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

Ingredients

• 100 g tempeh, cut into thin strips
• 3/4 cup black beans (canned, drained)
• 3/4 cup cooked quinoa, cooled
• 1/2 medium avocado, sliced
• 3 tbsp lime juice, fresh
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 2 tbsp fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1 clove garlic, minced
• 1/2 tsp fresh ginger, grated
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp pumpkin seeds, toasted
• 3/4 cup cherry tomatoes, halved
• 1 tbsp vegetable broth, for tempeh cooking

Instructions

1. 1

   In a small bowl, whisk together 1 1/2 tbsp lime juice, 1 tbsp olive oil, cumin, garlic, ginger, salt, and pepper to create the marinade. Add tempeh strips and let sit for 5 minutes.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high heat. Add marinated tempeh strips and cook for 3-4 minutes per side until crispy and golden. Set aside.