35+ Flavorful Friday Vegan Bowl Recipes for Your Meal

As the weekend approaches, it’s the perfect time to unwind and treat yourself to something delicious, nutritious, and easy to prepare.

Friday nights often call for meals that are quick, satisfying, and light—without sacrificing flavor or nutrition. Enter the vegan bowl: a versatile and customizable meal that can be filled with all your favorite plant-based ingredients.

Whether you’re craving something hearty and comforting or fresh and zesty, there’s a vegan bowl recipe that will hit the spot. In this blog, we’ve gathered 35+ incredible vegan bowl recipes to kick off your weekend right.

These dishes are not only perfect for Friday dinners but can be enjoyed any day of the week for a wholesome and delightful meal.

Let’s dive in and explore some mouthwatering bowl ideas!

35+ Flavorful Friday Vegan Bowl Recipes for Your Meal

With over 35 recipe ideas to choose from, you’re bound to find the perfect combination of flavors to suit your taste.

Whether you enjoy something with a bit of spice, creamy goodness, or a refreshing burst of vegetables, these vegan bowls will leave you feeling satisfied and energized for the weekend ahead.

So, why not take a break from the usual routine and treat yourself to something new and exciting this Friday?

Grab your favorite ingredients, get creative, and enjoy a flavorful and wholesome vegan bowl to kickstart your weekend!

Zucchini Noodles with Avocado Pesto

This recipe combines zucchini noodles, rich avocado, and a garlicky, tangy pesto for a refreshing, low-carb meal that is full of healthy fats. It’s a creamy, vegan, keto-friendly twist on traditional pesto pasta.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Salt and pepper, to taste
• 2 tbsp pine nuts (optional)
• 1 tbsp nutritional yeast (optional)

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
2. In a blender or food processor, combine avocado, basil, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until fully coated.
4. Garnish with pine nuts and nutritional yeast for added flavor and texture.
5. Serve immediately and enjoy your low-carb, vegan pesto bowl!

This zucchini noodle bowl is an excellent option for anyone following a keto diet, as it replaces high-carb pasta with nutrient-dense zucchini. The avocado pesto provides a creamy texture and savory flavor, making this dish a perfect Friday lunch. The added nuts give the bowl extra protein and crunch, creating a well-rounded, satisfying meal that is as healthy as it is delicious.

Cauliflower Rice and Chickpea Curry Bowl

This flavorful curry bowl features cauliflower rice as a low-carb substitute for traditional rice, paired with a savory chickpea curry. The combination of spices, coconut milk, and chickpeas creates a rich, satisfying dish that’s both hearty and nourishing.

Ingredients

• 1 medium cauliflower head, grated into rice-sized pieces
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1/2 cup coconut milk
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a pan over medium heat and sauté onions and garlic until softened.
2. Add curry powder, cumin, and turmeric to the pan and cook for another minute to release the spices’ flavors.
3. Stir in the chickpeas and coconut milk. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
4. In a separate pan, heat a little oil and sauté the grated cauliflower rice for 3-4 minutes until tender.
5. This cauliflower rice and chickpea curry bowl is a hearty and satisfying meal that’s perfect for anyone on a keto or low-carb diet. The cauliflower rice offers a great texture that mimics traditional rice without the carbs, while the chickpea curry provides a rich, creamy sauce that’s bursting with flavor. This bowl is comforting and packed with nutrients, making it an excellent choice for a Friday lunch.

Tempeh and Broccoli Power Bowl

Packed with protein from tempeh and fiber from broccoli, this power bowl is a perfect combination of crunchy and savory. The simple, tangy dressing brings all the ingredients together for a flavorful, low-carb, and keto-friendly meal.

Ingredients

• 1 block of tempeh, sliced
• 1 large broccoli crown, cut into florets
• 1 tbsp olive oil
• 1 tbsp tamari (or soy sauce)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground turmeric
• 1 tbsp sesame seeds
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the broccoli florets in olive oil, salt, and pepper, then spread them out on the baking sheet. Roast for 15-20 minutes, flipping halfway through, until crispy.
3. Meanwhile, slice the tempeh and coat it with tamari, smoked paprika, garlic powder, and turmeric.
4. In a pan, sauté the tempeh slices over medium heat for 4-5 minutes on each side until golden brown and crispy.
5. Once everything is cooked, assemble the bowl by adding the roasted broccoli and tempeh. Drizzle with lemon juice and sprinkle with sesame seeds.
6. Serve and enjoy!

