Tempeh and kale warm quinoa bowl

Name: Tempeh and kale warm quinoa bowl
Total time: 30 min
Yield: 1 servings
Ingredients: 150 g Tempeh; 70 g Quinoa; 90 g Kale; 80 g Cherry tomato; 12 g Olive oil; 12 g Lemon juice; 10 g Tamari (gluten-free soy sauce); 10 g Pumpkin Seeds

Lunch maintain vegan gluten-free

30 min

Easy

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Cook the quinoa according to the packet and keep warm.
Fry the tempeh slices in olive oil until golden, brushing with tamari near the end.
Add the kale to the pan and saute 2-3 minutes until just wilted.
Pile the quinoa, kale and tempeh into a bowl, scatter the tomatoes, dress with lemon juice and top with pumpkin seeds.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.