SERVES 3 | TAKES 30 MINUTES
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This is another excellent meal prep lunch recipe! The quinoa provides an excellent source of complex carbohydrates and fibre for energy and to feed a healthy gut microbiome. While tempeh acts as the source of protein to help you feel full for longer and promote muscle growth and recovery. Healthy fats are coming from the tahini in the dressing, the olives, and also the almonds. Almonds are also rich in vitamin E, which protects against free radicals and reduces inflammation, maintains the skin barrier, and plays an important role in supporting a healthy immune system. Healthy fats are also essential for the absorption of fat soluble vitamins, including vitamin K, which is present in this recipe in the kale.
INGREDIENTS
3/4 cup quinoa (dry)
2-3 cups pumpkin, cubed
300g tempeh, cubed
3 cups chopped kale
1/2 cup olives
1/2 cup dry roasted almonds
1 large handful fresh coriander, chopped
1 large handful fresh parsley, chopped
Dressing
1/2 lemon, juiced
2 tsp dijon mustard
1 tbsp unhulled tahini
Salt & pepper
Water to mix
METHOD
First, steam the pumpkin until slightly soft (this speeds up cooking time, but if you prefer to roast completely in the oven that works too!)
Once cooked, place the pumpkin along with the tempeh in the air fryer or oven and bake at 170 degrees Celcius for 20 minutes or until lightly golden.
While the pumpkin and tempeh are baking, cook the quinoa according to packet instructions.
Prepare the salad dressing by combining all Dressing ingredients in a small bowl and mixing until well combined, adding the water bit by bit until a thin dressing consistency is reached.
Lightly steam or sautè the kale until soft and vibrant green.
Once the quinoa, pumpkin, and tempeh are cooked, place them in a large bowl, along with the steamed kale, fresh herbs, olives, and almonds.
Pour over the dressing and mix until well combined.
Enjoy either on it’s own or top with some homemade hummus for extra fibre and flavour and sauerkraut for added gut health benefits!