Balsamic Roasted Tempeh Bowls

  • 12 Ingredients
  • 60 Minutes
  • 6 Servings

Balsamic Roasted Tempeh Bowls
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  • 1/4 cup Extra Virgin Olive Oil

  • 1/4 cup Balsamic Vinegar

  • 3 Garlic (cloves, minced)

  • Sea Salt & Black Pepper (to taste)

  • 1 tbsp Italian Seasoning

  • 500 grams Tempeh

  • 1 cup Red Onion (medium, sliced)

  • 6 Carrot (medium, peeled and chopped)

  • 4 cups Mushrooms (quartered)

  • 3 Zucchini (sliced)

  • 1 1/2 cups Quinoa (dry)

  • 2 1/2 cups Water


  • Preheat oven to 350ºF (177ºC).

  • Combine the olive oil, balsamic vinegar, garlic, sea salt, black pepper and Italian seasoning in a bowl and mix well. Place the tempeh, red onion, carrot, mushrooms and zucchini together in a large bowl and toss with the balsamic dressing to coat.

  • Transfer the veggies and tempeh to a large baking sheet and roast in the oven for 45 minutes, stirring halfway.

  • While the veggies and tempeh roast, make the quinoa. Bring the water to a boil in a small saucepan, add the quinoa, cover and simmer for 15 minutes. Remove from heat and fluff with a fork.

  • To serve, divide the quinoa between bowls and top with roasted veggies and tempeh. Garnish with additional balsamic vinegar if you’d like, and enjoy!

Keeps well in the fridge up to 4 days.