Salad with Sticky Tempeh and Omelette
with bell pepper and beansproutsCalories
:
555 kcalProtein
:
32g proteinTotal
:
20 minutesDifficulty
:
Easy-30% carbs
Calorie Smart
Extra Veggies
High Protein
Allergens:
- Amandelnoten
- Pinda's
- Ei
- Tarwe
- Soja
- Gluten
- Sesamzaad
- Noten
- Sesamzaad
- May contain traces of allergens
- Walnoten
- Paranoten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
This recipe provides 265 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Bell pepper
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
1 piece
Egg
(Contains: Ei)
½ piece
Carrot
1 piece
Little gem
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
20 g
Ginger stir-fry sauce
(Contains: Soja, Gluten, Sesamzaad)
25 g
Beansprouts
¼ piece
Lime
10 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad, Walnoten, Paranoten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2321 kJ
Calories555 kcal
Fat31.5 g
Saturated Fat4.9 g
Carbohydrate34.3 g
Sugar25.4 g
Dietary Fiber8.3 g
Protein32 g
Salt2.1 g
Potassium400.6 mg
Calcium26.6 mg
Iron0.4 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
•Fryingpan with lid
•Small Bowl
•Grater
•Large Frying Pan
Cooking Steps
1
- Slice the bell pepper.
- Roughly chop the almonds. Heat a large frying pan without any oil over medium heat. Toast the almonds for 2 - 3 minutes, then remove from the pan and set aside.
- Heat the olive oil in the same frying pan over medium heat. Fry the bell pepper for 3 - 4 minutes with the lid on. Remove from the pan and set aside to cool down.
- In the meantime, beat the eggs in a small bowl and season with salt and pepper.
2
- Pour the eggs into the same frying pan, then fry the omelette for 2 - 3 minutes on each side. Remove from the pan and set aside when finished.
- In the meantime, grate the carrot and cut the little gem into fine strips. Add both to a salad bowl.
- Add the tempeh to the same pan as the egg. Fry for 4 - 5 minutes, adding the ketjap in the last 30 seconds. Stir well and turn off the heat.
3
- Boil some water in a kettle to rinse the beansprouts. Put the beansprouts in a colander and pour over the boiling water for about 30 seconds.
- Add the ginger stir-fry sauce and beansprouts to the salad.
- Cut the lime into wedges and sprinkle the juice of half a wedge per person over the salad.
- Mix the bell pepper into the salad.
4
- Serve the salad on deep plates.
- Cut the omelette into strips. Serve the omelette and tempeh on top of the salad.
- Garnish with the salted peanuts and almonds.
- Serve with a wedge of lime and squeeze the juice to taste.
