1. Fry the tempeh cubes until golden brown in olive oil. Add soy sauce in the last minute.
2. Sauté the spinach briefly (30 sec) in the same pan after the tempeh.
3. Arrange the bowl: quinoa as a base, then the tempeh, spinach, avocado.
4. Sprinkle pumpkin seeds and nutritional yeast over it.
5. Drizzle tahini dressing over it and squeeze lemon juice over it for vitamin C.

Nutritional yeast (fortified Engevita) provides B12, folate and other B vitamins. Tempeh and spinach provide iron; the vitamin C in the lemon juice increases iron absorption. Pumpkin seeds provide magnesium and zinc. Tahini adds calcium.

Tips & variations

• For extra protein: add a second serving of tempeh (total 50g protein)
• Variation: replace tempeh with black beans + walnuts