2 Serving
Dinner
BBQ Tempeh Kale Salads
with Peach and Sweet Peruvian Peppers
SERVINGS
PREP & COOK TIME
30 min
CALORIES
800
FAT
43g
CARBOHYDRATES
74g
PROTEIN
30g
Get Recipes Delivered
INGREDIENTS
- ½ cup quinoa
- 1 tbsp champagne vinegar
- 1 tbsp lemon juice
- 1 peach
- 1 avocado
- 2 tbsp Peruvian peppers
- 6 oz curly kale
- 1 package tempeh
- 1 tbsp BBQ seasoning
- 1 tbsp olive oil*
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
Allergens: soy
Tools: Large non-stick skillet, Small saucepan
SERVINGS
PREP & COOK TIME
30 min
CALORIES
800
FAT
43g
CARBOHYDRATES
74g
PROTEIN
30g
Get Recipes Delivered
INSTRUCTIONS
SIMILAR RECIPES
SOLD OUT
2 or 4 Serving
Dinner
Tempeh Waldorf Salad with Purple Sweet Potatoes and Apple Vinaigrette
35 Mins
/
680 Calories
SOLD OUT
2 Serving
Dinner
Green Goddess Bowls with Crispy Butter Beans & Black Quinoa
30 Mins
/
680 Calories
SOLD OUT
2 Serving
Dinner
Mango Poke with Brown Rice, Quinoa & Sauteed Greens
20 Mins
/
630 Calories
SOLD OUT
2 or 6 Serving
Dinner
Chopped Salad with Tempeh Bacon & Everything Bagel Brussels Sprouts
30 Mins
/
500 Calories
SOLD OUT
2 or 4 Serving
Dinner
Blood Orange Winter Salad with Roasted Beets & Ginger Miso Dressing
35 Mins
/
430 Calories
SOLD OUT
2 or 4 Serving
Dinner
Bbq Tempeh Collard Wraps with Power Slaw & Zesty Sweet Potato Wedges
35 Mins
/
640 Calories
