The amazing photos in this post were taken by my wonderful mother Isabel Gates. You ROCK mama. ❤ 

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Marinated Tempeh Bowl w/ Avocado & Mango

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Kale, chopped
  • Bell pepper, diced
  • Sprouts or microgreens (optional)

Protein Serving

  • 4 oz tempeh, cut into cubes or strips, marinated

Fat Serving

  • 0.25 oz oil (for massaging kale) (1/4 fat serving)
  • 1.5 oz avocado (3/4 fat serving)

Fruit Serving

  • 6 oz mango, diced or sliced

Condiments & Spices

Maintenance Modifications

  • Grain Additions: Add 4 oz roasted potatoes or sweet potatoes.
  • Protein Additions: increase tempeh or add beans or nuts.
  • Fat Additions: Increase oil or avocado.

Directions

  1. Marinate tempeh for at least 30 minutes and as long as 3 days, (refrigerated).
  2. Bake the tempeh on a piece of parchment paper at 350 degrees for 10-15 minutes.
  3. Meanwhile, chop and weigh the veggies and fruit, assemble the salad, and massage the kale with your hands for 15 seconds with the oil, lemon juice, and balsamic.
  4. Toss everything together, and enjoy!
  5. This salad will keep well in the fridge for a day or two.

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