Vegan Grain Bowl
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Running on Real Food · by Deryn Macey

Vegan Grain Bowl

NUTRITION · PER SERVING40M COOK
CAL 30%·PRO 42%
CARBS 48G32% OF CAL
14G FIBER18G OTHER16G TOTAL SUGAR
FAT 39G59% OF CAL
6G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant grain bowl layering quinoa, sautéed tempeh, kale, avocado, and fresh vegetables with a ginger-sesame dressing. Nutritious and flavorful.

mainamericangrain bowltofudairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 tbsp sesame oil (15 mL)
  • 1 small shallot (minced)
  • 2 garlic cloves (minced or grated)
  • 2 tsp ginger (minced or grated)
  • 2 tbsp rice wine vinegar (30 mL)
  • 2 tsp tamari (10 mL)
  • 1 tbsp maple syrup (15 g)
  • ¼ tsp chili flakes
  • 1/3 cup olive oil (71 g)
  • 1 8 oz pkg. tempeh (227 g)
  • 1 tbsp tamari (15 mL)
  • 2 tsp maple syrup (10 g)
  • 1/2 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 ½-2 cups cooked quinoa (or other grain of choice)
  • 1 bunch kale (de-stemmed and thinly sliced (6-8 cups/200 g))
  • 1 avocado (peeled and cubed)
  • ½ cucumber (cut into half-moons (160 g/1.5 cups))
  • 1 ½ cups cherry tomatoes (halved (195 g))
  • 8 green onions (thinly sliced)
  • 1/2 cup cilantro (finely chopped (15 g))
  • 1 large mango (peeled and cubed (175 g/1 cup cubed))
  • 2 tbsp toasted sesame seeds
PREP
20M
SODIUM
488MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.