Sweet Potato Black Bean Quinoa Bowl
A colorful, plant-based quinoa bowl with roasted sweet potato, black beans, and a tangy avocado dressing. It works well for make-ahead lunches or dinners and stores neatly for meal prep.
Dinner
Tempeh Balsamic Salad
A hearty meal-prep salad with crispy balsamic-glazed tempeh, avocado, arugula, cherry tomatoes, Parmesan, and walnuts. Quinoa can be added as an optional carb base.
4
Servings
20 min
Cook time
680
Calories
37 g
Protein
Resting time: 15 min
Plan this recipe
Ingredients
13 itemsServings
- sliced or cubed
400 g Tempeh - optional, raw
100 g Quinoa 
4 tbsp Balsamic vinegar
2 tbsp Soy Sauce- optional, or maple syrup
1 tsp Maple syrup 
2 tbsp Olive oil- sliced
2 pcs Avocado 
60 g Arugula- shaved or grated
90 g Parmesan cheese - halved
250 g Cherry tomatoes - or pumpkin seeds
60 g Walnuts - to taste
Salt - to taste
Black pepper
Required equipment
- Air fryer
Instructions
10 stepsTemperature
- 1
Cut
400 g Tempeh into slices or cubes. - 3
Mix
4 tbsp Balsamic vinegar, 2 tbsp Soy Sauce, 2 tbsp Olive oil, and 1 tsp Maple syrup into a marinade. - 4
Add the
Tempeh to the marinade and let it marinate for 15 minutes. - 5
Cook the
Tempeh in an air fryer for 12 minutes at 365 °F until crispy. - 7
Cook
100 g Quinoa according to the package directions. - 8
Let the
Quinoa and Tempeh cool before packing. - 9
Wash the
60 g Arugula and 250 g Cherry tomatoes, then halve the Cherry tomatoes. - 10
Slice
2 pcs Avocado, and roughly chop 60 g Walnuts if needed. - 11
Layer the
Quinoa, Arugula, Cherry tomatoes, Tempeh, Avocado, 90 g Parmesan cheese, and Walnuts in meal-prep containers. - 12
Season with
Salt and Black pepper to taste before eating.
Recipe video
Nutrition per servingCalculated from the ingredients used at 4 servings.
680
Kcal
37 g
Protein
40 g
Carbohydrates
46 g
Fat
Recipe details
Published
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