Quinoa and Tempeh Salad Bowl

January 02, 2017

Salads are really my favorite thing to eat, in the summer, autumn-with roasted vegetables, winter, with green spring vegetables, warm or cold, they’re delicious, either way.

250 g of tempeh
2 eggs
30 g of red cabbage
100 g of quinoa
1 carrot
30 g of pickled beets
greens of your choice
2 tablespoons of hummus
10 olives

Dressing:

1 avocado
1 teaspoon of lemon juice
salt and pepper to taste
2 tablespoons of water
a pinch of chili flakes
1/2 a teaspoon of garlic powder

Cut the tempeh into cubes. Add them to a bowl and season it with salt, pepper, chili flakes, garlic powder and drizzle 1 tablespoon of olive oil. Arrange the tempeh cubes on the baking sheet and bake at...
See the full directions on my site

Nutritions

Calories
714

Sodium
901mg
37% DV

Fat
34g
53% DV

Protein
40g
80% DV

Carbs
68g
23% DV

Fiber
14g
57% DV