Dinner · 25 min
Tempeh Buddha Bowl
37 gprotein
579 kcal · 57 g carbs · 26 g fat · one serving
Ingredients
| Tempeh | 130 g |
| Quinoa | 150 g |
| Kale | 60 g |
| Carrots | 60 g |
| Tahini | 15 g |
| Lemon Juice | 10 g |
Method
- Slice the tempeh and pan-fry until crisp.
- Massage the kale with a pinch of salt and half the lemon.
- Build the bowl on the quinoa with the grated carrot, and dress with the tahini thinned with the remaining lemon.
One serving as written. Weighed cooked: quinoa.
Values are estimates for one serving as written. Check packaging labels for allergens.
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