This dish from the Purple Carrot vegan kitchen was tasty and fulfilling. It was also quite easy to cook. The process simply involved cooking the red quinoa, crisping the tempeh, mixing the dressing, cutting the lettuce, avocado, and cucumbers and mixing all the ingredients together.
We loved the seasoning of the smoked paprika on the tempeh; a traditional soy product and a great source of plant-based protein, and the tahini and ranch sauce were also very enjoyable.
The one main negative about this dish, which applies to Purple Carrot in general, is that both the avocado and the cucumbers that we received as part of the ingredients for this meal were inedible and had to be replaced by us.
Overall, we found that the ingredients used by Purple Carrot are a little inconsistent in terms of quality. We found it odd that there is limited information on the Purple Carrot website as to the source and quality of their ingredients. Are they sourced locally from trusted suppliers? Are they organic? Non-GMO? Free of preservatives? We expected that there would be more information available and a higher quality of products used, especially considering that Purple Carrot is a 100% plant-based vegan meal kit service.
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