Ingredients
Scale
- 1/2 butternut squash or pumpkin of any kind
- 200 g tempeh
- 1/2 cup of quinoa
- 3–4 cup of tightly packed kale
- 1 purple onion
- 2 tbsp of black sesame seeds
- 3 mandarine, juice
- 1 lime, juice
- 2 tbsp maple syrup
- 1 tbsp tahini
- 1 tsp mustard
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- salt, pepper
Instructions
- Cut tempeh into small cubes. Mix together juice of one mandarine, one tablespoon of maple syrup garlic powder, red pepper flakes, salt and pepper in a bowl and add tempeh. Marinade for at least 30 minutes.*
- Preheat oven to 200°C.
- Peel then cut pumpkin into small cubes and arrange them on one side of a baking tray in a single layer. Season with salt and pepper.
- Place tempeh on the baking tray too. Bake tempeh and pumpkin for 25-30 minutes.
- Meanwhile cook quinoa in slightly salted water.
- For the dressing combine tahini, one tablespoon of maple syrup, juice of two mandarines and one lime, mustard and black pepper. Add water if too thick.
- Prepare kale by removing stems then tearing into small pieces. Add leaves to a large bowl with the dressing and massage them together for 2-3 minutes.
- Add cooked quinoa, baked tempeh and pumpkin, sesame seeds and mix well together. Serve warm or cold. Enjoy!
Notes
*Marinade tempeh overnight for the best result.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad