4On a large baking tray, add the drained, rinsed and dried corn, and the torn up tempeh.
5On a large baking tray, add the drained, rinsed and dried corn, and the torn up tempeh.
6On a large baking tray, add the drained, rinsed and dried corn, and the torn up tempeh.
7Add a glug of olive oil, a large pinch of sea salt, toss to coat and pop in the oven for 14-15 minutes, until the corn and tempeh is browning off nicely.
8Add a glug of olive oil, a large pinch of sea salt, toss to coat and pop in the oven for 14-15 minutes, until the corn and tempeh is browning off nicely.
9Add a glug of olive oil, a large pinch of sea salt, toss to coat and pop in the oven for 14-15 minutes, until the corn and tempeh is browning off nicely.
10Meanwhile, chop all the veg, fruit, and fresh herbs.
11Meanwhile, chop all the veg, fruit, and fresh herbs.
12Meanwhile, chop all the veg, fruit, and fresh herbs.
13Whisk the dressing ingredients together.
14Whisk the dressing ingredients together.
15Whisk the dressing ingredients together.
16Season the dressing to taste.
17Season the dressing to taste.
18Season the dressing to taste.
19In a large mixing bowl, add the cooked grains, black beans, chopped red bell pepper, tomatoes, the washed and chopped kale, red onion, coriander, fresh chilli and jalapeños, avo the toasted corn and tempeh, and finally the dressing on top.
20In a large mixing bowl, add the cooked grains, black beans, chopped red bell pepper, tomatoes, the washed and chopped kale, red onion, coriander, fresh chilli and jalapeños, avo the toasted corn and tempeh, and finally the dressing on top.
21In a large mixing bowl, add the cooked grains, black beans, chopped red bell pepper, tomatoes, the washed and chopped kale, red onion, coriander, fresh chilli and jalapeños, avo the toasted corn and tempeh, and finally the dressing on top.
22Toss together with salad tongs, season to taste, and portion into bowls or meal prep containers with a wedge of lime, optional sliced avocado, and a sprinkle of chilli flakes and black pepper.
23Toss together with salad tongs, season to taste, and portion into bowls or meal prep containers with a wedge of lime, optional sliced avocado, and a sprinkle of chilli flakes and black pepper.
24Toss together with salad tongs, season to taste, and portion into bowls or meal prep containers with a wedge of lime, optional sliced avocado, and a sprinkle of chilli flakes and black pepper.
Ingredients
250 g yellow sweetcorn, from a can, drained and rinsed
250 g yellow sweetcorn, from a can, drained and rinsed
250 g yellow sweetcorn, from a can, drained and rinsed
250 g tempeh, torn into small pieces
250 g tempeh, torn into small pieces
250 g tempeh, torn into small pieces
250 g cooked grains, from a pouch (I used mixed grains)
250 g cooked grains, from a pouch (I used mixed grains)
250 g cooked grains, from a pouch (I used mixed grains)
2 x 400g cans black beans, drained and rinsed
2 x 400g cans black beans, drained and rinsed
2 x 400g cans black beans, drained and rinsed
1 large red bell pepper, finely chopped
1 large red bell pepper, finely chopped
1 large red bell pepper, finely chopped
2 large handfuls kale, washed, de-stemmed and finely chopped
2 large handfuls kale, washed, de-stemmed and finely chopped
2 large handfuls kale, washed, de-stemmed and finely chopped
4 medium salad tomatoes, finely chopped
4 medium salad tomatoes, finely chopped
4 medium salad tomatoes, finely chopped
0.5 small red onion, finely chopped
0.5 small red onion, finely chopped
0.5 small red onion, finely chopped
30 g fresh coriander, finely chopped
30 g fresh coriander, finely chopped
30 g fresh coriander, finely chopped
1 large ripe avocado, chopped
1 large ripe avocado, chopped
1 large ripe avocado, chopped
1 red chilli, finely chopped (if you don’t like it spicy)
1 red chilli, finely chopped (if you don’t like it spicy)
1 red chilli, finely chopped (if you don’t like it spicy)