Poke with spicy tempeh, beetroot and quinoa salad

This healthy Hawaiian-style poke recipe uses spicy tempeh instead of traditional fish for a meat-free, vegan-friendly alternative.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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For the poke
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chilli powder
zest 1 lemon
200g tempeh
spray oil, to grease
For the salad
1 cooked beetrootbeetsX (not pickled), diced into 1cm pieces
¼ cup canned chickpeagarbanzoXsgarbanzosX in water, drained
handful spinach, torn
1 carrot, julienned
1 teaspoon white sesame seeds, toasted
¼ cup quinoa, cooked and cooled
1 roasted red capsicum from a jar in brine, drained and diced into 5mm pieces
For the dressing
3 teaspoons Tabasco sauce
¼ cup olive oil
juice 1 lime
1 teaspoon mirin
1 teaspoon reduced-salt soy sauce
1 clove garlic, crushed
1 shallot, crushed

Instructions

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1 Heat the oven to 180°C/160°C fan/gas 4. Combine the dry spices and lemon zest in a small bowl. Cut the tempeh into 2cm cubes, then dust all over with the spice mixture and put on a lightly oiled baking tray. Roast in the oven for 20 min.

2 Put all the salad ingredients in a large bowl. Whisk together the dressing ingredients in a small bowl or jug, then pour over the salad and gently toss to combine.

3 Divide the salads among 4 bowls, then scatter the roasted tempeh on top.

Nutrition Info (per serve)

Calories 313 cal

Kilojoules 1310 kJ

Protein 14.3 g

Total fat 19 g

Saturated fat 2.4 g

Carbohydrates 17.4 g

Sugar 8.4 g

Dietary fibre 7.2 g

Sodium 158 mg

Calcium 112 mg

Iron 3.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.