This tempeh and broccoli power bowl is a simple, yet flavorful, low-carb vegan lunch option. The tempeh is packed with plant-based protein, while the roasted broccoli offers a satisfying crunch and deep flavor. The sesame seeds and lemon juice add a bright and nutty touch to complete the dish. It’s a wholesome, keto-friendly meal that leaves you feeling energized and satisfied, making it the perfect dish to end your week on a high note.

Spicy Tofu and Avocado Bowl

This vibrant bowl combines crispy, spicy tofu with creamy avocado and a mix of fresh vegetables for a refreshing, yet filling meal. The combination of flavors is bold, and the tofu adds a hearty, protein-rich base while keeping the dish light and low-carb.

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 ripe avocado, sliced
• 1 cup cucumber, thinly sliced
• 1/2 cup shredded carrots
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tbsp sriracha sauce (adjust to taste)
• 1 tsp rice vinegar
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the tofu cubes in olive oil, soy sauce, sriracha, garlic powder, salt, and pepper. Spread them out on the baking sheet and bake for 25-30 minutes, flipping halfway, until crispy and golden.
3. While the tofu bakes, prepare the vegetables: slice the avocado, cucumber, and shred the carrots.
4. Once the tofu is done, assemble the bowl by layering the tofu, avocado, cucumber, and shredded carrots.
5. Drizzle with rice vinegar, sprinkle sesame seeds on top, and garnish with cilantro.
6. Serve immediately and enjoy!

This spicy tofu and avocado bowl is a flavorful, nutrient-packed dish that fits perfectly into a low-carb, keto-friendly diet. The crispy tofu adds a satisfying protein boost, while the creamy avocado offers healthy fats and a rich texture. The fresh vegetables and spicy kick from sriracha make this bowl both refreshing and exciting to eat. This recipe is an excellent choice for anyone looking for a filling yet light and delicious lunch option.

Roasted Eggplant and Kale Bowl

This roasted eggplant and kale bowl is a perfect combination of earthy flavors and rich textures. The eggplant is roasted to perfection, offering a smoky depth, while the kale provides a crunchy, nutrient-dense base. Topped with a tangy tahini dressing, this dish is satisfying and full of plant-based goodness.

Ingredients

• 1 medium eggplant, cut into cubes
• 2 cups kale, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin out the tahini)
• 1 tbsp sesame seeds (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the eggplant cubes in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on the baking sheet and roast for 20-25 minutes until tender and golden.
3. While the eggplant roasts, massage the chopped kale with a pinch of salt and a drizzle of olive oil to soften it.
4. For the dressing, whisk together tahini, lemon juice, and water in a small bowl until smooth.
5. Once the eggplant is roasted, assemble the bowl by layering the kale at the bottom and topping it with the roasted eggplant.
6. Drizzle the tahini dressing over the top, sprinkle with sesame seeds, and serve immediately.

This roasted eggplant and kale bowl is a rich and flavorful dish that is perfect for a satisfying keto lunch. The smoky roasted eggplant pairs beautifully with the massaged kale, creating a deliciously earthy foundation. The tahini dressing brings everything together with a creamy, tangy finish. It’s a nutrient-dense, low-carb option that keeps you feeling full without the heaviness of traditional carbs.

Cabbage and Tempeh Stir-Fry Bowl

This vibrant cabbage and tempeh stir-fry bowl is a quick, easy, and satisfying keto lunch. The crispy tempeh adds protein and texture, while the cabbage provides crunch and flavor. Tossed in a simple stir-fry sauce, this bowl is a delicious combination of savory and tangy flavors.

Ingredients

• 1 block tempeh, cubed
• 2 cups cabbage, thinly sliced
• 1 tbsp olive oil
• 2 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 1 garlic clove, minced
• 1/2 tsp chili flakes (optional)
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pan or wok over medium-high heat. Add the tempeh cubes and cook for 5-7 minutes until golden brown and crispy.
2. Add the garlic, ginger, and chili flakes (if using) to the pan and sauté for 1 minute until fragrant.
3. Toss in the cabbage and stir-fry for an additional 3-4 minutes until the cabbage is just tender but still retains some crunch.
4. Pour in the tamari, rice vinegar, and sesame oil, and stir to coat everything evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
5. Transfer to a bowl and sprinkle with sesame seeds and fresh cilantro.

