Tempeh buddha bowl

Step 1

Preheat the oven to 200C / 400F.

Step 2

Drain the chickpeas and pat dry with a kitchen towel. Transfer to a baking sheet and toss with 1 tbsp olive oil, paprika, coriander, salt and pepper. Mix until covered well. Bake in the centre of the oven for 20 minutes.

Step 3

Meanwhile, boil the broccoli in salted water for 5 minutes or until a fork can piece through the florets. Drain and set aside.

Step 4

Heat 2 tbsp olive oil in a deep frying pan and add the ginger and garlic. Fry on low heat for 1-2 minutes until fragrant.

Step 5

Add the chilli powder and fry for another 30 seconds. Now add the cubed tempeh and mix well until well covered in spices, grated ginger and garlic. Fry for 2-3 minutes.

Step 6

Add the soy sauce, agave syrup and vinegar and mix well. Fry on low heat for another 5-8 minutes until all liquid is gone and the tempeh starts to brown a little.

Step 7

In a bowl add the cooked cous cous*, add the tempeh, broccoli, roasted chickpeas and squeeze some fresh lime juice. Sprinkle sesame seeds and enjoy.