Tempeh Shawarma Bowl with Quinoa and Herb Tahini

Ingredients

• 250 g tempeh
• 300 g cooked quinoa
• 150 g cucumber
• 150 g cherry tomatoes
• 100 g red cabbage
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1.5 tbsp extra-virgin olive oil
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1.5 tsp smoked paprika
• 0.5 tsp ground turmeric
• 2 cloves garlic
• 12 g fresh parsley
• 0.5 tsp fine sea salt

Instructions

1. Slice the tempeh into thin 5 mm planks — thinner slices catch far more spice crust than cubes do. Steam them in a covered pan with 3 tbsp water over medium heat for 4 minutes to soften the block and mellow its bitterness, then pour off any water left.
2. Toss the warm tempeh with the ground cumin, ground coriander, smoked paprika, ground turmeric, half the fine sea salt and 1 tbsp of the olive oil until every plank is rust-coloured.
3. Return the pan to medium-high heat with the remaining olive oil and lay the tempeh out in a single layer. Cook 3 minutes per side, undisturbed, until the spice crust is dark and the edges have gone visibly crisp and slightly curled.
4. Meanwhile whisk the tahini with the lemon juice, grated garlic, remaining salt and 3-4 tbsp cold water. It will seize thick before it loosens — keep adding water a teaspoon at a time until it ribbons off the whisk. Stir in most of the chopped fresh parsley.
5. Dice the cucumber, halve the cherry tomatoes and shred the red cabbage as finely as you can; thin shreds soften slightly under the dressing instead of staying woody.
6. Warm the cooked quinoa and divide it between two bowls. Arrange the salad and hot tempeh on top, drizzle generously with the herb tahini and finish with the reserved parsley.

Nutrition (per serving)

Calories

662

Protein

37.5 g

Fat

35.5 g

Carbs

58.6 g