This weekend, I tried smoky tempeh strips (a vegan version of bacon) for the first time. Though not quite as tasty as the real thing, I did enjoy them immensely. Definitely more so than turkey bacon, which I actually suspect is bland cardboard.
I put together today’s lunch with what I had in my fridge, including the smoky tempeh. This easy and filling lunch bowl is packed with grains, protein, and bright veggies. It’s actually a BBKLTTQ, but let’s go with BLT, for short.
Quinoa BLT Bowl
- 1 cup baby kale
- 3 Brussels sprouts, shredded
- 2 strips smoky tempeh, such as Light Life Foods
- 2/3 cup cooked quinoa
- 1/2 tomato, chopped
- 1/3 cup diced raw beet
- 1/2 lemon
- Olive oil
- Salt & pepper
Add olive oil to a warm skillet and fry the tempeh until crispy, 5 minutes. Drain and set aside.
Add the kale, Brussels sprouts, quinoa, and beet to a bowl. Toss with the juice of half a lemon, a splash of olive oil, and salt and pepper. Top with chopped tempeh and tomato.
What’s your favorite “use what you got” recipe?