste
- 2 Tbsp plain, unsweetened yoghurt
- 1 Tbsp cold water
- 1 tsp garlic powder
- 250 g tempeh (8.8oz)
- 400 g canned chickpeas (14oz)
SALAD
- 1/4 small green cabbage
- 45 g baby spinach (1.6oz)
- 2 Tbsp lime juice
- 2 tsp soy sauce
- 1 tsp sesame oil
TO SERVE
- 1 Lebanese cucumber
- 80 g feta (2.8oz)
- 2 x 250g microwave pouches brown rice (2 x 8.8oz)
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 1/4 cup mayonnaise (60ml)
Instructions
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
COOK TEMPEH AND CHICKPEAS
In a medium-sized bowl, whisk together tandoori paste, yoghurt, water and garlic powder. Thinly slice tempeh and lay slices out on a large board (or on the baking tray). Brush tandoori mixture over the top, flip over and brush the other side. Drain chickpeas and add to bowl with remaining tandoori mixture (there should be about half left). Toss to combine.
Arrange tempeh and chickpeas on prepared tray and bake for 20 minutes, until golden around the edges.
MAKE SALAD
Meanwhile, finely shred cabbage and combine in a large bowl with the spinach. Whisk together lime juice, soy sauce and sesame oil. Season with a little salt and pepper. Pour over the salad and toss to combine.
PREPARE SERVING INGREDIENTS
Dice cucumber and feta. Microwave rice according to instructions on the packet. Whisk together yoghurt and mayonnaise and season to taste with salt and pepper.
SERVE
Divide salad between individual serving bowls. Top with rice, tempeh, chickpeas, cucumber and feta. Finish with a generous dollop of yoghurt mayo.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure tandoori paste and tempeh are gluten-free. Use gluten-free soy sauce and mayonnaise.
INGREDIENT SWAPS / NOTES: If tempeh and chickpeas are a bit far out of your comfort zone, you can have this as a non-vegetarian meal instead. Use 600g / 1lb 5oz diced boneless, skinless chicken thighs, toss with the tandoori paste and bake for an extra 5 minutes. You can use half a telegraph cucumber instead of a Lebanese cucumber.
REDUCED CARB OPTION: This is quite a filling meal. For a lower carb option, reduce the quantity of brown rice to one pouch.
STORING AND REHEATING: You can store salad, cucumber, feta and yoghurt sauce together. For best results, I like to reheat tempeh and chickpeas with a little oil in a frying pan. Otherwise, reheat together in the microwave with the rice.
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