High Protein Maple Mustard Almond Tempeh Bowl
This almond tempeh bowl includes 50 grams of plant protein per serving, making it an excellent filling and nourishing lunch.
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.
High Protein Maple Mustard Almond Tempeh Bowl
This almond tempeh bowl includes 50 grams of plant protein per serving, making it an excellent filling and nourishing lunch.
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Servings: 1
Ingredients
- 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
Instructions
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!
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.
To turn this into two portions, either double the ingredients, or add 1/2 to 1 cup of cooked grains like quinoa or rice.