Tempeh is a fermented soy product that has a lovely nutty flavour and can be used in many dishes, such as stir-fries, curries or salads. It is not only rich in bone-strengthening calcium and anti-inflammatory isoflavones, but it also happens to be gut friendly thanks to the fermentation process, which adds probiotics. For this bowl, I have used a spicy and smoky marinade with a creamy peanut dressing, which ensures the dish is bursting with flavour. I love the variety of crunchy vegetables, perfect for an antioxidant, vitamin and mineral power-up. The buckwheat noodles really add something special, but brown or black rice will work great too.

SERVES 2

FOR THE TEMPEH:

4 tbsp tamari sauce

1 tbsp toasted sesame seed oil 1 tsp rice vinegar

1 tsp maple syrup

½ tbsp chilli sauce 300g tempeh

olive oil, for frying

FOR THE PEANUT DRESSING:

3 tbsp peanut butter

1 tbsp tamari or soy sauce 1 tsp tamarind paste

1 tbsp lime juice 1 tsp maple syrup

FOR THE REST OF THE BOWL:

100g buckwheat or rice noodles 1 carrot, peeled and thinly sliced

½ a cucumber, cut into half-moons

½ a red pepper, cut into thin strips 4–5 radishes, thinly sliced

200g mixed tenderstem and green beans, lightly steamed

2 handfuls of lettuce or mixed salad greens

2 spring onions, finely chopped

SERVE WITH:

a small handful of salted peanuts, roughly chopped

1 red chilli (optional), deseeded and cut into thin slices

a small handful of fresh coriander, chopped

Make the tempeh marinade. Put the tamari, sesame seed oil, rice vinegar, maple syrup and chilli sauce into a large bowl and mix everything together. Cut the tempeh into slices (about 5mm thick) and add them to the bowl of marinade. Gently toss them around so they get coated. Let the tempeh marinate in the fridge for at least 1 hour, or even better overnight.

Make the dressing. Put all the ingredients into a bowl with 2–3 tablespoons of cold water and mix until you have a runny consistency. Add more water if needed.

Cook the rice noodles according to the packet instructions. Drain and rinse with cold water. Set to one side.

Put a drizzle of olive oil into a frying pan or griddle pan. Once very hot, add the tempeh slices and cook them on each side for 2–3 minutes. Brush the leftover marinade over the cooked tempeh.

To assemble your bowl, put all the chopped veggies into a large bowl, followed by the buckwheat/rice noodles and steamed greens. Add the tempeh slices and drizzle with the peanut sauce. Serve with a sprinkle of salted peanuts, chilli (if using) and some chopped coriander.

Happy Skin Kitchen by Elisa Rossi is published by HarperNonFiction and costs £25. Check out Elisa’s insta for more wholesome recipe inspo.