Ingredients

SPICED TEMPEH:

200g tempeh

2 sweet potatoes

1tsp of paprika

1tsp of okra

100g of brussels sprouts

1 yellow bell pepper

2 tsp of cumin & coriander seasoning

1 tbsp rice malt or sub with maple

2 tbsp coconut amino

1 tbsp apple cider vinager

200g of baby tomatoes

Handful of baby spinach

GREEN GOODNESS DRESSING:

3 tbsp Tahini

1 cup fresh basil or herb or choice

The juice of 1 lemon

1 tsp sweetener of choice (Eg honey/maple/coconut sugar/stevia )

Method

SPICED TEMPEH:

1 – Marinate tempeh with 2 tsp of cumin, coriander seasoning, 1 tbsp rice malt (or sub with maple), 2 tbsp coconut amino and 1 tbsp apple cider vinegar.

2 – Dice the sweet potato and roast with paprika and coconut oil.

3 – Grill brussel sprouts and yellow bell peppers with okra seasoning.

4 – Add copped up tomato and baby spinach.

GREEN GOODNESS DRESSING:

1 – Blend 3 tbsp Tahini, 1 cup fresh basil, the juice of 1 lemon  and 1 tsp sweetener of choice.

2 – Drizzle to taste.

Big thank you to @nourishedandflourishsyd  for the recipe!