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!
Servings 2 Servings
- 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