Marinated Tempeh Bowl
This bowl leans into Greek flavors, reimagined in a balanced, plant-based format. Tempeh is steamed, then marinated in olive oil, lemon, miso, and herbs before roasting until golden and firm. It’s paired with skillet-seared zucchini, red onion, and bell pepper, plus a bed of chickpea-studded quinoa where kalamata olives and parsley add bite and brine. A vegan tzatziki sauce—made with coconut yogurt, cucumber, dill, and capers—brings a cool, tangy finish.
Nutritional facts
Protein
25g
Carbs
43g
Calories
520kcal
Fat
30g
Ingredients
Coconut Yogurt, Italian Parsley, Cayenne Powder, Red Bell Pepper, Crushed Red Pepper, Lemon Juice, Tri-color Quinoa, Miso Paste, Canned Chickpeas, Tempeh, Balsamic Vinegar, Shallot, Cucumber, Kosher Salt, Zucchini, Sweet Paprika, Lemon Zest, Kalamata Olives, Garlic, Lemon, Capers, Hemp Seeds, Black Pepper, Onion Powder, Dill, Red Wine Vinegar, Red Onion, Nutritional Yeast, Oregano, Extra Virgin Olive Oil
Contains soybeans.
Reviews
3.3
Based on 123 reviews
Stacey · 09/26/25
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About Emily Peck
Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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