Name: Maple Balsamic Tempeh Bowls
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Vegan
Ingredients: 1 cup tricolor quinoa, uncooked; 1 8 oz package of tempeh, rinsed (I like this kind); 1/4 tsp garlic powder; 2 tsp maple syrup; 1/4 cup veggie broth +more to cover marinade; 1 TBSP tamari lite; 2 TBSP balsamic vinegar; 1 tsp fresh thyme; 1 large sweet potato, scrubbed and cubed; 3 cups brussels sprouts, halved; 3-6 tricolor carrots, cut into large chunks; 1-2 tsp avocado oil (omit if oil-free); Himalayan Sea Salt; Black Pepper; Fresh Parsley; Fresh Squeezed Lemon

Description

Maple Balsamic Tempeh Bowls with maple balsamic tempeh, quinoa, and roasted rainbow vegetables. Perfect for protein packed lunches and dinner.

Ingredients

Maple Balsamic Tempeh Bowls

1 cup tricolor quinoa, uncooked
1 8 oz package of tempeh, rinsed (I like this kind)
1/4 tsp garlic powder
2 tsp maple syrup
1/4 cup veggie broth +more to cover marinade
1 TBSP tamari lite
2 TBSP balsamic vinegar
1 tsp fresh thyme
1 large sweet potato, scrubbed and cubed
3 cups brussels sprouts, halved
3–6 tricolor carrots, cut into large chunks
1–2 tsp avocado oil (omit if oil-free)
Himalayan Sea Salt
Black Pepper

For Serving

Fresh Parsley
Fresh Squeezed Lemon

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Instructions

Rinse the tempeh and pat dry. Slice the tempeh into 8 thin (1/4”) pieces, then halve them on the diagonal to make a total of 16 triangles.
In a large dish, whisk together the balsamic vinegar, garlic powder, tamari lite, maple syrup, veggie broth, and thyme.
Add the tempeh to the dish and gently toss to coat with the marinade. Cover the dish and marinate the tempeh in the refrigerator for a least 2 hours, or overnight, flipping the tempeh once halfway through.
While the tempeh is marinading, prepare your quinoa and veggies. Cook quinoa according to instructions. Wash and chop vegetables.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the marinated tempeh triangles onto a parchment covered cookie sheet and pour the remaining marinade over it. Bake the tempeh in the marinade for 25-30 minutes until the tempeh is golden brown and has absorbed most of the marinade. Flip once halfway for even baking.
Increase temp to 400°F and add the chopped vegetables to a parchment covered baking sheet. Season with Himalayan sea salt and black pepper, and avocado oil (if oil-free, omit and use a bit of lemon juice). Drizzle with a tiny bit of maple syrup and balsamic vinegar and bake for 30-40 minutes, until fork tender and lightly browned.
To assemble bowls, divide quinoa, maple balsamic tempeh, and roasted rainbow vegetables among 3-4 bowls. Garnish with fresh parsley and fresh squeezed lemon. Store leftovers in the fridge for 3-5 days.

Notes

Recipe adapted from Eating Bird Food

Prep Time: 2 hours
Cook Time: 1 hour
Category: Entree, Power Bowl
Method: Oven
Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free