Grilled Tempeh Zoodle Bowl with Basil Lemon Vinaigrette

CP Phase Lunch Yellow food vegan vegetarian pescatarian halal kosher dairy-free nut-free egg-free shellfish-free fish-free pork-free nightshade-free low-histamine

Tempeh offers fermented plant protein. Zucchini noodles hydrate. Basil and lemon jazz up and refresh.

🥦 Ingredients

  • ●6 oz tempeh, sliced
  • ●2 cups zucchini noodles
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped basil
  • ●1 tbsp olive oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Grill tempeh: Brush with olive oil and grill 3 – 4 minutes per side. Steam zoodles: Steam 2 minutes until tender. Make vinaigrette: Mix lemon juice, basil, olive oil, and salt. Serve: Layer bowl and drizzle vinaigrette.

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