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