Gut Loving Tempeh Salad with Peanut Dressing

I am a big fan of tempeh - it has a great thick texture, nutty taste and great for our gut! I really like adding it to salads and this is one I absolutely love.

Ingredients:

Serves 1

• 1/2 cup cooked quinoa

• 1 cup kale leaves, stems removed and chopped

• 1/2 tablespoon olive oil

• 1/2 cup roasted butternut squash cubes

• 1/4 cucumber, sliced

• 2-3 ounces tempeh, cubed or sliced

• 60 grams tempeh cubed

Method:

1. Prepare the quinoa according to package instructions and set aside to cool.

2. In a bowl, add the chopped kale leaves and drizzle with olive oil. Massage the kale leaves with your hands for a few minutes until they soften and become slightly wilted.

3. Preheat the oven to 200°C (400°F). Toss the butternut squash cubes with a little olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper and roast for about 20-25 minutes, or until tender and caramelized.

4. While the butternut squash is roasting, prepare the tempeh. Heat a small pan over medium heat and add the tempeh cubes. Cook for 3-4 minutes on each side, or until golden brown and crispy. Set aside.

5. Make the peanut dressing (instructions here)

6. Assemble your salad by placing the cooked quinoa in a bowl. Top with the massaged kale, roasted butternut squash cubes, sliced cucumber, and crispy tempeh.

7. Drizzle the peanut dressing over the salad just before serving.

8. Enjoy your delicious and nutritious quinoa, kale, and roasted butternut squash salad with cucumber, tempeh, and peanut dressing!