Tempeh Tahini Bowl. A Vegan Tempeh Recipe
Looking for ways to eat tempeh? Why not try this vegan tempeh salad bowl? Made with tahini and other delicious & healthy salad ingredients!
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
- Start by cooking the quinoa according to the package instructions. Once cooked, set it aside to cool. If you have a rice cooker you can follow THESE INSTRUCTIONS
- Prepare the tempeh by cutting it into small cubes. You can either air fry or bake the tempeh until it becomes crispy and golden brown.
- While the tempeh is cooking, finely chop the spring onion and parsley. Dice the cucumber and grate the carrot (I like to use a food processor for this). Dice the green capsicum.
- In a large bowl, combine the cooked quinoa, crispy tempeh, chopped spring onion, parsley, diced cucumber, grated carrot, and green capsicum.
- In a separate bowl, prepare the tahini dressing by mixing together lemon juice, hulled tahini, maple syrup, and almond milk. Adjust the quantities of each ingredient according to your taste preferences.
- Pour the tahini dressing over the salad and toss well to ensure that all the ingredients are coated evenly.
- Once the salad is well mixed, serve it immediately.
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