Spice up your next meal with this Buffalo Tempeh Nourish Bowl with creamy cooling vegan Cashew Ranch Dressing.
There’s a new nourishing bowl in town that has us seeing red (in a good way)! This Buffalo Tempeh Nourish Bowl combines all our favorite things — perfectly fluffy quinoa, zingy buffalo sauce, and Massaged Kale Salad.
We made this recipe at home three times last week, no kidding! The best thing is it is meal prep friendly. Make everything easier on yourself by cooking a double batch of his recipe and storing it in our favorite Glass Containers for up to one 1 week in the fridge. Just reheat quinoa and tempeh and serve!
Use whatever protein you enjoy to fit your unique eating habits. Our favorite vegan-friendly option for this recipe is tempeh or the easiest Crispy Tofu, but it works great with chicken or fish too!
For more information about animal proteins, what to look for, and how to shop for animal proteins check out our article Guide to Eating Animal Protein. Also, check out our factory farming article as it relates to animal proteins.
We’ve accidentally scorched our fair share of quinoa in our day using the usual “steaming method”. Learn from our mistakes, the next time you make quinoa at home, try this handy method.
- Rinse your quinoa! Quinoa shells have a thin coating of saponin that can make it taste bitter. Rinse under cold water until water runs clear.
- In a medium saucepan, heat water until boiling, add a pinch of salt for taste.
- Add rinsed quinoa, and cook, similar to that of cooking pasta, until tender. Stirring occasionally so the quinoa doesn’t clump together.
- Strain quinoa through a fine-mesh strainer and return to pan and let rest for about 3 minutes. fluff with a fork and serve.