This cabbage and tempeh stir-fry bowl is a flavorful and satisfying option for a keto-friendly vegan lunch. The tempeh provides a great source of protein and crunch, while the cabbage offers a refreshing crunch. The stir-fry sauce, made with tamari and sesame oil, ties everything together with a savory, tangy kick. It’s a quick and easy recipe that’s perfect for busy Fridays when you want a tasty, low-carb meal that doesn’t take much time to prepare.

Avocado and Cucumber Sushi Bowl

This fresh and light sushi-inspired bowl features creamy avocado, crisp cucumber, and a tangy dressing served over cauliflower rice. It’s a perfect keto-friendly alternative to traditional sushi rolls, bursting with flavor and packed with healthy fats.

Ingredients

• 1 small cauliflower head, grated into rice-sized pieces
• 1 ripe avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup nori sheets, crumbled (optional)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp tamari or soy sauce
• 1/2 tsp wasabi paste (optional)
• 1 tbsp sesame seeds
• Pickled ginger (optional)

Instructions

1. In a pan, sauté the grated cauliflower rice in a little sesame oil for 3-4 minutes until tender but still slightly firm. Remove from heat.
2. In a small bowl, mix rice vinegar, tamari, and wasabi paste to create the dressing.
3. Assemble the bowl by placing the cauliflower rice at the bottom, then topping with avocado slices, cucumber, and crumbled nori sheets.
4. Drizzle the dressing over the top and sprinkle with sesame seeds.
5. Add pickled ginger on the side for extra flavor, if desired.

This avocado and cucumber sushi bowl is a refreshing, low-carb twist on traditional sushi. The cauliflower rice acts as a perfect, keto-friendly base, while the avocado and cucumber provide creamy and crunchy textures, respectively. The sesame oil and tamari bring a savory depth to the dish, and the optional wasabi gives it a spicy kick. This bowl is perfect for anyone craving the fresh flavors of sushi but wants a low-carb, plant-based version.

Spaghetti Squash and Mushroom Bolognese Bowl

This hearty, comforting bowl replaces traditional pasta with roasted spaghetti squash, topped with a rich, savory mushroom bolognese sauce. It’s a satisfying, keto-friendly vegan meal that’s full of flavor and texture, perfect for a Friday lunch.

Ingredients

• 1 small spaghetti squash
• 2 cups mushrooms, finely chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup crushed tomatoes
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Place the halves cut side down on a baking sheet and roast for 35-40 minutes until tender.
2. While the squash roasts, heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.
3. Add the chopped mushrooms to the pan and cook until they release their moisture and become tender, about 5-7 minutes.
4. Stir in the tomato paste, crushed tomatoes, oregano, and basil. Simmer for 10-15 minutes to let the sauce thicken, and season with salt and pepper.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Assemble the bowl by placing the spaghetti squash at the bottom and topping with the mushroom bolognese sauce. Garnish with fresh parsley.

This spaghetti squash and mushroom bolognese bowl is a cozy, hearty dish that satisfies your pasta cravings without the carbs. The roasted spaghetti squash serves as the perfect low-carb base, while the rich mushroom bolognese sauce delivers deep, savory flavors. It’s an excellent option for a keto-friendly vegan lunch that feels indulgent but is still light and nutritious.

Broccoli and Tempeh Buddha Bowl

This Buddha bowl combines roasted broccoli, sautéed tempeh, and a creamy tahini dressing for a simple yet flavorful low-carb lunch. Packed with protein, healthy fats, and plenty of fiber, this bowl is a satisfying and balanced meal.

Ingredients

• 1 block tempeh, sliced into strips
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 tbsp tamari or soy sauce
• 1 tbsp maple syrup (optional for sweetness)
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin out tahini dressing)
• Salt and pepper, to taste
• Sesame seeds for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the broccoli florets in olive oil, salt, and pepper. Spread out on the baking sheet and roast for 15-20 minutes until crispy and tender.
3. While the broccoli roasts, heat a pan over medium heat and sauté the tempeh strips in tamari and maple syrup until golden and crispy, about 5-7 minutes.
4. For the dressing, whisk together tahini, lemon juice, and water until smooth.
5. Assemble the bowl by adding the roasted broccoli and sautéed tempeh. Drizzle with tahini dressing and garnish with sesame seeds.

