Sweet ‘n’ spicy tempeh and vegie skewers with rice
Ingredients
- 8 wooden or metal skewers (see HFG tip)
- 2 corn sweetcornXcobs, husks and silks removed
- 250g tempeh, 2cm cubed
- 1 large red capsicum, 2cm cubed
- 1 red onion, 2cm cubed
- ¼ pineapple, 2cm cubed
- ½ cup tomato purée
- 1 tablespoon reduced-salt soy sauce
- 1½ teaspoons hot chilli sauce
- 1 tablespoon white wine vinegar
- 2 teaspoons brown sugarlight brown cane sugarX
- 2 x 250g packets microwaveable brown, red and/or wild rice (or a mix)
- ½ cup chopped fresh flat-leaf parsley
- 4 cups mixed salad leaves, to serve
- 2 tablespoons balsamic vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar)
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Instructions
1 Heat a barbecue hotplate (or grill pan) to medium-high. Grill corn, turning, for 8-10 minutes, until charred and tender.
2 Meanwhile, alternately thread tempeh, capsicum, onion and pineapple onto skewers.
3 In a small pan over a medium heat, combine tomato purée, sauces, vinegar and sugar. Stir to dissolve sugar.
4 Reheat barbecue to medium-high. Grill skewers for 3–4 minutes each side until browned and cooked, basting with half the sauce while cooking.
5 Meanwhile, remove corn kernels from cobs using a sharp knife. Heat rice according to packet instructions. Transfer the rice to a medium bowl. Stir in corn kernels and parsley.
6 Boil remaining basting sauce for 30 seconds then remove from heat and drizzle over skewers. Serve skewers with the corn rice and salad with vinaigrette drizzled over.
HFG tip
Soak wooden skewers in water before use to prevent them from scorching.
Nutrition Info (per serve)
-
Calories 534cal
-
Kilojoules 2233kJ
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Protein 20.9g
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Total fat 13.1g
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–Saturated fat 2.5g
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Carbohydrates 76.7g
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–Sugars 22g
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Dietary fibre 15.6g
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Sodium 455mg
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Calcium 114mg
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Iron 6.3mg
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