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Vegan "Chicken" Salad Bowls -- made with tempeh instead of meat, it's packed with protein and flavor!

Vegan "Chicken" Salad Bowls

A vegan "chicken" salad made with tempeh and quinoa! Served as a giant salad bowl, but also delicious in wraps, sandwiches or enjoyed as a dip!
Course Salad
Cuisine American
Keyword quinoa bowl, quinoa salad, tempeh, tempeh salad, vegan chicken, vegan salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 Servings
Calories 283kcal
Author Alyssa


  • 1 package tempeh
  • ¼ cup diced red onion
  • ¼ cup diced celery
  • 2 pickles finely chopped
  • 2 tablespoons parsley finely chopped
  • ½ cup cooked quinoa
  • ¼ cup vegan mayo
  • Juice of ½ a lemon
  • 1 tablespoon pickle brine
  • Salt + pepper to taste
  • 2 tablespoons finely chopped nori optional
  • 4 cups chopped romaine
  • 1 cup alfalfa sprouts


  • Crumble the tempeh into small pieces (or finely chop it) and add it to a bowl. To the bowl add the onion, celery, pickles, parsley and quinoa, and stir to combine.
  • Fold in the remaining ingredients.
  • To serve, place two cups of greens and ½ cup of alfalfa sprouts into a bowl. Top with half of the chicken salad mixture and enjoy! Store extras in an airtight container in the fridge.



Calories: 283kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 1117mg | Potassium: 492mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8725IU | Vitamin C: 26.7mg | Calcium: 89mg | Iron: 2.4mg