Mon Mar 04 2024
Lemon-Marinaded Tempeh Chickpea Bowl
This recipe truly brings the most delicious lemon marinade. The marinade comes together with seven ingredients, so it’s perfect to whip up anytime, and is easy to make. For this bowl, the marinade is paired with a mix of tempeh and chickpeas along with bulgur and greens.
SERVINGS:
COOKING TIME:
Ingredients
Marinade
- 230 g chickpeas, strained and rinsed
- 200 g tempeh, cubed
- 1 lemon, zest + juice
- 1 tsp dried thyme
- 5 garlic cloves, finely chopped
- 3 tbsp olive oil
- salt and pepper to taste
Bulgur
- 1/2 cups bulgur
- 150 g cucumber, cubed
- 1 tbsp dried oregano
- 1 tbsp apple cider vinegar
- salt to taste
Other
- 100 g sunflower sprouts
- 60 g plant-based feta cheese
Instructions
- Start by preparing the marinade by combining all ingredients (chickpeas, tempeh, lemon, thyme, garlic, olive oil, salt and pepper) in a bowl. Cover and leave to marinate for at least 1 hour, or leave in the fridge overnight.
- Cook the bulgur according to package instructions.
- Meanwhile the bulgur is cooking, heat a skillet to medium heat and add the marinade tempeh/chickpea mixture. Cook until golden brown, about 12 minutes. You might need to add extra oil to keep from sticking to the skillet. Set a side.
- To the cooked bulgur, add cucumber, oregano, apple cider vinegar and salt, mixing to combine.
- To assemble the bowl add the cooked tempeh/chickpeas, bulgur and sunflower sprouts to a bowl, and finish by crumbling plant-based feta cheese on top.