The broccoli and tempeh Buddha bowl is a nourishing, low-carb option that is full of flavor and textures. The roasted broccoli adds a crispy crunch, while the sautéed tempeh provides a hearty protein source. The tahini dressing ties everything together with its creamy, slightly tangy flavor. This bowl is simple, yet packed with nutrients, and is a great choice for a satisfying, keto-friendly vegan lunch.

Kale and Roasted Butternut Squash Bowl

This vibrant bowl features roasted butternut squash, a perfect balance of sweet and savory, paired with massaged kale and topped with a creamy tahini dressing. It’s a low-carb, keto-friendly meal that’s not only colorful but packed with nutrients and flavor.

Ingredients

• 1 small butternut squash, peeled and cubed
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin out the tahini dressing)
• 1 tbsp pumpkin seeds for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes in olive oil, cumin, salt, and pepper. Spread the cubes out on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
3. While the squash roasts, massage the chopped kale with a pinch of salt and a drizzle of olive oil until softened.
4. For the tahini dressing, whisk together tahini, lemon juice, and water until smooth.
5. Once the squash is done, assemble the bowl by placing the massaged kale at the bottom, topping it with roasted butternut squash, and drizzling with tahini dressing.
6. Garnish with pumpkin seeds for added crunch.

This kale and roasted butternut squash bowl is a wholesome, low-carb option that’s perfect for a cozy, nutrient-dense lunch. The roasted butternut squash offers a natural sweetness that pairs wonderfully with the savory, massaged kale. The tahini dressing adds a creamy and tangy element to the dish, and the pumpkin seeds provide a satisfying crunch. This bowl is a great choice for a comforting yet light keto meal.

Spicy Cauliflower and Avocado Bowl

This bowl brings together roasted cauliflower, spicy seasonings, and creamy avocado for a simple but flavorful low-carb meal. It’s a great vegan option that satisfies your taste buds with bold flavors while keeping things light and keto-friendly.

Ingredients

• 1 small cauliflower head, cut into florets
• 1 ripe avocado, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Juice of 1/2 lime
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets in olive oil, chili powder, paprika, garlic powder, salt, and pepper. Spread them out on the baking sheet and roast for 20-25 minutes until tender and slightly crispy.
3. While the cauliflower roasts, slice the avocado and set aside.
4. Once the cauliflower is ready, assemble the bowl by placing the roasted cauliflower at the bottom and topping it with the sliced avocado.
5. Drizzle with lime juice and garnish with fresh cilantro for an extra burst of flavor.

The spicy cauliflower and avocado bowl is a quick, flavorful low-carb lunch that is full of spice and creaminess. The roasted cauliflower takes on a delicious, smoky flavor with the spices, while the avocado adds richness and balance to the dish. The lime juice and cilantro bring a fresh kick to the bowl, making it a refreshing and satisfying meal. This simple recipe is perfect for those on a keto diet who want something light yet packed with flavor.

Cucumber, Avocado, and Tempeh Crunch Bowl

This fresh and crunchy bowl features crisp cucumber, creamy avocado, and sautéed tempeh, all topped with a zesty dressing. It’s a perfect low-carb, keto-friendly meal that’s light but satisfying, making it an excellent choice for a Friday lunch.

Ingredients

• 1 block tempeh, sliced into strips
• 1 cucumber, thinly sliced
• 1 ripe avocado, sliced
• 1 tbsp olive oil
• 1 tbsp tamari or soy sauce
• 1 tsp apple cider vinegar
• 1/2 tsp sesame oil
• 1 tbsp lemon juice
• 1/2 tsp chili flakes (optional)
• 1 tbsp sesame seeds
• Fresh parsley or cilantro for garnish

Instructions

1. Heat olive oil in a pan over medium heat and sauté the tempeh strips until golden brown and crispy, about 5-7 minutes. Drizzle with tamari or soy sauce as it cooks.
2. In a small bowl, mix the apple cider vinegar, sesame oil, lemon juice, and chili flakes to make the dressing.
3. In a bowl, layer the cucumber slices, avocado slices, and sautéed tempeh.
4. Drizzle the dressing over the top, sprinkle with sesame seeds, and garnish with fresh parsley or cilantro.

The cucumber, avocado, and tempeh crunch bowl is a refreshing, light, and satisfying keto meal. The tempeh provides plant-based protein, while the avocado adds creaminess and healthy fats. The crunchy cucumber gives the bowl a fresh, crisp texture, and the sesame oil dressing ties everything together with a tangy, savory kick. This bowl is a perfect choice for a nutrient-dense, low-carb lunch that keeps you full and energized.

