Plant-Based Tempeh Bowl with Pineapple Slaw & Paprika Aioli
Total Time 35mins
1canblack beansdrained & rinsed
Corn & Slaw
2corn cobskernels removed
1canpineapple chunksdrained & juice reserved
2Tbspred wine vinegar
1tspsmoky salt(or ¾ tsp salt mixed with ¼ tsp paprika)
1avocadocut into wedges
1green chillithinly sliced (optional)
4Tbspsmoked paprika aioli(store-bought or 4 Tbsp plain aioli mixed with ½ tsp smoked paprika)
Before you start, bring a medium pot of salted water to the boil.
Prep black beans. Cook supergrains in pot of boiling water on high heat for about 25 minutes, until tender. Drain well and return to pot with black beans. Season to taste with salt.
Lay corn lengthways on a chopping board. Use a sharp knife to cut the kernels off one side of the cob. Rotate the cob so it is laying on the flat side. Continue cutting and rotating, until all kernels have been removed. Drain pineapple (reserving juice from can) and roughly chop.
Heat oil in a large, non-stick fry-pan on high heat. Cook corn with a pinch of salt for 3-4 minutes, tossing occasionally, until tender and charred. Remove corn from pan and set aside for serving. Wipe pan clean and reserve.
Prep avocado, chilli and coriander and set aside to serve. In a medium bowl, toss pineapple, slaw, olive oil and red wine vinegar together with 4 Tbsp reserved pineapple juice. Season to taste with salt.
Cut tempeh into thin strips (see tip below). When supergrains have 10 minutes cook time remaining, cook tempeh. Heat oil in reserved pan on medium-high heat. Cook tempeh for 2-3 minutes each side, until golden. Sprinkle with smoky salt measure and remove pan from heat. Add BBQ sauce and toss to coat tempeh.
Serve supergrains, slaw, tempeh and avocado topped with corn, smoked paprika aioli, chilli and coriander.
Tip: Cut the tempeh as thin as you can, using a sharp knife will help. The tempeh will cook better this way and get crispy and delicious!