Tempeh Sambal Breakfast Bowl with Coconut Quinoa
Breakfast · Indonesian · Ready in 20 min · Serves 2
Tempeh crisped in sambal and peanut, spooned over quinoa cooked in coconut milk. A 714-calorie Indonesian breakfast bowl that is done in twenty minutes.
Per serving
- Calories
- 714
- Protein
- 33 g
- Carbs
- 60 g
- Fat
- 38 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron39%
- Vitamin D0%
- B123%
- Zinc36%
- Magnesium60%
- Omega-325%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Tempeh
- 120 g Quinoa
- 90 ml Coconut milk
- 30 g Peanut butter
- 30 g Sambal paste
- 120 g Bell pepper
- 12 ml Vegetable oil
- 20 ml Lime juice
- 15 g Fresh cilantro
- 1 tsp Salt
Method
- 1
Cut the 200g of tempeh into cubes about 1.5cm across and slice the 120g of bell pepper into thin strips. Roughly chop the 15g of fresh cilantro and set it aside for the end.
- 2
Rinse the 120g of quinoa, tip it into a saucepan with the 90ml of coconut milk, 150ml of water and 1 teaspoon of salt, and bring it to a boil. Cover, drop to a gentle simmer and cook for 12 minutes, until the grains have uncurled and the liquid is gone.
- 3
While the quinoa cooks, heat the 12ml of vegetable oil in a frying pan over medium-high heat and fry the tempeh cubes for 5 minutes, turning once, until they are golden on two sides.
- 4
Add the pepper strips, the 30g of sambal paste and the 30g of peanut butter with 3 tablespoons of water, and stir over medium heat for 3 minutes, until the sauce clings to the tempeh and the pepper has softened at the edges.
- 5
Fork the coconut quinoa through and divide it between 2 bowls. Spoon the tempeh over, then finish with the 20ml of lime juice and the chopped cilantro.
