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Lunch | Dinner

Mango, Tempeh + Avocado bowl

(GF, RSF, DF, V, Best in spring // summer)

Serves 1

A summery, salad bowl containing mineral-dense seaweed to support thyroid function and to provide the body with essential trace elements.

Ingredients

  • 1 mango cheek, lattice cut or roughly chopped
  • ½ avocado, scoop and roughly cut
  • ½ steak of tempeh, cubed
  • 1 horizontal slice of red onion
  • 1 tsp of mixed dried seaweed
  • ½ small romaine / cos lettuce, roughly chopped
  • 1 wedge of fresh lime
  • 1 tsp avocado oil
  • Drizzle olive oil
  • Splash of apple cider vinegar

GF – Gluten free
RSF – Refined sugar free
DF – Dairy free
V – Vegan
T – Tran-seasonal
Best in spring // summer
Best in fall // winter

Method

  1. Soak the tsp of dried seaweed in a cup of water for 10 mins, then drain
  2. Heat a pan on the stove top and add in the avocado oil and the cubes of tempeh, cook on high heat for about 2 mins then toss, cook for a further 2 mins, then toss, continue this pattern four times or until the tempeh begins to brown. Remove from heat
  3. In a bowl, add the romaine and seaweed, top with tempeh, red onion, avocado, and mango cheek.
  4. Drizzle w/ olive oil, a splash of apple cider vinegar and salt and pepper to taste

    Serves 1

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