spicy tempeh & quinoa bowl
brilliant-broth | serves 2 | prep time 10 mins | cook time 15 mins
- 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
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.
Heat the quinoa as per packet instructions.
Add the miso mushroom brilliant’broth to a small saucepan and heat to a simmer.
Split the cooked quinoa into two bowls and pour over the simmering broth.
Top with the spicy baked tempeh and spinach leaves.