Zucchini Noodles with Peanut Tofu Bowl

This bowl features spiralized zucchini noodles, topped with crispy peanut tofu and a rich peanut sauce. It’s a flavorful, low-carb, keto-friendly dish that provides a satisfying crunch and a creamy, nutty dressing that makes the whole meal come together beautifully.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 block firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tbsp peanut butter (smooth or chunky)
• 1 tbsp lime juice
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp maple syrup (optional for sweetness)
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Crushed peanuts for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the tofu cubes in olive oil, soy sauce, garlic powder, salt, and pepper. Spread them out on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. In a small bowl, whisk together peanut butter, lime juice, sesame oil, rice vinegar, maple syrup, and a pinch of salt to make the peanut sauce. If it’s too thick, add a little water to thin it out.
4. While the tofu bakes, spiralize the zucchinis into noodles and set aside.
5. Once the tofu is done, assemble the bowl by placing the zucchini noodles at the bottom and topping them with crispy tofu. Drizzle the peanut sauce over the top.
6. Garnish with fresh cilantro and crushed peanuts for added crunch.

This zucchini noodles with peanut tofu bowl is a fantastic, low-carb, and keto-friendly vegan option that satisfies cravings for comfort food. The zucchini noodles serve as a light, healthy base while the crispy tofu provides protein and texture. The creamy peanut sauce ties everything together with a rich, nutty flavor. It’s a delicious and satisfying dish that’s perfect for a quick, flavorful lunch.

Roasted Brussels Sprouts and Chickpea Bowl

This warm, filling bowl features roasted Brussels sprouts, crispy chickpeas, and a tangy tahini dressing. It’s a perfect combination of roasted veggies and crunchy chickpeas, with a creamy dressing that elevates the dish and keeps it keto-friendly.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin out the tahini dressing)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Brussels sprouts and chickpeas in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on the baking sheet.
3. Roast for 25-30 minutes, tossing halfway through, until the Brussels sprouts are crispy and the chickpeas are golden and crunchy.
4. While the vegetables roast, whisk together tahini, lemon juice, and water to create a smooth dressing.
5. Once the Brussels sprouts and chickpeas are done, assemble the bowl by adding the roasted vegetables and chickpeas. Drizzle with tahini dressing and garnish with fresh parsley.

This roasted Brussels sprouts and chickpea bowl is a hearty and flavorful meal that’s low in carbs and full of plant-based goodness. The crispy chickpeas and roasted Brussels sprouts provide a satisfying crunch, while the creamy tahini dressing adds a savory, tangy flavor that brings the whole dish together. This bowl is perfect for a cozy lunch that’s both light and filling.

Asian-Inspired Tofu and Cabbage Bowl

This Asian-inspired tofu and cabbage bowl features sautéed tempeh or tofu, combined with cabbage and a flavorful sesame-ginger dressing. It’s a crunchy, tangy, and satisfying keto meal that brings together the savory flavors of soy sauce, sesame oil, and ginger.

Ingredients

• 1 block firm tofu or tempeh, cubed
• 2 cups cabbage, shredded
• 1 tbsp olive oil
• 1 tbsp tamari or soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 1 garlic clove, minced
• 1 tsp sesame seeds
• 1/2 tsp chili flakes (optional)
• Green onions for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add the tofu or tempeh cubes and cook until golden brown and crispy, about 7-10 minutes.
2. In a small bowl, whisk together tamari, sesame oil, rice vinegar, ginger, garlic, and chili flakes (if using).
3. Add the shredded cabbage to the pan with the tofu or tempeh and sauté for 3-4 minutes until it softens slightly but still maintains some crunch.
4. Drizzle the sesame-ginger dressing over the tofu and cabbage mixture and toss to combine.
5. Transfer to a bowl and garnish with sesame seeds and green onions.

The Asian-inspired tofu and cabbage bowl is a delicious, keto-friendly vegan option full of savory, tangy flavors. The tofu or tempeh provides a protein-packed base, while the cabbage adds a fresh, crunchy texture. The sesame-ginger dressing brings a burst of flavor that ties everything together. This bowl is a fantastic, low-carb, and satisfying lunch option that’s quick to prepare and full of vibrant flavors.

Note: More recipes are coming soon