Peruvian Quinoa & Black Bean Ceviche-Style Bowl with Crispy Tempeh & Avocado
Prep 15 min · Cook 25 min · Serves 1 · medium
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, cut into thin strips
- 0.75 cup black beans (canned, drained)
- 0.75 cup cooked quinoa, cooled
- 0.5 medium avocado, sliced
- 3 tbsp lime juice, fresh
- 2 tbsp olive oil
- 0.5 tsp ground cumin
- 2 tbsp fresh cilantro, chopped
- 0.25 cup red onion, thinly sliced
- 1 clove garlic, minced
- 0.5 tsp fresh ginger, grated
- 0.25 tsp sea salt
- 0.125 tsp black pepper
- 2 tbsp pumpkin seeds, toasted
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