Balsamic Roasted Tempeh Bowls

12 80 397
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 2
Balsamic Roasted Tempeh Bowls
Health Highlights

Ingredients


1/2 cup Vegetable stock/broth, low sodium (Available in 32-ounce cartons)
1 1/3 tbsp Balsamic vinegar ((21 g) Balsamic Vinegar (Available in 16 . 9-fluid-ounce bottles))
4 clove(s) Garlic (minced; About)
1/4 tsp Black pepper (Available in spice jars))
1 tsp Italian herb seasoning ((Available in spice jars))
100 gm Tempeh (tempe) ((Available in 7-ounce packets))
1/2 cup Red onion (medium)
1 cup Carrots (About 3 large carrots)
2 cup Baby portobello mushroom (quartered)
2 1/2 cup Zucchini (370 g; sliced; About 2 medium zucchinis)
1/2 cup Quinoa, uncooked (Available in 16-ounce bags)
1 cup Water

Instructions


  1. Preheat oven to 350ºF.
  2. Combine the vegetable broth, balsamic vinegar, garlic, 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.
  3. Transfer the veggies and tempeh to a large baking sheet and roast in the oven for 45 minutes, stirring halfway.
  4. 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.
  5. 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!

  6. Notes

    1. Tempeh: This is a product similar to tofu, however, tempeh is much more commonly made with different varieties of beans. If you have a soy allergy, be sure to avoid tempeh products that are made with soybeans. If you can't find tempeh without soy, you can use chickpeas or any other legumes you like.
    2. Quinoa: If you are using pre-cooked quinoa, in order to determine how much to use, simply multiply the uncooked quantity from the ingredient list above by 3. Quinoa triples in size when cooked.
    3. Leftovers: Keeps well in the fridge up to 4 days.

Nutrition Facts

Per Portion

Calories 397
Calories from fat 85
Calories from saturated fat 16.8
Total Fat 9.5 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 236 mg
Potassium 1922 mg
Total Carbohydrate 59 g
Dietary Fiber 10.3 g
Sugars 15.7 g
Protein 23.9 g

Dietary servings

Per Portion


Grain 2.1
Meat Alternative 0.7
Vegetables 5.6

Energy sources


Pygal54%466.8908595153124207.2491237519360321%308.3853844609082245.709065670628124%319.79064855242217131.1650840193076454%21%24%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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