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spicy tempeh & quinoa bowl

brilliant-broth | serves 2 | prep time 10 mins | cook time 15 mins

ingredients

  • 1 carton of itsu miso mushroom brilliant'broth
  • 60g tempeh, cut into bite sized cubes
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1 handful of spinach
  • 250g pouch cooked mixed quinoa
  • 1/2 tsp chilli flakes
  • step 1

    Oven bake the tempeh. Sprinkle in the spices with a drizzle of olive oil and cook at 180° for 15 mins. Once crispy & golden remove from oven.

  • step 2

    Heat the quinoa as per packet instructions.

  • step 3

    Add the miso mushroom brilliant’broth to a small saucepan and heat to a simmer.

  • step 4

    Split the cooked quinoa into two bowls and pour over the simmering broth.

  • step 5

    Top with the spicy baked tempeh and spinach leaves.