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
40g
Calories
520
Fat
30g
Ingredients
Extra Virgin Olive Oil, Oregano, Nutritional Yeast, Red Onion, Red Wine Vinegar, Dill, Onion Powder, Black Pepper, Hemp Seeds, Capers, Lemon, Garlic, Kalamata Olives, Lemon Zest, Sweet Paprika, Zucchini, Kosher Salt, Cucumber, Shallot, Balsamic Vinegar, Tempeh, Canned Chickpeas, Miso Paste, Tri-color Quinoa, Lemon Juice, Crushed Red Pepper, Red Bell Pepper, Cayenne Powder, Italian Parsley, Coconut Yogurt
Reviews
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About Emily Peck
Emily 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 longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & 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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