SERVES 2-3 | TAKES 20 MINUTES
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This meal is a delicious warm salad perfect for any season! Tempeh is a perfect source of plant protein, while the brown rice is rich in complex carbohydrates and fibre for your gut microbiome. The unhulled tahini in the dressing is a great source of calcium along with a healthy source of fats for hormone health and also helps you feeling fuller for longer.
INGREDIENTS
1 cup brown rice
1 cup frozen green peas
2 cups baby spinach leaves
2 cups pumpkin cubes
200g tempeh, cubed
Pumpkin seeds and black sesame seeds to top
Green Tahini Sauce
2 tbsp unhulled tahini
1 bunch parsley
1/2 can chickpeas
1/2 lemon
2 garlic cloves
Handful of spinach
1/3 cup water
Salt & pepper
METHOD
Start by preparing the pumpkin (as this takes the longest to cook) by steaming them until slightly soft, and then baking them in the air-fryer for 20 minutes at 170 degrees Celcius until golden. or alternatively you can skip the steaming and cook them only in the oven, it will just take a little longer.
Next, cook the rice according to packet instructions.
While the rice is cooking, make the green tahini sauce by blending all the ingredients together until smooth.
Then cook the tempeh either by pan frying, or placing them in the air fryer/oven for the remaining 10 minutes with the pumpkin.
Once the rice is finished cooking, mix in the spinach and frozen peas (as this will naturally cook them), tempeh and pumpkin.
Serve the rice mix in a bowl, and pour over the greens dressing (measuring with your heart), top with pumpkin and black sesame seeds and enjoy!