Peruvian Quinoa & Black Bean Ceviche-Style Bowl with Crispy Tempeh & Avocado

Name: Peruvian Quinoa & Black Bean Ceviche-Style Bowl with Crispy Tempeh & Avocado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 100 g tempeh; 0.75 cup black beans (canned, drained); 0.75 cup cooked quinoa; 0.5 medium avocado; 3 tbsp lime juice; 2 tbsp olive oil; 0.5 tsp ground cumin; 2 tbsp fresh cilantro; 0.25 cup red onion; 1 clove garlic; 0.5 tsp fresh ginger; 0.25 tsp sea salt; 0.125 tsp black pepper; 2 tbsp pumpkin seeds; 0.75 cup cherry tomatoes; 1 tbsp vegetable broth

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

A vibrant, fresh Peruvian-inspired dinner featuring marinated tempeh with citrus and cumin, served over fluffy quinoa with charred black beans, creamy avocado, cilantro, and a zesty lime-ginger dressing. Light, protein-packed, and bursting with South American flavors.

Ingredients

100 g tempeh
0.75 cup black beans (canned, drained)
0.75 cup cooked quinoa
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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