Description
This vegan quinoa macro bowl features marinate tempeh, fluffy quinoa, kale, spinach, roasted carrots and a creamy pink cashew beet dressing to finish it off. This dish works great for meal prep, is nutrient-rich, filling and just looks so pretty!
Ingredients
For the Cashew Beet Dressing
- 1 small chopped beet (100 g)
- 1/3 cup raw cashews (60 g)
- 3 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 2 cloves garlic
- 1/2 tsp sea salt
- 1/3 cup water
For the Marinated Tempeh
- 1 block of tempeh, cubed (I used 85 grams of tempeh per serving)
- 1/3 cup balsamic vinegar
- 3 tbsp soy sauce (or gluten-free tamari if needed)
- 2 tbsp pure maple syrup
- 1 tsp garlic powder
- pinch of salt and pepper
For the Macro Bowls (per bowl)
- handful of sauteed kale
- handful of fresh spinach, arugula or both
- 1–2 chopped roasted carrots
- 1/2 cup cooked quinoa
Instructions
- To make the beet cashew dressing, add all the ingredients to a blender and mix until smooth and creamy.
- To make the marinated tempeh, add all the ingredients to a shallow container and let sit for a couple hours up to a couple days. Once ready to cook, place the tempeh on a pan and broil for 5-10 minutes. Drizzle with some of the leftover marinade before adding to the bowls.
- To roast the carrots, chop them up and add a tiny drizzle of olive oil and a pinch of salt and pepper. Place on a pan and roast at 425 until tender and starting to brown, shake the pan once half way through cooking.
- To make the sautéed kale, add the de-stemmed and chopped kale to a pan with a splash of water and cook until it turns dark green and softens slightly. Don’t over do it, you just want to lightly cook it.
- To assemble the bowls, add a big handful of spinach or arugula or a mixture of both, then add some roasted carrots, a big handful of the cooked kale, the broiled tempeh and a scoop of cooked quinoa. Top with desired amount of the beet dressing and enjoy.
Notes
The cashew beet dressing recipes make enough for 4 macro bowls. Adjust the rest of the ingredients accordingly for however many servings you want.
Nutrition
- Serving Size: 1
- Calories: 444
- Fat: 15 g
- Carbohydrates: 57 g
- Fiber: 17 g
- Protein: 28 g