Tempeh Quinoa Bowl
This vegan tempeh quinoa bowl features marinate tempeh, quinoa, kale, spinach, roasted carrots and a creamy pink cashew beet dressing to finish it off.
Servings: 4 bowls
Ingredients
For the Cashew Beet Dressing
For the Marinated Tempeh
For the Macro Bowls (per bowl)
- 4 cups finely chopped kale
- 4 cups baby spinach
- 4 medium chopped roasted carrots
- 2 cups 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 to each of 4 servings, then add divide the roasted carrots, kale, tempeh and quinoa between them. 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: 1bowl | Calories: 444kcal | Carbohydrates: 57g | Protein: 28g | Fat: 15g | Fiber: 17g