Balsamic Roasted Tempeh Bowls
- 12 Ingredients
- 60 Minutes
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.