Greek Goddess Glow Bowl with Tempeh "Feta"
For those times when nothing but the healthiest and tastiest food will do, here's my Greek Goddess Glow Bowl with Tempeh "Feta." Quinoa, a rainbow of veggies, and tangy tempeh "feta" is drizzled with a creamy Greek dressing of tahini and yogurt. A vegan, gluten-free recipe.
Servings: 2 bowls
Calories: 416kcal
Equipment
Ingredients
For the creamy Greek dressing:
- 1 cup cashew yogurt (storebought or use recipe in notes below)
- 2 cloves garlic
- 2 tablespoon tahini
- 2 tablespoon lemon juice
- ½ teaspoon dry oregano
- ¼ teaspoon dry mint
- Salt and ground black pepper to taste
For the tempeh "feta":
- 8 oz tempeh (crumbled)
- ½ teaspoon oregano
- 2 tablespoon apple cider vinegar
- Salt and ground black pepper to taste
For the veggie toppings:
- 20 cherry tomatoes (halved)
- 1 avocado (thinly sliced)
- 8 baby cucumbers (or 2 large cucumbers, sliced)
- 20 kalamata olives
- 2 cups cooked quinoa
Instructions
Make the creamy dressing:
- Place all the ingredients in the food processor and blitz until very smooth. If the dressing is too thick, thin it out with some water.
Make the tempeh "feta":
- Place all ingredients in a food processor, or crumble the tempeh into a bowl. Add the remaining ingredients. If using a food processor, pulse three to four times until the ingredients are mixed. If using a bowl, mix the crumbled tempeh well with the flavoring ingredients.
Assemble the glow bowl:
- Layer the quinoa and veggies in a bowl, top with the feta and drizzle the dressing over the quinoa and veggies.
Nutrition
Calories: 416kcal | Carbohydrates: 44.4g | Protein: 19.6g | Fat: 21.4g | Potassium: 830mg | Fiber: 8.4g | Sugar: 5.8g | Calcium: 200mg | Iron: 5.4mg