Tempeh Quinoa Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegan quinoa and tempeh grain bowl topped with marinated tempeh, roasted carrots, fresh kale and spinach, and a creamy pink cashew-beet dressing. Nourishing and packed with plant-based protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small chopped beet (100 g)
- 1/3 cup raw cashews (60 g)
- 3 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 cloves garlic
- 1/2 tsp salt
- 1/3 cup water
- 1 package (approx. 85 g), tempeh, cubed
- 1/3 cup balsamic vinegar
- 3 tbsp soy sauce or tamari
- 1 tsp garlic powder
- pinch of salt and pepper
- 4 cups finely chopped kale
- 4 cups baby spinach
- 4 medium chopped roasted carrots
- 2 cups cooked quinoa
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1366mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1865mg
- Calcium
- 284mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.