Low carb vegan tempeh pumpkin bowl with herb dressing

Low Carb Vegan Tempeh Pumpkin Bowl with Herb Dressing

File:Vegan Tempeh Pumpkin Bowl.jpg

Low Carb Vegan Tempeh Pumpkin Bowl with Herb Dressing

Ingredients

• 200g tempeh, cubed
• 1 small pumpkin, cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon turmeric
• 1 cup spinach
• 1 cup kale
• 1 cup broccoli

For the Herb Dressing

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon parsley, chopped
• 1 tablespoon basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 200°C (390°F). Toss the pumpkin in olive oil, salt, pepper, paprika, cumin, coriander, and turmeric. Spread out on a baking tray and roast for 20-25 minutes until tender.
2. While the pumpkin is roasting, heat a pan over medium heat. Add the tempeh cubes and cook until browned on all sides. Remove from heat and set aside.
3. To make the herb dressing, combine all ingredients in a jar and shake well to combine.
4. In a large bowl, combine the roasted pumpkin, cooked tempeh, spinach, kale, and broccoli. Drizzle with the herb dressing and toss to combine.

Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Nutritional Information

• Calories: 450
• Total Fat: 30g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrate: 20g
• Dietary Fiber: 10g
• Total Sugars: 5g
• Protein: 25g

Recipes (external)

• Diet Doctor recipes on Low carb vegan tempeh pumpkin bowl with herb dressing
• Allrecipes Low carb vegan tempeh pumpkin bowl with herb dressing
• Ruled.me recipes on Low carb vegan tempeh pumpkin bowl with herb dressing
• Food.com recipes on Low carb vegan tempeh pumpkin bowl with herb dressing
• Pinterest recipes on Low carb vegan tempeh pumpkin bowl with herb dressing
• You Tube recipes on Low carb vegan tempeh pumpkin bowl with herb dressing

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