Elevate your meals with this delicious Mediterranean Tempeh & Quinoa Bowl, featuring protein-packed tempeh, fluffy quinoa, and a vibrant array of fresh vegetables like cucumbers, cherry tomatoes, and olives. Topped with a rich and creamy tahini dressing, this bowl delivers all the sunny flavors of the Mediterranean in a nourishing, plant-based dish. Perfect for those following a vegan, gluten-free, or clean eating lifestyle, this easy-to-make bowl is ideal for lunch or dinner and brings a perfect balance of taste and nutrition to your table.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Asian
Servings 2
Calories 600 kcal
- 1 cup quinoa cooked
- 200 grams tempeh diced and marinated
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/4 cup kalamata olives pitted
- 1 avocado sliced
- 1 tbsp olive oil
- Salt and pepper to taste
For the dressing:
- 2 tbsp tahini
- 1 lemon juiced
- 1 garlic clove minced
- 2-3 tbsp water to thin
- Salt to taste
Cook the quinoa according to package instructions.
In a pan, heat olive oil over medium heat and sauté the tempeh until golden.
Assemble the bowls by dividing quinoa, tempeh, tomatoes, cucumber, onion, olives, and avocado between two bowls.
Whisk together the tahini, lemon juice, garlic, and water until smooth. Season with salt.
Drizzle the dressing over the bowls and serve.
Keyword buddha bowl, vegan, vegan recipe