Lunch · Medium
Tempeh Chickpea Quinoa Bowl
Seared tempeh with cooked quinoa, chickpeas and crisp vegetables.
- Protein
- 29g
- Energy
- 417 kcal
- Carbs
- 46g
- Fat
- 15g
- Time
- 30 min
- Serves
- 4
HalalVegan
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Ingredients
Measured for 4 servings.
- 360 gTempeh
- 260 gChickpeas Cooked
- 320 gQuinoa Cooked
- 160 gBroccoli
- 120 gBell Pepper
- 10 mlOlive Oil
Make it
Method
Drain 260 g cooked chickpeas. Reheat 320 g already-cooked quinoa until steaming; cut broccoli and pepper and slice 360 g tempeh.
Brown tempeh in 10 ml olive oil, turning all sides. Add broccoli and pepper with a spoon of water; cook 4–5 minutes, then heat chickpeas through.
Divide warm quinoa, tempeh and vegetables evenly into four bowls. Cool leftovers promptly and refrigerate.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 29g
- Carbs
- 46g
- Fat
- 15g
- Energy
- 417 kcal
