Directions
- 1Preheat your oven to 200c.
- 2On a large baking tray, add the drained, rinsed and dried corn, and the torn up tempeh.
- 3Add 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.
- 4Meanwhile, chop all the veg, fruit, and fresh herbs.
- 5Whisk the dressing ingredients together.
- 6Season the dressing to taste.
- 7In 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.
- 8Toss 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 tempeh, torn into small pieces
- 250 g cooked grains, from a pouch (I used mixed grains)
- 2 x 400g cans black beans, drained and rinsed
- 1 large red bell pepper, finely chopped
- 2 large handfuls kale, washed, de-stemmed and finely chopped
- 4 medium salad tomatoes, finely chopped
- 0.5 small red onion, finely chopped
- 30 g fresh coriander, finely chopped
- 1 large ripe avocado, chopped
- 1 red chilli, finely chopped (if you don’t like it spicy)
- 2 fresh jalapeños, finely chopped
- 2 tbsp pickled jalapeño, finely chopped
- 2 tbsp extra virgin olive oil
- 1.5 tbsp red wine vinegar
- 3 tbsp lime juice
- 3 garlic cloves, minced
- 1 tsp sea salt
- 1 tsp maple syrup
- 1 tsp ground cumin
- 0.33 tsp chilli flakes
- 0.25 tsp freshly cracked black pepper
- Sliced avocado
- Extra squeeze of lime juice
- Chilli flakes / everything bagel seasoning
- More freshly cracked black pepper
Equipment
ovenlarge baking traytea towellarge mixing bowlsalad tongs
Tips
- Season the dressing to taste.
- This will keep in the fridge in a sealed container for up to three days.
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