Peruvian-Inspired Quinoa & Black Bean Ceviche-Style Salad with Crispy Tempeh

Name: Peruvian-Inspired Quinoa & Black Bean Ceviche-Style Salad with Crispy Tempeh
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 150 g tempeh; 0.5 cup quinoa; 0.75 cup black beans; 3 tbsp lime juice; 2.5 tbsp olive oil; 0.25 cup cilantro; 0.25 cup red onion; 2 cloves garlic; 0.5 tsp cumin; 0.5 tsp smoked paprika; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 medium sweet potato; 0.5 whole avocado; 0.5 cup cherry tomatoes; 1 cup vegetable broth

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

Vegan

A vibrant, fresh Peruvian-inspired dinner featuring marinated tempeh with lime-cilantro dressing, served over fluffy quinoa and black beans with crispy roasted root vegetables and avocado. Bright, zesty, and protein-packed for a unique vegan twist on traditional ceviche.

Ingredients

150 g tempeh
0.5 cup quinoa
0.75 cup black beans
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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