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.

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