Tempeh Zoodle Coconut Bake

CP Phase Dinner Green food vegan vegetarian pescatarian halal kosher dairy-free nut-free egg-free shellfish-free fish-free pork-free low-histamine

Tempeh is fermented and high in protein. Zucchini noodles are low-carb and hydrating. Coconut milk and curry spices boost metabolism and add good fat.

🥦 Ingredients

  • ½ block tempeh (~
  • 150 g), cubed
  • 2 cups zucchini noodles
  • ¼ cup coconut milk
  • ½ tsp curry powder
  • 1 tsp grated ginger
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional: lime juice or cilantro

🧂 Seasoning Tips

Add garlic powder or chili flakes. A splash of lime juice brightens the bowl.

👩‍🍳 How to Make It

1
Preheat oven to 375°F (190°C). Toss tempeh and zoodles with coconut milk, curry powder, ginger, oil, salt, and pepper. Spread in a baking dish and bake for 20–25 minutes until golden and tender. Garnish and serve.

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