Elevate your meals with this delicious Mediterranean Tempeh & Quinoa Bowl, featuring protein-packed tempeh, fluffy quinoa, and a vibrant array of fresh vegetables like cucumbers, cherry tomatoes, and olives. Topped with a rich and creamy tahini dressing, this bowl delivers all the sunny flavors of the Mediterranean in a nourishing, plant-based dish. Perfect for those following a vegan, gluten-free, or clean eating lifestyle, this easy-to-make bowl is ideal for lunch or dinner and brings a perfect balance of taste and nutrition to your table.
Ingredients
- 1 cup quinoa cooked
- 200 grams tempeh diced and marinated
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/4 cup kalamata olives pitted
- 1 avocado sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the dressing:
- 2 tablespoons tahini
- 1 lemon juiced
- 1 garlic clove minced
- 2-3 tablespoons water to thin
- Salt to taste
Instructions
- Cook the quinoa according to package instructions.
- In a pan, heat olive oil over medium heat and sauté the tempeh until golden.
- Assemble the bowls by dividing quinoa, tempeh, tomatoes, cucumber, onion, olives, and avocado between two bowls.
- Whisk together the tahini, lemon juice, garlic, and water until smooth. Season with salt.
- Drizzle the dressing over the bowls and serve.
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