High Protein Maple Mustard Almond Tempeh Bowl

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This almond tempeh bowl includes 50 grams of plant protein per serving, making it an excellent filling and nourishing lunch. Here’s how to make it.

What you’ll need

(makes 1 serving)

  • 7 ounces/200 grams tempeh
  • 3 tablespoons sliced/flaked almonds
  • 2 teaspoons avocado or olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Sea salt and pepper to taste
  • 7 ounces/200 grams baby spinach
  • 2 tablespoons dijon or yellow mustard
  • 1 tablespoons maple syrup
  • 1/2 cup vegan kimchi (to serve)

How to make this High Protein Maple Mustard Almond Tempeh Bowl

Step one: prep and cook the tempeh

  • Cut or slice the tempeh into bite size pieces, then heat the oil in a non-stick skillet over medium to high heat.
  • Once the pan is hot (after about 1-2 minutes), add the tempeh and cook it for 3 minutes, flipping halfway through.
  • Add the almonds and spices, stir, and cook for another 2 minutes.
  • Transfer the tempeh to a bowl, but don’t turn off the heat yet.

Step two: cook the spinach

  • To the hot skillet, add the spinach with a splash of water and cook until wilted (this will only take about 60-90 seconds) and add sea salt and pepper to taste.
  • Add the spinach to the bowl with the tempeh.

Step three: make the maple mustard

  • Mix the mustard and maple syrup using a whisk or a fork and set aside.

Step four: serve and enjoy!

  • Add the vegan kimchi to the bowl and serve everything with the maple mustard. Enjoy!

Recipe notes

  • Instead of tempeh, you can also use: Seitan, smoked tofu, or pre-cooked chickpeas.
  • To turn this into two portions, either double the ingredients, or add 1/2 to 1 cup of cooked grains like quinoa or rice.
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