High Protein Vegan Tempeh Bowl
A nourishing plant-based bowl featuring tender spaghetti squash, protein-rich tempeh glazed with Asian-inspired sauce, and creamy avocado. Perfect for a satisfying vegan meal that's both nutritious and flavorful.
Prep time
10 min
Cook time
40 min
Total time
40 min
Nutrition facts (per serving)
Calories: 486
Protein: 36g
Carbs: 32g
Fiber: 14g
Fat: 29g
Vitamins: 34% DV
Minerals: 54% DV
Ingredients (serves 1 person)
- •150g tempeh (cut into bite-size pieces)
- •½ avocado (sliced)
- •200g spaghetti squash
- •1 Tbsp tamari sauce
- •1 tbsp coconut aminos
- •1/2 tsp honey
- •1 tsp toasted sesame seeds
- •A small handful of cilantro
- •Salt & pepper (to taste)
Instructions
- 1.Halve and seed the squash. Place cut side down on a baking sheet and roast at 200 °C (400 °F) for 30–40 minutes, or until fork-tender. Use a fork to pull the flesh into strands.
- 2.Warm a little oil (optional) in a skillet over medium-high heat. Add the sliced tempeh and cook until golden, about 3–4 minutes per side. Drizzle tamari sauce, coconut aminos and honey over the tempeh, tossing to coat.
- 3.Plate the squash, top with tempeh and avocado slices, then sprinkle on sesame seeds and cilantro. Season with salt and pepper. Enjoy!
High Protein Vegan Tempeh Bowl
A nourishing plant-based bowl featuring tender spaghetti squash, protein-rich tempeh glazed with Asian-inspired sauce, and creamy avocado. Perfect for a satisfying vegan meal that's both nutritious and flavorful.
Prep time
10 min
Cook time
40 min
Total time
40 min
Nutrition facts (per serving)
Calories: 486
Protein: 36g
Carbs: 32g
Fiber: 14g
Fat: 29g
Vitamins: 34% DV
Minerals: 54% DV
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