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Tempeh Flex Bowl

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 329
Protein 28g
Fat 14g
Carbs 32g
Total Time

My 5-day vegan challenge would be incomplete without some sort of flex bowl, so here it is with tempeh and roasted vegetables.  The best part of flex bowl is the ability to make them your own by filling them with your favorite vegetables, and other ingredients like healthy fats, in order to meet your macronutrient needs.

I generally use low sodium soy sauce or Bragg Liquid Aminos to add some flavor, you can never go wrong with a little sriracha!

 

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Tempeh Flex Bowl

Ingredients

Ingredients for about 3 servings:

  • 342g tempeh
  • 1/2 tablespoon garlic, minced or paste
  • 1 large head broccoli, chopped into florets
  • 3 (golden) beets, chopped into chunks
  • 1 sprig fresh rosemary, chopped
  • 1/2 tablespoon cumin
  • pinches of sea salt & pepper
  • spray olive oil
  • Sauce:
    • 2 tablespoons tahini
    • juice from lemon (to taste)
    • 1-2 tablespoons low sodium soy sauce (to taste)
    • tablespoons water
Steps
  1. Set oven to 400F.
  2. Place broccoli and beets on a nonstick baking dish or parchment paper. Spray them with little olive oil then add chopped rosemary, cumin and sea salt & pepper. Mix the pieces around on the baking sheet to ensure each piece has been seasoned.
  3. Roast in the oven for roughly 25 minutes, until the edges of the broccoli and beets turn brown or become crispy.
  4. Set a nonstick skillet on medium-high heat and spray the skillet with a little olive oil. Once the pan is hot, toss in the garlic and cook about 1 minute, until the garlic turns brown.
  5. Add the chopped tempeh and cook in the skillet until all the sides of the tempeh pieces have been browned, about 5 to 6 minutes.
  6. Add everything to a bowl with some brown basmati rice and enjoy with a homemade tahini sauce that you create to-taste.

Approximate macros for 1 of 3 servings (without tahini sauce and no rice):

 

Available in the FitMenCook app

Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!

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Calories
329
Protein
28g
Fat
14g
Carbs
32g
Sodium
-
Fiber
8g
Sugar
9g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.