Romaine Lettuce Boats with Chickpea Tempeh, Roasted Cauliflower & Hummus

Crunchy romaine leaves as little boats, filled with creamy hummus, roasted cauliflower, colorful veggies and crispy Chickpea Tempeh – light and easy for every day.

Ingredients for 2 people

• 200 g Chickpea Tempeh, diced
• ½ cauliflower, cut into florets
• 6–8 romaine lettuce leaves
• 4 tbsp hummus
• 4 radishes, sliced
• ½ cucumber, diced
• 1 red bell pepper, diced
• 1 yellow beet, diced
• 2 spring onions, sliced into rings
• 1 tsp mustard seeds
• Olive oil, salt, pepper

Method

1. Preheat the oven to 200 °C. Season the cauliflower florets with olive oil, salt and pepper and roast for about 20 minutes until lightly browned.
2. Dice the tempeh and fry it in a pan until crispy.
3. Finely dice the radishes, cucumber, bell pepper and yellow beet.
4. Arrange the romaine leaves on a plate like little boats and spread each one with hummus.
5. Fill with the cauliflower, tempeh and diced veggies.
6. Top with mustard seeds and spring onions.

Enjoy your meal! 🥬

You can find our Chickpea Tempeh right here in our shop.