Tempeh and Vegetable Mash Bowl
A trendy, high-protein tempeh and vegetable mash bowl that's both satisfying and simple, perfect for a quick and healthy meal.
5 min
Prep
15 min
Cook
4
Serves
480
Calories
Macros · per serving
31g protein
60g carbs
16g fat
Ingredients
For 4 servings
- 400 g tempeh
- 600 g potatoes
- 400 g frozen mixed vegetables
- 2 tbsp olive oil
- 3 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- salt — to taste
- black pepper — to taste
- 2 tbsp parsley
Instructions
- 1
Cut the tempeh into small cubes and set aside.
- 2
Peel and dice the potatoes, then place them in a pot of water. Bring to a boil and cook until tender, about 10 minutes.
- 3
While potatoes cook, heat 1 tbsp olive oil in a pan over medium heat. Add tempeh cubes and sauté for 5 minutes until golden brown.
- 4
Add soy sauce, garlic powder, onion powder, and a pinch of black pepper to the tempeh. Stir well and cook for another 2 minutes. Remove from heat.
- 5
In another pot, cook the frozen mixed vegetables according to package instructions, then drain any excess water.
- 6
Drain the potatoes and mash them with 1 tbsp olive oil, salt, and black pepper until smooth.
- 7
Combine mashed potatoes with the cooked mixed vegetables in a large bowl, mixing until evenly distributed.
- 8
Serve the tempeh over the potato and vegetable mash, garnish with chopped parsley if desired.
Cook it this week.
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