Spicy tempeh poke with beetroot + quinoa salad

Spicy tempeh poke with beetroot + quinoa salad

By
From
Poke
Serves
4
Photographer
Matt Russell

This vegan poke is such a colourful and vibrant dish, full of fresh vegetables and subtle spice and packed with protein.

Ingredients

Quantity Ingredient

Poke

Quantity Ingredient
350g tempeh, cut into 2 cm cubes
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons chilli powder
2 lemons, zested

Salad

Quantity Ingredient
100g quinoa
2 beetroot, cooked and cut into 1 cm cubes
100g tinned chickpeas, drained and rinsed
2 handfuls spinach, torn
2 carrots, peeled and julienned
2 teaspoons white sesame seeds, toasted
2 roasted red peppers, cut into 5 mm cubes

Dressing

Quantity Ingredient
1 tablespoon tabasco
200ml olive oil
2 limes, juiced
2 teaspoons mirin
2 teaspoons soy sauce
2 garlic cloves, peeled and crushed
2 shallots, finely chopped

Method

  1. Preheat the oven to 180°C.
  2. For the poke, toss together the tempeh, spices and lemon zest. Arrange the coated tempeh on a lightly oiled baking tray and roast in the oven for 20 minutes.
  3. To make the salad, rinse the quinoa in cold water. Transfer to a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes. The grains will swell but should still have a little bite. Once cooked, drain well and place in a bowl to cool. Add the remaining salad ingredients to the quinoa.
  4. Whisk together the dressing ingredients and pour over the salad. Toss gently to combine.
  5. To serve, divide the salad among 4 plates and scatter the roasted tempeh over the top.
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