Meal Prep Balsamic Tempeh & Roasted Vegetable Quinoa Bowls

Meal Prep Balsamic Tempeh & Roasted Vegetable Quinoa Bowls

from simplyquinoa.com
Main Course
35 min
6 servings
269 kcal / serving

Meal prep made easy with these balsamic tempeh and roasted vegetable quinoa bowls! You just need one pan, 30 minutes and your lunches are done for the week!

Ingredients

  • 3 tablespoonsbalsamic vinegar
  • 1 tablespoonolive oil
  • 1 tablespoonitalian seasoning
  • ½ teaspooneach of salt & pepper
  • 1 packagebutton mushrooms (sliced)
  • 2 mediumzucchinis ( quartered and chopped into 1" pieces)
  • 2carrots (quarter and chopped)
  • 2red bell peppers (chopped)
  • 1 largeshallot or red onion (chopped)
  • 2 packagestempeh ((8 oz))
  • 3 cupscooked quinoa

Directions

  1. 1

    Preheat oven to 425ºF. Line a baking sheet with parchment and set aside.

  2. 2

    Whisk together the vinegar, oil and spices.

  3. 3

    Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.

  4. 4

    Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.

  5. 5

    Remove from oven and divide evenly between 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.