Lemon-Lime Tempeh Bowl with Broccoli

Name: Lemon-Lime Tempeh Bowl with Broccoli over couscous & mesclun with almonds & gomashio
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 160 g Diced tempeh; 1 piece Garlic; 360 g Broccoli; 20 g Salted almonds; 150 g Wholewheat couscous; 100 g Lemon mayonnaise with black pepper; 60 g Mesclun; 1 sachet(s) Gomashio-herb mix; 1 sachet(s) Za'atar; ½ piece Persian cucumber; ½ piece Lime; 350 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; 2 tablespoon Honey [or plant-based alternative]; 1 tablespoon Mustard; to taste Extra virgin olive oil; to taste Salt and pepper

over couscous & mesclun with almonds & gomashio

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Tempeh originates from Indonesia and is made from fermented soybeans. It's full of protein and iron, which makes it a great meat substitute!

Tags:

Veggie

Allergens:

Tarwe

•Soja

•Gluten

•Amandelnoten

•Pinda's

•Ei

•Mosterd

•Sesamzaad

•Selderij

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

80 g

Diced tempeh

(Contains: Tarwe, Soja, Gluten)

½ piece

Garlic

200 g

Broccoli

10 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

75 g

Wholewheat couscous

(Contains: Tarwe May be present: Soja, Lupine, Mosterd)

50 g

Lemon mayonnaise with black pepper

(Contains: Soja, Ei, Mosterd)

30 g

Mesclun

½ sachet(s)

Gomashio-herb mix

(Contains: Sesamzaad, Selderij)

½ sachet(s)

Za'atar

(Contains: Sesamzaad)

¼ piece

Persian cucumber

¼ piece

Lime

Not included in your delivery

175 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

1 tablespoon

Honey [or plant-based alternative]

½ tablespoon

Mustard

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3994 kJ

Calories955 kcal

Fat50.8 g

Saturated Fat5.4 g

Carbohydrate83 g

Sugar23.3 g

Dietary Fiber15.7 g

Protein36.6 g

Salt1.9 g

Potassium423.6 mg

Calcium71.2 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Pan

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Prepare the stock in a pot or saucepan.
Add the couscous, then cover and allow to stand for 8 minutes.
Shortly before serving, fluff through the couscous with a fork.
Add the za'atar and drizzle with extra virgin olive oil as preferred.

Did you know... wholegrain couscous contains 5 times more vitamin B2 and 3 times more vitamin E than regular couscous.

Boil plenty of salted water in a pot or saucepan.
Cut the head of the broccoli into florets and dice the stem. Boil the broccoli for 5 - 7 minutes, then drain and set aside. Season to taste with salt and pepper.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
When the oil is nice and hot, fry the tempeh for 4 - 5 minutes.

Meanwhile, dice the cucumber and roughly chop the almonds.
Quarter the lime. Crush or mince the garlic.
In a small bowl, combine the garlic, honey and mustard with the juice of a quarter lime per person. Season to taste with salt and pepper.
When the tempeh is done, add the sauce and fry for 1 more minute.

Serve the mesclun on plates.
Top with the couscous, tempeh, broccoli, cucumber and almonds. Drizzle with the mayonnaise (see Tip).
Garnish the broccoli with the gomashio-herb mix. Serve with the rest of the lime wedges.

Health Tip: this meal is high in calories. If you're watching your calorie intake, serve just half of the mayonnaise.