Spicy tempeh, fresh avocado, roasted sweet potatoes and lots of colorful vegetables. I could eat this colorful plate every day. It comes with a simple peanut sauce.
Rainbow Bowl
Gang: UncategorizedServings
2
servingsPrep time
30
MinutenCooking time
20
MinutenCalorieskcal
Ingredients
1 cup quinoa
1 sweet potato
250 g pickled tempeh
1 bell bell pepper
150 g raw red cabbage
150 g raw beet
150 g green salad
1 avocado
1 tomato
- Dip & Topping
2 tbsp peanut butter
2 tsp soy sauce
1 tsp tahini
1 tbsp lemon juice
100 ml oat drink
some sesame
Directions
- Boil the quinoa briefly with twice the amount of water, then leave to soak for 15 minutes. Add a little salt.
- Slice the sweet potatoes and fry them in a pan in olive oil until golden brown on both sides. Cut the tempeh and bell bell pepper into strips. Fry both together in a pan in a little olive oil until crispy. Add a little salt.
- Grate the beet with a grater. Chop the green salad and the red cabbage. Cut open the tomato and avocado.
- Arrange all ingredients on a plate and sprinkle with sesame seeds. For the sauce, mix all ingredients.