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Mango tempeh
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
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Ingredients
for
2
- Ingredients
- 2 Tbsps sesame oil
- 11 ozs Tempeh (diced)
- 1 clove garlic cloves (finely chopped)
- 11 ozs canned chickpeas (garbanzo beans)
- 1 small, red Bell pepper (seeds removed, diced)
- 1 small Mango (peeled and diced)
- 2 scallions (cut into rings)
- 1 cilantro (chopped)
- 2 Tbsps balsamic vinegar
- 1 pinch sugar
- salt
- freshly ground peppers
- Lettuce
Preparation steps
1.
Heat half the oil in a frying pan and gently cook the tempeh, garlic and chickpeas until golden brown. Place in a bowl and set aside to cool.
2.
Whisk together the balsamic vinegar, remaining oil and sugar and season to taste with salt and pepper.
3.
Add the diced pepper, mango, spring onions and coriander to the tempeh bowl and stir well to combine.
4.
Serve with the vinegar mixture as a dressing. Use as a filling for lettuce leaves.
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