EIWITRIJK RECEPT · FASE 2 · DINER

Tempeh bowl with edamame and quinoa

Protein-rich Phase 2 bowl with tempeh, edamame and a little quinoa.

27 min totaal 1 portie 420 kcal p.p. 32 g protein
Tempeh bowl with edamame and quinoa

This tempeh bowl with edamame and quinoa is a nourishing bowl full of plant-based power. Marinated tempeh, golden-fried in sesame oil, takes centre stage, whilst edamame and a little quinoa make the whole dish substantial without becoming heavy. Fresh ginger gives the bowl a spicy, fresh undertone that's perfect with protein-rich eating.

In Phase 2, you can bring back a bit more good carbohydrates to the plate, as long as protein remains the focus. With 32 grams of protein and 26 grams of carbohydrates, this bowl gets that balance just right. Tempeh and edamame are rich plant-based protein sources that keep you satisfied for longer and firmly support your protein diet during the building phase.

Lovely with an extra splash of soy sauce, some toasted sesame seeds or a few thin strips of spring onion on top. A squeeze of lime makes the flavours even more vibrant and fresh.

Zo maak je het

  1. Cook the quinoa according to the packet instructions and drain well.
  2. Marinate the tempeh briefly in the soy sauce and ginger.
  3. Fry the tempeh in the sesame oil until golden brown on both sides.
  4. Steam or cook the broccoli and edamame until tender.
  5. Spoon the quinoa, vegetables and tempeh into a bowl.
  6. Drizzle with the remaining marinade and serve.

Bewaren

Store the bowl covered for up to 2 days in the fridge. Eat it cold as a salad bowl or warm it briefly for a hot meal.

Variatietips

Try swapping the quinoa for brown rice or bulgur, or replace the broccoli with pak choi. A spoonful of peanut sauce makes it a creamy version.

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