Wednesday, September 16, 2015

Tempeh bowl

This Tempeh bowl was a result of mix & match of the leftovers from the fridge :) There were some leftover cooked potatoes, some salad, Swiss chard from the garden, and a package of Tempeh. The potatoes needed a bit of refreshment, therefore they were baked in the oven... and for the rest, check out the recipe below :)

What will you need:
Serves 3-4

- 1 package of Tempeh (usually comes in 200 grams)
- 1 kg of potato
- 1 tbsp of Provence herb mix 
- 4-5 Swiss chard leaves
- 1 head of summer salad 
- salt and pepper according to taste
- 1 tbsp coconut oil 
- some olive oil, if you bake the potatoes
- 1 onion
- 1 clove of garlic

  1. Wash and cook the potatoes until soft without removing the skin. I usually eat potatoes only cooked in slightly salted water. The potatoes were from a day before already cooked, so we decided to bake them. For baking, preheat the oven to 200° and lay the potatoes onto a baking paper in a baking pan. Slightly sprinkle with olive oil, add the herb mix evenly distributed, and bake until skin becomes brown and crispy, around 30 minutes (depends on the oven). Add slices of onion, if you like.
  2. To prepare the Tempeh, cut it into slim pieces. Preheat 1tbsp of coconut oil in a pan and sauté the Tempeh 2-3 minutes on both sides,  until it becomes golden brown.
  3. To prepare the Swiss chard, wash and cut it into 2-3 cm pieces. Together with the garlic add it to a pan with a little bit of water and simmer for a few minutes. 
  4. Wash the summer salad and separate the leaves into smaller pieces with your hands.
  5. Assemble the dish on your plate by adding a portion of potatoes, Swiss chard, salad and Tempeh. We added a leftover of guacamole, for which I will make a separate recipe :)
    Enjoy :)