Tempeh quinoa salad bowl
Fresh vegan Phase 2 bowl with marinated tempeh and quinoa in moderation, protein-rich and colourful.
This tempeh quinoa salad bowl is a fresh, colourful meal with savoury marinated tempeh and light quinoa. The lemon dressing brings a light, summery touch, whilst rocket, tomato and cucumber provide crispness and freshness in every bite.
In Phase 2, wholegrains come back into view in moderation, and this bowl uses that space cleverly. The tempeh delivers solid plant-based protein that supports your muscles and keeps you satisfied, whilst the quinoa adds slow-release carbohydrates and extra protein for sustained energy. Together they create a balanced, vegan dish that fits seamlessly into a protein-rich diet.
Lovely with a handful of roasted pumpkin seeds sprinkled over the bowl for extra crunch. A few slices of avocado make it even creamier.
Zo maak je het
- Cook the quinoa according to the packet instructions and leave to cool.
- Marinate the tempeh briefly in soy sauce and fry until golden brown.
- Mix quinoa with rocket, tomato and cucumber in a bowl.
- Whisk lemon juice and olive oil together for a dressing.
- Place the tempeh on the salad and drizzle with the dressing.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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