This bowl is one of my favorite lunches. It’s fresh, super healthy, colorful and so tasty. Crispy tempeh, pickled red cabbage, creamy avocado and a sweet basil dressing. If you never tried tempeh before you should give it a go, it’s a great source of protein.


For the baked tempeh:
200g of tempeh
2 ml ginger powder
1 tbsp tamari
1 clove of garlic, minced
Drizzle of olive oil

For the basil dressing:
1/2 avocado
1 lemon, the juice
20g basil
2 tbsp oat milk
1 tsp agave syrup
1 tsp apple cider vinegar

For each bowl:
100g baked tempeh
150g roasted broccoli
1/2 avocado, sliced
2 tbsp beetroot hummus (find recipe here <–click)
3 tbsp brown rice
2 tbsp pickled red cabbage (home made or store bought)
2 handfuls of baby spinach
Drizzle of the basil dressing
Fresh basil
Hemp seeds

1. Preheat the oven to 175°C. Cut your tempeh into small cubes and put in a glass oven tray. Add the ginger powder, tamari, garlic and olive oil and make sure all the tempeh pieces are covered with the marinade. Bake in the oven for 15-20 minutes.
2. Boil brown rice according to the instructions on the package.
3. Cut broccoli into small pieces and put on an oven tray with a baking sheet. Optional to drizzle with a bit of olive oil and salt. Roast in the oven for about 15 minutes, or until soft. Also on 175°C
4. Add all ingredients for the basil dressing into a high speed blender and blend until smooth and creamy.
5. When the tempeh, rice and broccoli are cooked, start to build your bowl. Start with the spinach, rice, tempeh, broccoli and pickled red cabbage. Top with beetroot hummus, the basil dressing, fresh basil and some hemp seeds.

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