$3.47 a serving · 20 min
- Under 30 min
- One pan
- Vegan
- Gluten-free
- Dairy-free
- Nut-free
- Low carb
- High protein
- Diabetic-friendly
- PCOS-friendly
- Heart-healthy
- Anti-inflammatory
- IBS / Low-FODMAP
- Tofu
Cost is the ingredients you actually use. About $21.40 if you cook for four.
- Calories
- 400 kcal
- Protein
- 27g
- Carbs
- 27g
- Fat
- 23g
Ingredients
For one serving, in kitchen measures, grouped the way the store is laid out.
Produce
- Tempeh110 g
- Zucchini½ medium
- Spinach1⅓ cups
- Lemons¼
Pantry
- Quinoa2 tbsp
- Olive oil2 tsp
How to cook it
- 1
Simmer the rinsed quinoa in plenty of water for 12 minutes and drain.
- 2
Fry the sliced tempeh in the oil for 3 minutes a side.
- 3
Add the diced zucchini and spinach for 3 minutes.
- 4
Serve over the quinoa with lemon.
People also ask
- What to serve with Tempeh Breakfast Bowl with Zucchini & Quinoa?
- Mediterranean Egg Pita Pocket, Bacon Breakfast Fried Rice, or Chorizo Potato Breakfast Tacos. Those sit in the same style as Tempeh Breakfast Bowl with Zucchini & Quinoa and keep the grocery list from exploding.
- Is Tempeh Breakfast Bowl with Zucchini & Quinoa good for a weeknight?
- 20 minutes, start to plate. That is the kind of meal you cook the night you eat it, not Sunday.
- Is Tempeh Breakfast Bowl with Zucchini & Quinoa vegan?
- Yes. Tempeh Breakfast Bowl with Zucchini & Quinoa is vegan.
- Is Tempeh Breakfast Bowl with Zucchini & Quinoa vegetarian?
- Yes. Tempeh Breakfast Bowl with Zucchini & Quinoa is vegetarian.
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