Mediterranean Buddha Bowl With Crispy Tempeh

Ingredients:

For the crispy tempeh:
100g Tempeh (we used Tiba Tempah)
1 tsp olive oil
½ tsp paprika
½ tsp dried oregano
½ tsp chilli flakes
1 tsp honey

For the bowl:
90g quinoa
2 handfuls mixed lettuce
150g cherry tomatoes, halved
1 yellow pepper, deseeded and diced
4 mini cucumbers, diced
150g chickpeas, drained and rinsed
10 Kalamata olives, pitted
½ red onion, thinly sliced
1 tbsp Hummus (we used Chipc Good Gut)
2-3 tsp olive oil
100g vegan feta
1 handful Good4U Garlic Herb Salad Topper
Fresh herbs, such as basil or parsley, to serve

Method:

1. Place the quinoa in a fine-meshed sieve and rinse thoroughly under cold running water. Drain and transfer to a saucepan.

2. Add approximately 250ml water, bring to the boil and cook for 15 minutes, or according to the packet instructions. Drain if necessary and set aside.

3. Prepare the vegetables by halving the cherry tomatoes, dicing the pepper and cucumbers, and thinly slicing the red onion.

4. Heat 1 tsp olive oil in a frying pan over a medium heat.

5. Chop the tempeh into bite-sized pieces and add to the pan with the paprika, dried oregano, chilli flakes and honey. Fry until golden and crispy.

6. Divide the quinoa and lettuce between bowls, then arrange the tomatoes, pepper, cucumber, chickpeas, olives, red onion and crispy tempeh on top.

7. Add the ChicP Good Gut Hummus and vegan feta, then drizzle with 2-3 tsp olive oil.

8. Finish with a generous handful of Good4U Garlic Herb Salad Topper and fresh herbs before serving.