Crispy Tempeh Bites with Cauliflower Rice and Asian Dressing
Containing so many of my favourite ingredients, this bowl really is a recipe for success - high in protein, exceptionally high in fibre and the Crispy Tempeh Bites... well they're just a crowd pleaser!
The Bites are made crispy by firstly dunking them in a simple batter of chickpea flour, coconut milk and water, then they're coated in a seedy mix which when baked, becomes beautifully crispy. I admit, it takes a little more time to prepare these Bites then a simple stir fried tempeh, but life is for living (and eating good food) right?! If taking 15 minutes to prepare these at the end of a working day doesn't seem feasible, then make the bites one day ahead of time or save this bowl for the weekend. Once you've made them a few times, the process of coating the Bites also becomes much quicker.
Let's also take a moment to celebrate the use of hemp seeds in this recipe. These small, pale beige seeds derived from the edible part of the hemp plant are incredibly nutrient dense, which is why they make it to the top of my Pantry Staples list. Each tablespoon offers all 9 essential amino acids, iron, zinc and ALA Omega-3 fatty acids, which also just happen to be many of the nutrients that I see conventional diets (plant-based and carnivorous included) lacking.
Take piccies of your creations and share them with me @nutritionelly. I hope you enjoy!
Ingredients (Serves 2)
180g tempeh, diced
3 tbsp sesame seeds
3 tbsp hemp seeds
3 tbsp chickpea flour (besan flour)
2.5 tbsp coconut milk
1 tbsp water
The Rest of the Bowl
½ cauliflower, made into rice
1 bunch Chinese broccoli
1 bunch bok choy
½ head broccoli
1 – 2 tbsp avocado oil
Pinch of organic turmeric powder
3 tbsp coconut aminos
the juice of ½ a lemon
½ clove garlic
2 cm cube of ginger
Heat the oven to 180 and then get started on the tempeh bites
Combine milk, water and chickpea flour in a bowl to make a batter
In a separate bowl combine the flour, seeds and salt
Coat tempeh in the batter and allow excess batter to drip off, then dunk in the seeds to coat and place on a baking tray once done
Repeat until all tempeh has been coated and bake for 20minutes or until golden
While baking, prepare the dressing. Simply blend all ingredients in a blender and let sit
Prepare the vegetables next
Heat a medium pan over moderately high heat.
Pulse the cauliflower in a blender until you have rice size granules. Add to the pan, sprinkle with salt, turmeric and a dash of avocado oil and cook for a few minutes. Once heated and slightly soft, divide between two serving bowls
Next add broccoli florets, Chinese broccoli and bok choy to the pan. Sauté until cooked
Divide cooked vegies and the avocado between two serving bowls
Remove gems from the oven and add to the bowls
Coat with the dressing and serve