Tempeh Salad Bowl with Creamy Tahini Dressing
Looking for a high-protein lunch? Try this easy vegan tempeh salad bowl! Packed with fresh veggies, crispy tempeh, and a creamy, oil-free tahini dressing, it’s the ultimate healthy plant-based meal prep.
Servings 1
Calories 338kcal
Ingredients
- ¼ cup uncooked quinoa refer to blog for substitutes
- ⅓ a spring onion finely chopped
- ⅓ bunch of fresh parsley leaves finely chopped
- ⅓ a cucumber finely chopped
- ⅓ a carrot peeled and grated
- 1 large green capsicums finely chopped
Tahini Dressing
- 1 tablespoon lemon juice
- 1 tablespoon of runny tahini
- 1 tablespoon maple syrup
- 2 tablespoon almond milk
Instructions
- Cook the Grains: Cook your quinoa according to the package instructions, then set it aside to cool completely.
- Cook the Tempeh: Cut your protein into small cubes. You can either air fry or marinate the tempeh until it becomes crispy and golden brown. Refer to blog notes for more information on how to air fry tempeh or marinate tempeh.
- Prep the Veggies: Finely chop your spring onion and parsley. Dice the cucumber and green capsicum, and grate your carrot.
- Toss the Base: In a large mixing bowl, combine the cooled quinoa, crispy protein, and all of your fresh chopped vegetables.
- Whisk the Dressing: In a separate small bowl, vigorously mix the lemon juice, hulled tahini, maple syrup, and almond milk for about 1 minute until completely smooth and emulsified.
- Combine and Serve: Pour the dressing generously over the salad bowl and toss thoroughly until every single ingredient is evenly coated. Serve immediately, or pack it away into containers for later!
Video
Nutrition
Calories: 338kcal | Carbohydrates: 52g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 63mg | Potassium: 685mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2117IU | Vitamin C: 127mg | Calcium: 138mg | Iron: 4mg