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Lemon and Herb Tempeh Power Bowl

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Ingredients

1 x block of Naked Tempeh (sliced into bitesized chunks)

juice and zest of 2 lemons

15g (large handful) chopped parsley

15g (large handful) chopped basil

2 fat cloves of garlic (minced)

1 small red chilli (finely chopped)

1 teaspoon apple cider vinegar

160g pomegranate seeds

1 x 400g tin chickpeas (drained and rinsed)

3 large handfuls of kale (washed, stems removed and shredded)

200g broccoli (around half a head of broccoli, chopped into small bitesized pieces)

150g dried couscous

150ml vegetable stock

100g greek yoghurt or plant based alternative

15g parsley (shredded)

15g basil (shredded)

juice and zest of 1 lemon

1 teaspoon olive oil

salt and pepper to taste

Preheat your oven to 190’c (fan) Mix all of the ingredients for the marinade together. Pour over your sliced tempeh. Allow to marinade in the fridge for at least 10 minuets.
Arrange marinaded tempeh on a baking tray, cover with any of the marinade thats left in the bowl and bake for 15 minutes until golden.
Whilst the tempeh is in the oven prepare your salad. Tip the couscous into a heatproof bowl and pour in the hot vegetable stock. cover the bowl and allow the couscous to absorb the stock for 10 minuets, fluff up with a fork and transfer into a larger mixing bowl that you will make the salad in.
Cook the broccoli in a pan of simmering water until tender (or roast alongside the tempeh in the same baking tray until tender) Drain the broccoli if cooking on the hob and rinse under cold water. Tip into the bowl with your couscous.
Mix the pomegranate seeds and shredded kale into the bowl with the couscous and broccoli. Toss to combine all the salad ingredients so they are well combined.
Mix the ingredients for the herby dressing together and set aside until ready to serve.
Serve the couscous salad topped with the roasted lemon and herb tempeh and drizzle over the herby yoghurt dressing.
The salad keeps well in the fridge for up to 3 days in airtight containers. Just store the herby yoghurt dressing in a separate container in the fridge and pour over before eating.