Plant-based macro bowl with crumbled tempeh, seasonal summer vegetables, and an oil-free hemp heart dressing. Perfect for meal prep lunches.
Helllllloooooo, friends!
It’s good to be home.
Even on my most carefully planned vacations I always seem to come home with an insatiable craving for vegetables.
Does this happen to you too?
Oh, what I wouldn’t have done for this Garden Tempeh Macro Bowl with Hemp Heart Ranch when I hobbled in the door with my three (yes, three) suitcases Friday night.
I pack my suitcases the way I pack my lunch bowls…to the brim!
Exploring San Diego and the West Coast was fun!
I’ll miss Core Power Yoga and all of the funky plant-based dining options within walking distance, but my kitchen is where my heart is.
Nothing says summer like a macro bowl packed with a beautiful variety of seasonal vegetables.
Sweet corn, cherry tomato, sweet bell peppers, cooling cucumber, sharp red onion, and hot radishes build this kale salad’s summertime character.
If you haven’t already tried my from my hemp heart dressing from the BBQ Chickpea Salad with Creamy Hemp Heart Ranch, now is your chance to check it out.
I loved it so much I had to add it to another summer bowl.
You may be wondering what that crumbly looking white stuff is in the center.
Nope, not tuna. Not chicken. Not grains.
The protein in this salad comes from tempeh.
I love tempeh as a source of plant-based protein, but until recently I’ve always served it as a “main course” kind of a deal.
Grilled, baked, sautéed, etc, and served with vegetables.
For my favorite tempeh dish like this, check out my Maple Balsamic Tempeh & Rainbow Veggie Buddha Bowls.
Recently, however, I started steaming tempeh to add to my salads and bowls for quick protein.
Steamed tempeh is a total game changer because it removes some of its natural bitterness and softens the texture of the block, allowing for easy crumbling and flaking.
Macro bowls are perfect to throw together for a quick healthy lunch or dinner.
This is one of those bowls that’s just dying to be prepped.
I recommend washing and chopping the kale and veggies, mixing together the hemp heart ranch, and steaming and crumbling the tempeh on Sunday or whenever you first put together your bowls so that you have can save the leftovers for Garden Tempeh Macro Bowls for days to come.
If you make this Garden Tempeh Macro Bowl with Hemp Heart Ranch I’d love to hear what you think.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more power packed macro bowls?
Check out my Green Macro Bowl with Turmeric Tahini, Spring Macro Bowl, or Summer Beet Macro Bowl with Sweet Beet Tahini.
If you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!
XO Lauren
Garden Tempeh Macro Bowls with Creamy Hemp Heart Ranch
- Total Time: 40 mins
- Yield: 3-4 bowls
- Diet: Vegan
Description
Plant-based macro bowl with crumbled tempeh, seasonal summer vegetables, and an oil-free hemp heart dressing. Perfect for meal prep lunches.
Ingredients
- 1 8-oz package of tempeh, steamed and crumbled
- 1 bunch of kale, rinsed, dried, and shredded
- 1/2 red onion, diced
- 2 radishes, thinly sliced
- 1/2 cup yellow corn, steamed
- 1 bell pepper, any color, diced
- 1 small cucumber, thinly sliced
- 1/2 cup hemp hearts
- 1/2 cup filtered water
- 2 TBSP nutritional yeast
- 2 TBSP fresh lemon juice
- 1/4 tsp garlic powder
- a couple handfuls of cilantro
- hemp hearts (for serving)
Instructions
- Remove the tempeh from the package, rinse, and add to pan of boiling water or a steamer and steam for ~10 minutes, then drain and allow to cool. Once tempeh has cooled, crumble with your hands and refrigerate until ready for use,
- Make your creamy hemp heart ranch by adding hemp heats, water, nutritional yeast, and lemon juice to a blender and blending until smooth and creamy.
- Wash and chop the kale greens and vegetables and steam the corn.
- To assemble the macro bowls, fill bowls with a shredded kale base then top with all vegetables and crumbled tempeh. Garnish with hemp heat ranch, cilantro, and more hemp hearts. Serve immediately.
- Store salad leftovers separately in the fridge for 3-5 days and reassemble before serving.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Entree, Macro Bowl, Salad
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
[…] great about the Garden Tempeh Macro Bowl with Hemp Heart Ranch from Flora & Vino is that most of the ingredients could come straight from your garden — or a local farmers market. […]