Name: Black Bean Quinoa Bowl with Avocado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz Tempeh; 0.25 cup Black beans; 0.13 cup Cooked quinoa; 0.25 cup Plain Greek yogurt; 3 tbsp Nutritional yeast; 0.13 whole Avocado; 1 cup Fresh spinach; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Ground cumin; 1 tbsp Fresh lime juice

Nutrition

Per serving

485 calories

Protein: 39g; 29% of calories
Carbs: 41g; 31% of calories
Fat: 24g; 40% of calories

Instructions

Prep 10 min · Cook 10 min

Crumble the tempeh into small, bite-sized pieces using your hands.
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
Add the crumbled tempeh and rinsed black beans to the skillet.
Season the mixture with ground cumin, sea salt, and black pepper.
Sauté for 6 minutes, stirring occasionally, until the tempeh is golden brown and the beans are heated through.
Stir in the nutritional yeast and fresh lime juice until the mixture is evenly coated and fragrant.
Place the fresh spinach in a serving bowl and layer the cooked quinoa on top.
Spoon the warm tempeh and bean mixture over the quinoa.
Top the bowl with sliced avocado and a dollop of plain Greek yogurt before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes