A simple colourful meal that is perfect for sharing.
I love this dish because similar to the colourful mango quinoa bowl, it is perfect for sharing. You prepare all the individual parts and let people plate themselves (or you plate for them if you want to make it look pretty).
This dish is originally from a Sainsbury’s magazine and was created by Amelia Sandy for the Living Well recipe collection. At first glance seemed a bit too “hipster” for my taste. However, I do love tempeh and I am always looking for new ways to prepare it, so I gave it a try. The quick marinade you create for the tempeh in this recipe is delicious.
I did alter the recipe quite a bit because originally it had a completely different dressing. However, I am not a big fan of tahini and so the original tahini dressing was too strong for my taste. So I changed that. I also added way more spinach to make this dish more nutrious and filling, but of course that also means that it becomes a sharing platter because there is no way that anyone can fit 50 grams of fresh spinach on their plate, in addition to everything else!
One more tip: If you’re not a big fan of pickled red cabbage you can always use precooked beetroot and slice them in small pieces.
10 minutes preparation + 20 minutes cooking — serves 2 to 3
- 120 grams wild rice mix
- 1 large sweet potato
- 200 grams tempeh
- 100 grams fresh baby spinach
- 1 avocado
- 1 can pickled red cabbage
- 4 teaspoons olive oil
- 2 teaspoons garlic granules
- 2 tablespoon maple syrup or honey
- 3 tablespoons soy sauce (reduced salt)
- 1 teaspoon paprika
- 3 tablespoons oil
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- Sea salt
- Boil a liter of water in a kettle.
- Preheat the oven to 200 degrees.
- Wash the rice.
- Wash and scrub the sweet potato.
- Cut the sweet potato into 1.5 cm pieces (leave the skin on).
- Cut the tempeh into 2cm pieces.
- Mix the sweet potato pieces with 2 teaspoons of olive oil, a teaspoon of garlic granules and some sea salt.
- Cook the rice in a pot with the preboiled water for c. 19 minutes.
- Put the coated sweet potato pieces in an oven dish or on a baking tray and roast in the oven for c. 20 minutes.
Preparing the dressings and sides
First prepare the marinade of the tempeh so you can add the tempeh to the oven. Then continue with the dish’s dressing and other sides.
- Mix two teaspoons of olive oil, one tablespoon of maple syrup/honey, 2 tablespoons of soy sauve, and one teaspoon of paprika powder and garlic granules each into a marinade.
- Toss the tempeh pieces in the marinade.
- Line a baking tray with baking paper and add the marinated tempeh pieces to the tray.
- Roast the tempeh in the oven with the sweet potato for 15 minutes (I usually put the tray of tempeh below the sweet potato).
- Prepare a dressing by mixing three tablespoons of (olive) oil, 1 tablespoon tahini, 2 tablespoons lemon juice, 1 tablespoon honey, and one tablespoon soy sauce.
- Drain the picked cabbage and keep aside.
- Slice the avocado in half length wise and peel.
- Remove the avocado pit and slice each side into small cubes.
- Wash the fresh spinach.
Bringing it all together
- Drain the rice.
- Remove the sweet potato and tempeh from the oven, and serve with the rice, avocado pieces, pickled cabbage and fresh spinach. Pour over as much or as little dressing as you like.
Enjoy your meal!
Did you like this?
Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!