- 25 min
Prepare the marinade for the tempeh
Preheat your oven to 350F. Mix in a bowl the balsamic vinegar, maple syrup, tamari, paprika and olive oil. Cut the tempeh into small cubes. Mix the tempeh cubes in the marinade. Place the marinated tempeh on a baking sheet and cook 20 min, turning cubes halfway trough cooking.
While the tempeh is cooking
Rince and drain the lentils. Chop the green onions, parsley and the cherry tomatoes. Cut the lemon in half lengthwise and extract the juice in a small bowl. Cut the avocado into some chunks.
Prepare the lentils tabbouleh in a large bowl combining
The lentils, green onions, cherry tomatoes, parsley, the juice of the lemon (add half of the juice, taste and add more if needed) and salt and pepper to taste.
Once the tempeh is cooked
Dress your plate with a portion of the lentil tabbouleh and of the BBQ tempeh. Divide the avocado chunks in each plate.