Greek Tempeh Gyro Bowl with Lemon-Tahini
Golden spiced tempeh and crispy pan-fried chickpeas over fresh cucumber, tomato and red onion, finished with a creamy lemon-tahini drizzle and warm pita.
20m prep · 30m cook · 4 servings
Ingredients
- 16 oz Tempeh
- 1 can (15 oz) Canned Chickpeas
- 1 tbsp Dried Oregano
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 whole Lemon
- 4 tbsp Olive Oil
- 1 tsp Salt
- ¼ tsp Black Pepper
- 1 whole Cucumber
- 1 cup Cherry Tomato
- ¼ cup Red Onion
- 3 tbsp Tahini
- ½ cup Vegan Plain Yogurt
- 3 tbsp Water
- 2 whole Whole Wheat Pita
- 2 tbsp Pumpkin Seeds
- ¼ cup Fresh Parsley
Instructions
Estimated nutrition (per serving)
Calories680 kcal
Protein36g
Carbs59g
Fat37g
Fiber20g
Sodium890mg
Sugar5g