Sweet Chilli Tempeh Summer Bowl

This colourful bowl is a vibrant celebration of flavours and textures, featuring a fresh mix of fruits, veggies, and the star performer, our Sweet Chilli Tempeh Pieces. The surprising burst of mango coupled with a lush, herb-packed vegan yoghurt dressing guarantees a thrilling mix of flavours with every bite!



Cooking time

20 mins (+ 15 mins prep time)



● 200g Tiba tempeh Sweet Chilli pieces
● 1 ripe mango, cubed
● 1 ripe avocado, sliced
● 10 cherry tomatoes, halved
● 200g bulgur wheat
● A handful of leafy greens, such as rocket
● A variety of colourful vegetables, such as bell peppers and cucumber, sliced

Ingredients for the Zesty Herby Vegan Yogurt Dressing:

● 1 cup vegan yoghurt
● Juice and zest of 1 large lemon
● 1 clove garlic, minced
● 1 tablespoon Dijon mustard
● 30g fresh herbs (e.g. a mix of basil, dill, coriander, and mint), finely chopped
● Salt and pepper to taste


1. Start by cooking the bulgur wheat following the instructions on the package.
2. As your bulgur wheat cooks, heat up a frying pan over medium heat. Add your Sweet Chilli Tempeh pieces and cook until they’re golden and crispy. Your kitchen is already smelling amazing, right?
3. Once your bulgur wheat is ready, combine it in a big bowl with your sliced mangos, tomatoes, vibrant veggies, and those beautiful leafy greens.
4. Now let’s whip up the dressing! In a separate bowl, stir together the vegan yoghurt, those freshly chopped herbs, salt, and pepper.
5. Drizzle that heavenly dressing over your salad and give it a good mix. Look at those colours!
6. Time for the grand finale – top your salad with those crispy tempeh pieces.

Your Zesty Sweet Chilli Tempeh Bowl is ready to be devoured! Serve it up and enjoy!

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