Balsamic Tempeh & Roasted Vegetable Quinoa Bowls
Okay My Champion’s all you will need is one pan, 30 minutes and your lunches are done for the week is going to make 6 serving!
I promise you, it's easy peas, it's healthy and it's surprisingly delicious! Trust me!
Ingredients
1 package Button mushrooms
2 Carrots
2 Red bell peppers
1 Shallot or red onion, large
2 Medium zucchinis (quartered and chopped into 1" pieces)
2 packages Tempeh
3 tbsp Balsamic vinegar
3 cups Quinoa, cooked
1 tbsp Italian seasoning/ (no salt)
1/2 tsp garlic and pepper
1 tbsp Olive oil
Instructions
Preheat oven to 425ºF.
Line a baking sheet with parchment and set aside.
Whisk together the vinegar, oil and spices.
Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.
Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.
Remove from oven and divide evenly between 6 containers. Add quinoa into each container (1/2 - 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.
Okay My Champion’s all you will need is one pan, 30 minutes and your lunches are done for the week is going to make 6 serving!
I promise you, it's easy peas, it's healthy and it's surprisingly delicious! Trust me!
Ingredients
1 package Button mushrooms
2 Carrots
2 Red bell peppers
1 Shallot or red onion, large
2 Medium zucchinis (quartered and chopped into 1" pieces)
2 packages Tempeh
3 tbsp Balsamic vinegar
3 cups Quinoa, cooked
1 tbsp Italian seasoning/ (no salt)
1/2 tsp garlic and pepper
1 tbsp Olive oil
Instructions
Preheat oven to 425ºF.
Line a baking sheet with parchment and set aside.
Whisk together the vinegar, oil and spices.
Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.
Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.
Remove from oven and divide evenly between 6 containers. Add quinoa into each container (1/2 - 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.
