Frozen banana, cacao powder, and instant coffee come together in a Vegan Mocha Banana Protein Shake – equal parts energizing & satisfying.

The post Vegan Mocha Banana Protein Shake appeared first on MyFitnessPal Blog.

Packed with 23 grams of plant-based protein and leafy greens, this Vegan Almond Green Smoothie Bowl makes it easy to start your day on a nourishing note. Almond butter, vegan vanilla protein powder, and soy milk create a rich, creamy base, while frozen banana and spinach blend seamlessly into a vibrant green smoothie you’ll actually look forward to. Pile on the raspberries, almonds, and cacao nibs, and you’ve got a breakfast bowl that delivers on both flavor and nutrition.

Active time: 10 minutes Total time: 10 minutes

Vegan Almond Green Smoothie Bowl

Ingredients

For the smoothie

• 3 tsp (9g) cacao nibs, divided
• 1 cup unsweetened soy milk
• 1 scoop vegan vanilla protein powder
• 2 tbsp (32g) almond butter
• 1 medium banana, frozen
• 2 cups (50g) raw spinach, packed
• ¼ cup (20g) rolled oats

For the topping

• ¼ small banana, thinly sliced on the diagonal
• ½ cup (75g) fresh raspberries
• 2 tbsp (18g) whole raw almonds, roughly chopped

Directions

Add 2 tsp of the cacao nibs to a high-speed blender. Add the soy milk, protein powder, almond butter, frozen banana, spinach, and oats, then blend, tamping or scraping down as needed, until smooth.

Divide the puree between two bowls and smooth the tops. Arrange the banana slices, raspberries, chopped almonds, and remaining cacao nibs over each bowl. Serve immediately.

Serves: 2 | Serving Size: 1 cup

Nutrition (per serving): Calories: 442; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 158mg; Carbohydrate: 45g; Dietary Fiber 8g; Sugar: 23g; Protein: 23g 

Nutrition Bonus: Potassium: 963mg; Iron: 21%; Vitamin C: 34% ; Calcium: 13%

Originally published March 2026

The post Vegan Almond Green Smoothie Bowl appeared first on MyFitnessPal Blog.

Packed with 23 grams of plant-based protein and leafy greens, this Vegan Almond Green Smoothie Bowl makes it easy to start your day on a nourishing note.

The post Vegan Almond Green Smoothie Bowl appeared first on MyFitnessPal Blog.

Packed with 23 grams of plant-based protein and leafy greens, this Vegan Almond Green Smoothie Bowl makes it easy to start your day on a nourishing note. Almond butter, vegan vanilla protein powder, and soy milk create a rich, creamy base, while frozen banana and spinach blend seamlessly into a vibrant green smoothie you’ll actually look forward to. Pile on the raspberries, almonds, and cacao nibs, and you’ve got a breakfast bowl that delivers on both flavor and nutrition.

Active time: 10 minutes Total time: 10 minutes

Vegan Almond Green Smoothie Bowl

Ingredients

For the smoothie

• 3 tsp (9g) cacao nibs, divided
• 1 cup unsweetened soy milk
• 1 scoop vegan vanilla protein powder
• 2 tbsp (32g) almond butter
• 1 medium banana, frozen
• 2 cups (50g) raw spinach, packed
• ¼ cup (20g) rolled oats

For the topping

• ¼ small banana, thinly sliced on the diagonal
• ½ cup (75g) fresh raspberries
• 2 tbsp (18g) whole raw almonds, roughly chopped

Directions

Add 2 tsp of the cacao nibs to a high-speed blender. Add the soy milk, protein powder, almond butter, frozen banana, spinach, and oats, then blend, tamping or scraping down as needed, until smooth.

Divide the puree between two bowls and smooth the tops. Arrange the banana slices, raspberries, chopped almonds, and remaining cacao nibs over each bowl. Serve immediately.

Serves: 2 | Serving Size: 1 cup

Nutrition (per serving): Calories: 442; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 158mg; Carbohydrate: 45g; Dietary Fiber 8g; Sugar: 23g; Protein: 23g 

Nutrition Bonus: Potassium: 963mg; Iron: 21%; Vitamin C: 34% ; Calcium: 13%

Originally published March 2026

The post Vegan Almond Green Smoothie Bowl appeared first on MyFitnessPal Blog.

Build muscle, increase strength, and improve endurance with this complete strength training guide with exercises and tips.

The post Strength Training 101: How to Build Muscle appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

This big bowl of kale, tender black beans and creamy avocado is delicious and nutritious. Enjoy on the side of a simple protein for dinner.

The post Kale and Black Bean Salad With Avocado appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

This vegetarian meal gets its natural sweetness from sweet potatoes and currants while lentils pack in protein.

The post Red Lentil Tagine With Pistachios appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

The white beans and broccoli in this dish are highly functional for your health not to mention packed with protein and fiber.

The post White Bean Bowl With Broccoli Pesto appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

This Thai-inspired vegetarian stir-fry is a healthy riff on a takeout favorite.

The post Tempeh Pad Thai With Broccoli and Corn appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

This vegetarian meal is easy to make, quick to clean up and a great source of vitamin A and calcium.

The post Sheet Pan Tofu and Veggies in Sesame Sauce appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly.

The post Sweet Potato Black Bean Enchiladas appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

Fermented soybean-based tempeh has a “meaty” texture, mild flavor & is a blank canvas for marinades that works perfectly in a Tempeh Reuben.

The post Tempeh Reubens appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.