Ingredients
Scale
- 1 block tempeh, cubed
- 1 cup cooked quinoa or brown rice
- 2 cups baby spinach or chopped kale
- 1 cup cucumber and tomato salad (or any crunchy veg)
- Half an avocado (optional but amazing)
- For the sauce:
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 small garlic clove, grated or minced
- Salt and pepper
- Warm water to thin it out
Instructions
- Pan cook the tempeh cubes with a little oil and a pinch of salt until golden on a few sides.
- Stir together tahini, lemon, garlic, and seasoning. Add warm water slowly until it drizzles easily.
- Build your bowl: quinoa, greens, veggies, tempeh, then sauce.
Notes
If garlic feels like too much for your gut, skip it and use a tiny pinch of cumin instead.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 0mg
Keywords: high protein, plant based, gut health, tempeh, quinoa, lemon tahini